Food Science and Processing

FOOD SCIENCE AND PROCESSING 3 (2+1)

Lesson 14 : Vegetables

Bitter compounds

Potatoes that have been exposed to light, mechanical damage and sprouting may become green due to rapid increase in the concentration of certain toxic steroidal glycoalkaloids such as solanine and chacomine. These impart to the potatoes a bitter taste. Gastrointestinal and neurological symptoms may develop due to solanine poisoning. These alkaloids are not destroyed during the process of cooking, baking and frying. The best way to minimize the hazards from these toxins is taking appropriate precautions against damage/ insect attack during growing, harvesting, storing and processing potatoes.