Journal
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
Volume 24, Issue 4-5, Pages 699-710Publisher
ACADEMIC PRESS INC ELSEVIER SCIENCE
DOI: 10.1016/j.jfca.2010.09.005
Keywords
Potato (Solanum tuberosum L.); Nutritional composition; Energy content; Storage; Roasting; Deep-fat frying; Shallow or pan frying; Micronutrients; Macronutrients; Weight loss; Food composition
Categories
Funding
- ESF [JD35]
- project Latvian State Research Program [08-VP-9-9]
- EuroFIR consortium under the EU [FOOD-CT-2005-513944]
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The information about nutritional composition of potatoes at both the ingredient and recipe levels in the Food Composition Data Base (FCDB) of Latvia is insufficient. Therefore, the aim of this research was to determine the nutritional composition and energy content of potatoes prepared by traditional cooking methods before and after storage. Five Latvian potato varieties were selected: Lenora, Brasla, Imanta, Zile and Madara. A two-year research was conducted during two periods: just after harvesting (2007, 2008) and after six months of storage (2008, 2009). The following cooking methods were used: shallow frying (150 +/- 5 degrees C); deep-fat frying (180 +/- 5 degrees C) and roasting (210 +/- 5 degrees C). The weight of the potatoes was recorded before and after frying along with the time and temperature during frying. Chemical analyses were performed to determine the content of reducing sugars, starch, fructose, glucose, sucrose, fibre, fat, protein, moisture, vitamin C and amino acids. The content of the analyzed nutrients differed significantly between both potato varieties and applied cooking methods: differences between potato varieties and cooking methods were found for vitamin C, moisture, reducing sugars, fructose, glucose, sucrose, amino acids, essential amino acids, and energy content, whereas significant differences in starch, fibre, fat and protein content were found between cooking methods. (C) 2010 Elsevier Inc. All rights reserved.
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