QUALITY OF PRECOOKED VACUUM‐PACKED POTATOES (<i>Solanum tuberosum</i> L.) IN RELATION TO COOKING METHODS AND OXYGEN PERMEABILITY OF THE PACKAGING MATERIAL

Thybo, Anette Kistrup; Christiansen, J

doi:10.1111/j.1745-4557.1996.tb00418.x

Cited by 4 publications

(5 citation statements)

References 7 publications

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“…Numerous reports of the effect of cooking on potato vitamin C have been published, with a majority reporting losses, with some reporting between 10 and 20% and others up to 70-80% (Love and Pavek 2008). However, others reported only modest losses of ascorbic acid unless the potatoes were overcooked (Burg and Fraile 1995) and little or no lose during steaming (Thybo and Christiansen 1996). One report suggested loses during boiling are due to leaching, not thermal degradation (Garrote et al 1986), or that the loss of potato vitamin C during several types of cooking was due to enzymatic degradation, not thermal (Burg and Fraile 1995).…”

Section: Effect Of Cooking On Phenolicsmentioning

confidence: 92%

The Effect of Different Cooking Methods on Phenolics and Vitamin C in Developmentally Young Potato Tubers

et al. 2010

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New potatoes (also known as "baby potatoes") are harvested at a young developmental age and have higher concentrations of some phytonutrients than mature tubers. Assessing the potential of new potatoes in the diet and their suitability as targets for further nutritional enhancement requires knowledge of how well targeted phytonutrients survive cooking. New potatoes from the cultivars 'Piccolo,' 'Bintje' and 'Purple Majesty' were microwaved, baked, boiled, steamed or stir-fried. LCMS analysis showed that total phenolics, chlorogenic acids, flavonols and vitamin C did not significantly decrease after cooking by any of these methods. Cooking typically resulted in an increase in the recoverable amounts of these compounds, with chlorogenic acid increasing from 2.14 to 2.92 mg/g DW and rutin from 7.4 to 13.2 μg/g DW after baking in 'Purple Majesty.' Supporting this finding is that antioxidant capacity showed similar results with Trolox equivalents increasing from 28.7 (raw) to 36.3 µmol/g DW after baking in 'Bintje.' These data suggest that new potatoes present an opportunity to more fully utilize the nutritional potential of potatoes. This work shows that significant loses of phenolic acids, vitamin C, and flavonols need not occur during cooking and confirms that these are viable targets to further increase by molecular or breeding approaches.Resumen Papas nuevas (también conocidas como "papas bebe"), se cosechan en una edad temprana de desarrollo y tienen concentraciones más altas de algunos fitonutrientes que los tubérculos maduros. El análisis del potencial de papas nuevas en la dieta y su ubicación como blancos de incremento nutricional adicional, requiere del conocimiento de qué tan bien los fitonutrientes de estudio sobrevivan al cocinado. Papas nuevas de los cultivares "Piccolo", "Bintje" y "Purple Majesty" pasaron por microondas, puré, hervido, al vapor o al freído. El análisis de LCMS mostró que los fenoles totales, los ácidos clorogénicos, flavonoides y vitamina C, no disminuyeron significativamente después del cocinado por cualquiera de estos métodos. El cocinado típico dio por resultado un aumento en las cantidades recobrables de estos compuestos, con un aumento del ácido clorogénico de 2.14 a 2.92 mg/g en peso seco y de rutina de 7.4 a 13.2 μg/g de peso seco después del cocinado en puré de "Purple Majesty". En respaldo a este resultado es que la capacidad antioxidante mostró resultados similares con equivalentes Trolox aumentando de 28.7 (crudo) a 36.3 µmol/g de peso seco después del cocinado como puré en "Bintje". Estos datos sugieren que las papas nuevas presentan una oportunidad para una utilización más completa del potencial nutritivo de las papas. Este trabajo muestra que las pérdidas significativas de ácidos fenólicos, vitamina C, y flavonoides no necesariamente se tienen que presentar durante el cocinado, y confirma que estos son blancos viables para un aumento posterior por estrategias moleculares o de mejoramiento.

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Section: Effect Of Cooking On Phenolicsmentioning

confidence: 92%

The Effect of Different Cooking Methods on Phenolics and Vitamin C in Developmentally Young Potato Tubers

et al. 2010

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“…In addition to being adapted to large scale use, the preprocessed potatoes appear to have a higher nutritional value, as water soluble nutrients cannot escape into the cooking-water. The product also has a firmer texture (Thybo and Christiansen, 1996). The change in firmness is known to depend on cultivar, cooking time and method.…”

Section: Introductionmentioning

confidence: 99%

Texture and Microstructure of Steam Cooked, Vacuum Packed Potatoes

Thybo¹,

Martens²,

Lyshede³

1998

Journal of Food Science

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Uniaxial compression tests combined with light microscopy and scanning electron microscopy were used to study textural properties of vacuum packed, steam cooked (VPS-cooked) potato tubers. Comparisons were made with conventionally water cooked tubers for cooking intervals of 0-60 min. In the VPS-cooked potatoes the gelatinized starch formed dense clusters. In contrast, water cooked cells were filled with gelatinized starch. The textural attributes declined with increased cooking time, faster for water cooked potatoes than for VPS-cooked. After >30 min cooking, firmness of VPS-cooked potatoes increased, while cell separation and disintegration of tissue made the water cooked tubers less firm. Textural properties and cell structure were directly affected by processing conditions.

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“…The real temperature inside of potatoes throughout the process was 65 C and it was determined by a termocouple. These temperatures, as suggested by Thibo and Christiansen (1996) and Abu-Ghannam and Crowley (2006) produced minimal texture degradation during blanching. After blanching, the potato slices were cooled for 10 min at 20 C in distilled water.…”

Section: Preparation Of Precooked Vacuum Packed Potatoesmentioning

confidence: 85%

Effect of β-cyclodextrin addition on quality of precooked vacuum packed potatoes

Lante

Zocca

2010

LWT - Food Science and Technology

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QUALITY OF PRECOOKED VACUUM‐PACKED POTATOES (Solanum tuberosum L.) IN RELATION TO COOKING METHODS AND OXYGEN PERMEABILITY OF THE PACKAGING MATERIAL

Cited by 4 publications

References 7 publications

The Effect of Different Cooking Methods on Phenolics and Vitamin C in Developmentally Young Potato Tubers

The Effect of Different Cooking Methods on Phenolics and Vitamin C in Developmentally Young Potato Tubers

Texture and Microstructure of Steam Cooked, Vacuum Packed Potatoes

Effect of β-cyclodextrin addition on quality of precooked vacuum packed potatoes

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