Pre-dehydration treatments and quality of processed potatoes during storage

Resumo

Dehydration is a process that influences the perishability, as it promotes microbiological stability and reduces chemical reactions. The aim of this work was to study pre-dehydration treatments to maintain consumption quality of processed potatoes (Solanum tubersosum L.) over a long storage period. Tubers of the cultivars Asterix, Macaca and Agata were cut into cubes and submitted to the following pre-dehydration treatments: water (control), blanching, and blanching with different doses of sodium metabisulfite. Sulphur dioxide residue and microorganism detection were determined right after the dehydration process was completed. Water activity, color, rehydration ratio, cooking time and rehydration ratio after cooking were determined at the beginning and after one and two years of storage. Tubers with higher dry mass content resulted in lower water activity and rehydration ratio, longer cooking time and higher rehydration ratio after cooking than those with lower dry mass. The combination of blanching with sodium metabisulfite improves product quality, reduces microbial load, enhances dehydration rate and prevents oxidation and browning reactions during processing and storage. Dehydration is a feasible technology and an opportunity for the processing industry to develop innovative products with high consumption quality during a long storage period.