Effects of preparation procedures, packaging and storage on nutrient retention in peeled potatoes

Hägg, Margareta; Häkkinen, Ulla; Kumpulainen, Jorma; Ahvenainen, Raija; Hurme, Eero

doi:10.1002/(sici)1097-0010(199808)77:4<519::aid-jsfa75>3.0.co;2-c

Cited by 26 publications

(7 citation statements)

References 6 publications

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“…Cooking decreases the vitamin C contents of potatoes by about 30%. In addition, keeping potatoes hot for 1 h after cooking decreases the vitamin C contents by a further 10% (Hagg et al. 1998).…”

Section: Resultsmentioning

confidence: 99%

CHANGES IN APPARENT VISCOSITY AND VITAMIN C RETENTION DURING THERMAL TREATMENT OF BUTTERNUT SQUASH (CUCURBITA MOSCHATA DUCH) PULP: EFFECT OF RIPENING STAGE

Roura

Valle

Agüero

et al. 2007

Journal of Food Quality

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The effects that ripening stage have on the apparent viscosity and ascorbic acid retention in squash pulp exposed at cooking process were analyzed. Total soluble solids contents were taken as indicative of ripening degree. In the raw material, water contents ranged from 79 to 96%, but no significant differences were observed among samples grouped as unripe, ripe and overripe. The ascorbic acid contents of pulp increase with increases in soluble solids contents. Pulp from unripe and ripe squash had similar apparent viscosity values; however, lower viscosity values were obtained in pulp from overripe squash. During heat treatment, significant changes in the apparent viscosity values of pulp from unripe and ripe squash were observed. Heat penetration properties of squash pulp indicate correlation between the inverse slope of the straight portion in the heat penetration curves on a semilog plot (fh) and thermal diffusivity values (α) with dry matter content, but no correlation was found with squash maturity degree. High ascorbic acid retention (82%) in pulp held for 30 min at 95C was found independently of squash maturation degree. PRACTICAL APPLICATIONS Knowing the rheological behaviour and the ascorbic acid retention of butternut squash pulp during cooking process could be used as a valuable information previously to make decisions for use this crop as a food supply.

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Section: Resultsmentioning

confidence: 99%

CHANGES IN APPARENT VISCOSITY AND VITAMIN C RETENTION DURING THERMAL TREATMENT OF BUTTERNUT SQUASH (CUCURBITA MOSCHATA DUCH) PULP: EFFECT OF RIPENING STAGE

Roura

Valle

Agüero

et al. 2007

Journal of Food Quality

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“…Similar to our data, Jimenez et al reported lower vitamin C concentrations ranging from 0.0754 to 0.286 g kg −1 FW in a collection of seven Andean potato cultivars. According to the CD 2008/100/EC, an average edible portion (100 g of peeled tubers) contains about 4.6 to 13.3% of the recommended daily intake (RDA) of vitamin C. Moreover, considering the high losses during thermal processing from 25% to 40% these cultivars should be considered only as a relatively poor source of vitamin C. However, numerous studies have shown that vitamin C levels are highly dependent on many factors, such as culture conditions, wounding and storage, which can alter rapidly its concentration in tubers . According to Oba et al the vitamin C contents in potato tubers stored at 4°C for1 month may experience a decrease from 46 to 57%.…”

Section: Discussionmentioning

confidence: 99%

Phytochemicals determination and classification in purple and red fleshed potato tubers by analytical methods and near infrared spectroscopy

et al. 2015

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The present characterisation of cultivars and breeding lines with high concentrations of phytochemicals is an important step both to support the consideration of specialty potatoes as a source of healthy compounds, and to obtain new cultivars with positive nutritional characteristics. Moreover, by using near infrared spectroscopy a non-destructive identification and classification of samples with different levels of phytochemicals is achieved, offering an unquestionable contribution to the potato industry for future automatic discrimination of varieties.

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“…In experiments designed to mimic home preparation of potatoes, studies reported losses 20e25% vitamin C. Unpeeled, boiled potatoes lost the least amount of vitamin C (Augustin et al, 1978). Boiling has been shown to decrease vitamin C by 30% and keeping potatoes hot for 1 h after cooking reduced the amount by an additional 10% (Hagg, Hakkinen, Kumpulainen, Ahvenainen, & Hurme, 1998). High antioxidant capacity can be explained by the presence of numerous phenolic and flavonoid compounds in the samples (Kevers et al, 2007;Mohdaly et al, 2010).…”

Section: Discussionmentioning

confidence: 99%

Effects of cooking methods on polyphenols, pigments and antioxidant activity in potato tubers

Perla

Holm

Jayanty

2012

LWT - Food Science and Technology

126

115

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Effects of preparation procedures, packaging and storage on nutrient retention in peeled potatoes

Cited by 26 publications

References 6 publications

CHANGES IN APPARENT VISCOSITY AND VITAMIN C RETENTION DURING THERMAL TREATMENT OF BUTTERNUT SQUASH (CUCURBITA MOSCHATA DUCH) PULP: EFFECT OF RIPENING STAGE

CHANGES IN APPARENT VISCOSITY AND VITAMIN C RETENTION DURING THERMAL TREATMENT OF BUTTERNUT SQUASH (CUCURBITA MOSCHATA DUCH) PULP: EFFECT OF RIPENING STAGE

Phytochemicals determination and classification in purple and red fleshed potato tubers by analytical methods and near infrared spectroscopy

Effects of cooking methods on polyphenols, pigments and antioxidant activity in potato tubers

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