GLYCOALKALOID CONTENT AND IN-VITRO GLYCOALKALOID SOLUBILITY OF EXTRUDED POTATO PEELS

Potato peelings from French fry production are a potential source of d ietary fiber, but the presence of naturally occurring glycoalkaloids c ould limit their use as a food additive. Potato peels were twin-screw extruded at 110 or 150 degrees C and 30 or 35% feed moisture to potent ially reduce levels of glycoalkaloids. Individual glycoalkaloids were measured by HPLC. Neither alpha-chaconine nor alpha-solanine decreased on a dry weight basis from nonextruded peels (3.9 and 8.0 mg/10g, res pectively). Extrusion did not change alpha-chaconine/alpha-solanine ra tios. Only 3-5% of total glycoalkaloids were solubilized during in vit ro digestion.