Innovations in Food Chemistry and Processing to Enhance the Nutrient Profile of the White Potato in All Forms

Decker, Eric A.; Ferruzzi, Mario G.

doi:10.3945/an.112.003574

Cited by 20 publications

(12 citation statements)

References 24 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Similarly, the nutritional content of potato fries varies depending on whether they are baked or deep fried. As Decker et al (20) note, changes in frying applications can reduce fat content of deep-fried potatoes. Deep fryers have been nearly eliminated in the school setting.…”

Section: Areas For Future Researchmentioning

confidence: 99%

“…Decker and Ferruzzi (20) examine the impact of cooking and other food-processing operations on the nutritional content of potatoes. In addition, they explore the wide variation in the fat content of fried potatoes, depending on cooking method, and the potential of new food-processing technologies to improve the nutritional content of cooked potatoes.…”

Section: Roundtable Highlightsmentioning

confidence: 99%

See 1 more Smart Citation

White Vegetables: A Forgotten Source of Nutrients: Purdue Roundtable Executive Summary

Weaver

Marr²

2013

Advances in Nutrition

View full text Add to dashboard Cite

Purdue University convened a scientific roundtable, “White Vegetables: A Forgotten Source of Nutrients,” in Chicago, IL, June 18–19, 2012, to bring together experts to address the contributions of white vegetables, including potatoes, as sources of key nutrients and other microconstituents within a dietary pattern supporting health and wellness. This paper summarizes the meeting and supplement papers, including discussion among participants. The group of researchers identified areas of ambiguity regarding classification of vegetables for research and dietary guidance, future research needs, and the imperative to draw on that research to enhance evidence-based dietary guidance about white vegetables, including potatoes. U.S. dietary guidance encourages consumption of a variety of fruits and vegetables, including at least 1 serving of a dark green and 1 orange vegetable daily. However, no such recommendation exists for white vegetables, such as potatoes, cauliflowers, turnips, onions, parsnips, mushrooms, corn, and kohlrabi. Vegetable subgrouping approaches need to be considered in the context of nutrients of concern and low fruits and vegetable consumption. This Roundtable and supplement provide a substantial body of evidence to demonstrate how the inclusion of white vegetables, such as potatoes, can increase shortfall nutrients, notably fiber, potassium, and magnesium, as well as help increase overall vegetable consumption among children, teens, and adults in the United States. In so doing, these increases can help consumers to effectively and economically meet the recommended 2010 Dietary Guidelines for Americans vegetable servings and improve nutrient intake for all age and sex categories. Although inclusion of many types of vegetables in the diet improves nutritional adequacy, a priority public health message is to increase vegetable consumption. Potatoes appear to be a pathway to increased vegetable consumption, thereby helping to meet the recommended 2010 Dietary Guidelines for Americans servings for vegetables provided the forms served limit the amount of added salt and fat. Potatoes, in all forms, when consumed in MyPlate serving sizes, can be part of health-promoting dietary patterns. More research is needed to determine the health contributions of white vegetables as a source of nutrients and bioactive constituents and their bioavailability beyond the isolated components.

show abstract

Section: Areas For Future Researchmentioning

confidence: 99%

Section: Roundtable Highlightsmentioning

confidence: 99%

White Vegetables: A Forgotten Source of Nutrients: Purdue Roundtable Executive Summary

Weaver

Marr²

2013

Advances in Nutrition

View full text Add to dashboard Cite

show abstract

“…Despite the high frying temperature, the food temperature is not known to exceed 100°C, and cooking takes place in a short time, with expected small nutritional losses compared to other confection methods (Decker & Ferruzzi, 2013). Indeed, most studies on prolonged frying compare oils degradation over time, inferring that the absorption of degraded oil, instead of fresh one, will compromise only the potatoes lipid content and composition.…”

Section: Impact Of Prolonged Frying In Monounsaturated-rich Oils On Nmentioning

confidence: 99%

“…Several studies report the importance of oil absorption during frying and its implication on the sensory quality of fried foods and acceptability (Decker & Ferruzzi, 2013;Matthӓus, 2006). In this sense, we have carried out sensory analysis of fried potatoes in the different vegetable oils, over frying time.…”

Section: Impact Of Prolonged Frying In Monounsaturated-rich Oils On Cmentioning

confidence: 99%

Fried potatoes: Impact of prolonged frying in monounsaturated oils

et al. 2018

View full text Add to dashboard Cite

Fresh potatoes were intermittently deep-fried up to recommended limits (175°C, 8h/day, 28h) in extra-virgin olive oil (EVOO), peanut oil (PO) and canola oil (CO), and compared for diverse chemical components and sensorial attributes, aiming to quantify the impact of prolonged frying on potatoes nutrients, and the potential alterations resulting from the use of different monounsaturated-rich oils. Independently of oil type, its degradation promotes time-dependent losses of important potato nutrients, as vitamin C. Regarding the monounsaturated-rich oils tested, potatoes fried in CO had more equilibrated fatty acid profiles, but higher amounts of aldehydes derived from PUFA oxidation, while in EVOO were enriched with phenolic compounds. Acrylamide amounts were not affected by oil type or frying hours. Sensory degradation was gradually perceived by the panellists, except in PO. Prolonged frying should not be studied only on the basis of oil degradation because, even if within regulated limits, it induces loss of important food compounds.

show abstract

“…The effect of potato processing on their nutrient content has been also evaluated . However, it is very important not only to evaluate the content of micronutrients in foods or the quantity of micronutrient that is ingested but also their bioaccessibility.…”

Section: Introductionmentioning

confidence: 99%

Cultivation of Solanum tuberosum in a former mining district for a safe human consumption integrating simulated digestion

Sierra¹,

López‐Nicolás

González-Bermúdez

et al. 2017

J Sci Food Agric

View full text Add to dashboard Cite

show abstract

Innovations in Food Chemistry and Processing to Enhance the Nutrient Profile of the White Potato in All Forms

Cited by 20 publications

References 24 publications

White Vegetables: A Forgotten Source of Nutrients: Purdue Roundtable Executive Summary

White Vegetables: A Forgotten Source of Nutrients: Purdue Roundtable Executive Summary

Fried potatoes: Impact of prolonged frying in monounsaturated oils

Cultivation of Solanum tuberosum in a former mining district for a safe human consumption integrating simulated digestion

Contact Info

Product

Resources

About