Black carrot (Daucus carota subsp. sativus) anthocyanin-infused potato chips: Effect on bioactive composition, color attributes, cooking quality, and microbial stability

摘要

We investigated the effect of aqueous liquid extract from black carrots (ALEBC) infusionon the different attributes of potato chips. The potato slices were infused withALEBC in the ratio of 1:1 for different time duration (0, 15, 30, 60, 90, and 120 min).The increase in infusion duration significantly (p < .05) increased its bioactive composition.The anthocyanin increased from 21.98 to 39.73 mg/kg for ALEBC-infusedpotatochips for 15 to 120 min. Further, different color attributes particularly lightness(L*), redness (a*), and yellowness (b*) improved considerably from 18.03 to 52.88, 3.27to 7.96, and −0.48 to 25.31, respectively. The biochemical composition of microwave-cookedALEBC-infusedpotato chips was nonsignificant; however, it was adverselyaffected after oil cooking. The microbial load was satisfactory in all treated samples.Conversely, the only control samples showed the presence of pathogens. Briefly, theALEBC can improve the functional attributes and microbial safety of the product.