Effect of Thermal Treatment on Dietary Fibre Content in Brassica Vegetables

Komolka, Patrycja; Górecka, Danuta

doi:10.15193/zntj/2012/81/068-076

Cited by 5 publications

(5 citation statements)

References 10 publications

(13 reference statements)

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“…Significantly positive influence on this distinguishing feature of the consumption value was exerted by magnesium in the amount of 90 kg MgO ha -1 and Protfert in the amount of 3 l ha -1 . The tendency to overcook the flesh surface is related to the saturation of cell walls with pectic substances -protopectin and water-soluble pectin, which confirms the influence of the chemical composition of tubers on flesh overcooking [51,52]. The overcooked surface of cooked potatoes is inextricably linked to another characteristic of culinary value -mealiness.…”

Section: Resultsmentioning

confidence: 55%

Effect of Magnesium and Biostimulant Fertilization on the Consumption Value and Safety of Potato Tubers after Long-Term Storage

Pobereżny,

Retmańska,

Wszelaczyńska

et al. 2023

Preprint

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: The primary use of the potato is direct consumption. The classification of potatoes into consumption type is made on the basis of consumption evaluation of hydrothermally treated tubers. Nutrient deficiency in the soil, including Mg, contributes to the inhibition of potato growth and development and negatively affects the cooking characteristics of the tubers. Magnesium and biostimulants are responsible for plant nitrogen management. Thus, it is necessary to control the content of harmful nitrates and toxic nitrites in tubers. In potato production, it is also important to maintain appropriate conditions during storage. The purpose of this study was to determine the effect of mineral fertilization with magnesium and a biostimulant preparation during cultivation of edible potato and long-term storage on the traits determining utility-consumption type and the content of harmful nitrogen compounds in tubers. The study was conducted using the early potato variety Satina. In a three-year (2015-2017) three-factor experiment: evaluation date (immediately after harvest and after six months of storage), soil fertilization with mineral magnesium (0, 30, 60, 90 kg MgO ha-1), application of an amino acid biostimulant (0, 1.5, 3.0 l ha-1), five consumption traits of tubers after cooking determining the utility-consumption type of potato were determined. In addition, the consumer safety of the potato was determined based on the nitrate and nitrite content of the tubers. The tendency to overcook tubers significantly depended on all the factors used during potato cultivation. In contrast, the texture and structure of tuber flesh after cooking depended only on mineral fertilization with magnesium. The flesh of the tubers after cooking was most tender (1.0 pt) and firm (1.4 pt) after the application of 60 and 90 kg MgO ha-1, respectively. The moisture level of the flesh after cooking was significantly influenced by the interaction of magnesium fertilization with the biostimulant preparation. The factors of the experiment did not modify the utility-consumption type (B/A), while there was a change in the type in relation to that specified by the grower - general utility (B). The applied cultivation technology and long-term storage did not deteriorate the consumer safety of tubers (&lt;200 mg kg-1) in terms of NO3 (max. 112.1 mg kg-1) and NO2 (max. 1.08 mg kg-1) contents. Organoleptic traits: mealiness, moisture and flesh structure were significantly positively related to nitrate and nitrite content of tubers immediately after harvesting and to nitrite concentration after long-term storage.

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Section: Resultsmentioning

confidence: 55%

Effect of Magnesium and Biostimulant Fertilization on the Consumption Value and Safety of Potato Tubers after Long-Term Storage

Pobereżny,

Retmańska,

Wszelaczyńska

et al. 2023

Preprint

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show abstract

“…A significantly positive influence on this distinguishing feature of the consumption value was exerted by magnesium in the amount of 90 kg MgO ha −1 and Protifert LMW in the amount of 3 L ha −1 . The tendency to overcook the flesh surface is related to the saturation of cell walls with pectic substances-protopectin and water-soluble pectin-which confirms the influence of the chemical composition of tubers on flesh overcooking [45,46]. The overcooked surface of cooked potatoes is inextricably linked to another characteristic of culinary value-specifically mealiness.…”

Section: Resultsmentioning

confidence: 57%

Influence of Magnesium and Biostimulant on the Consumption Value and Harmful Nitrogen Compounds Content of Potato Tubers after Storage

Pobereżny,

Retmańska,

Wszelaczyńska

et al. 2023

Agriculture

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The primary use of the potato is direct consumption. The classification of potatoes into consumption type is made on the basis of the consumption evaluation of hydrothermally treated tubers. Nutrient deficiency in the soil, including Mg, contributes to the inhibition of potato growth and development and negatively affects the cooking characteristics of the tubers. Magnesium and biostimulants are responsible for plant nitrogen management. Thus, it is necessary to control the content of harmful nitrates and toxic nitrites in tubers. In potato production, it is also important to maintain appropriate conditions during storage. The purpose of this study was to determine the effect of mineral fertilization with magnesium and a biostimulant preparation during the cultivation of edible potato and long-term storage on the traits determining utility-consumption type and the content of harmful nitrogen compounds in tubers. The study was conducted using the early potato variety Satina. In a three-year (2015–2017) three-factor experiment: evaluation date (immediately after harvest and after six months of storage), soil fertilization with mineral magnesium (0, 30, 60, 90 kg MgO ha−1), the application of an amino acid biostimulant (0, 1.5, 3.0 L ha−1). Five consumption traits of tubers after cooking, determining the utility-consumption type of potato, were determined. In addition, the consumer safety of the potato was determined based on the nitrate and nitrite content of the tubers. The tendency to overcook tubers significantly depended on all the factors used during potato cultivation. In contrast, the texture and structure of tuber flesh after cooking depended only on mineral fertilization with magnesium. The flesh of the tubers after cooking was most tender (1.0 pt) and firm (1.4 pt) after the application of 60 and 90 kg MgO ha−1, respectively. The moisture level of the flesh after cooking was significantly influenced by the interaction of magnesium fertilization with the biostimulant preparation. The factors of the experiment did not modify the utility-consumption type (B/A), while there was a change in the type in relation to that specified by the grower—general utility (B). The applied cultivation technology and long-term storage did not deteriorate the consumer safety of tubers (<200 mg kg−1) in terms of NO3− (max. 112.1 mg kg−1) and NO2− (max. 1.08 mg kg−1) contents. Organoleptic traits: mealiness, moisture, and flesh structure were significantly positively related to the nitrate and nitrite content of tubers immediately after harvesting and to nitrite concentration after long-term storage.

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“…For many people, a vegetarian diet provides sufficient protein while helping to reduce the intake of saturated animal fats and may have health benefits such as reducing the risk of obesity or heart disease [33,34]. Other researchers also showed an increase in fat content after cooking (broccoli, cauliflower) [35,36]. Ayaz et al [37] showed that consuming kale leaves in winter would meet part of the requirement for omega-3 fatty acids, which have a documented good effect on health.…”

Section: Discussionmentioning

confidence: 99%

Curly Kale (Brassica oleracea var. Sabellica L.) Biofortified with 5,7-Diiodo-8-quinolinol: The Influence of Heat Treatment on Iodine Level, Macronutrient Composition and Antioxidant Content

Waśniowska,

Leszczyńska,

Kopeć

et al. 2023

Nutrients

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Many disorders are a result of an inadequate supply of macronutrients and micronutrients in the diet. One such element is iodine. This study used curly kale (Brassica oleracea var. Sabellica L.) biofortified with the 5,7-diiodo-8-quinolinol iodine compound. The effect of the heat treatment on the chemical composition of the curly kale was studied. In addition, iodine bioavailability was evaluated in in vivo studies. Our investigation showed that iodine loss depends on the type of heat treatment as well as on the variety of kale. Curly kale biofortified with iodoquinoline had significantly higher iodine levels after thermal processing (steaming, blanching, boiling) than the vegetable biofortified with KIO3. Generally, steaming was the best thermal processing method, as it contributed to the lowest iodine loss in curly kale. The red variety of kale, ‘Redbor F1’, showed a better iodine stability during the heat treatment than the green variety, ‘Oldenbor F1’. The thermal treatment also significantly affected the dry matter content and the basic chemical composition of the tested varieties of the 5,7-diI-8-Q biofortified kale. The steaming process caused a significant increase in total carbohydrates, fiber, protein and crude fat content (‘Oldenbor F1’, ‘Redbor F1’), and antioxidant activity (‘Oldenbor F1’). On the other hand, boiling caused a significant decrease, while steaming caused a significant increase, in protein and dry matter content (‘Oldenbor F1’, ‘Redbor F1’). The blanching process caused the smallest significant decrease in ash compared to the other thermal processes used (‘Oldenbor F1’). A feeding experiment using Wistar rats showed that iodine from the 5,7-diI-8-Q biofortified kale has a higher bioavailability than that from the AIN-93G diet. A number of promising results have been obtained, which could form the basis for further research.

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Effect of Thermal Treatment on Dietary Fibre Content in Brassica Vegetables

Cited by 5 publications

References 10 publications

Effect of Magnesium and Biostimulant Fertilization on the Consumption Value and Safety of Potato Tubers after Long-Term Storage

Effect of Magnesium and Biostimulant Fertilization on the Consumption Value and Safety of Potato Tubers after Long-Term Storage

Influence of Magnesium and Biostimulant on the Consumption Value and Harmful Nitrogen Compounds Content of Potato Tubers after Storage

Curly Kale (Brassica oleracea var. Sabellica L.) Biofortified with 5,7-Diiodo-8-quinolinol: The Influence of Heat Treatment on Iodine Level, Macronutrient Composition and Antioxidant Content

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