Iron enrichment of whole potato tuber by vacuum impregnation

The effect of vacuum time, restoration time, steam-cooking and storage at 4 C on the iron content of vacuum-impregnated (VI) whole potato was evaluated. Whole potato tubers were immersed in a 0.4 g/100 g iron (ferric pyrophosphate) solution. Vacuum pressure of 1000 Pa was applied for 0-120 min, and atmospheric pressure restoration for 0-4 h. The result indicated that the iron content of VI potatoes increased with vacuum and restoration time; 1 h vacuum-treatment potatoes provided 6.4 times higher iron content compared to raw potatoes, and 3 h restoration time supplied 6.4 times higher iron content (>4.1 mg/100 g fr.wt.) compared to raw potatoes. Moreover, VI-cooked unpeeled or peeled potatoes had 6 times higher iron content than un-VI-cooked unpeeled or peeled potatoes. European daily potato consumption (260 g) of the VI-cooked unpeeled and peeled potatoes provided adult men with 93-104% and 67-90% of the recommended daily allowance (RDA) of iron, respectively. Also, the daily potato consumption of the unpeeled and peeled potatoes could supply adult women with 43-48% and 31-41% of the RDA, respectively. This study indicated that VI treatment of whole potato was useful for enriching the iron content. (C) 2014 Elsevier Ltd. All rights reserved.