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Please use this identifier to cite or link to this item: http://hdl.handle.net/10400.18/580

Título: Nutritional Composition of Freshly Harvested and Stored Latvian Potato (Solanum tuberosum L.) Varieties Depending on Traditional Cooking Methods
Autor: Murniece, I.
Karklina, D.
Galoburda, R.
Santare, D.
Skrabule, I.
Costa, H.S.
Palavras-chave: Composição dos Alimentos
Nutritional Composition
Potato (Solanum tuberosum L.)
Energy Content
Storage
Roasting
Deep-fat Frying
Shallow or Pan Frying
Micronutrients
Macronutrients
Weight Loss
Food Composition
Issue Date: 2011
Editora: Elsevier
Citação: Journal of Food Composition and Analysis 2011;24:699-710
Resumo: The information about nutritional composition of potatoes at both the ingredient and recipe levels in the Food Composition Data Base (FCDB) of Latvia is insufficient. Therefore, the aim of this research was to determine the nutritional composition and energy content of potatoes prepared by traditional cooking methods before and after storage. Five Latvian potato varieties were selected: Lenora, Brasla, Imanta, Zile and Madara. A two-year research was conducted during two periods: just after harvesting (2007, 2008) and after six months of storage (2008, 2009). The following cooking methods were used: shallow frying (150 ± 5 °C); deep-fat frying (180 ± 5 °C) and roasting (210 ± 5 °C). The weight of the potatoes was recorded before and after frying along with the time and temperature during frying. Chemical analyses were performed to determine the content of reducing sugars, starch, fructose, glucose, sucrose, fibre, fat, protein, moisture, vitamin C and amino acids. The content of the analyzed nutrients differed significantly between both potato varieties and applied cooking methods: differences between potato varieties and cooking methods were found for vitamin C, moisture, reducing sugars, fructose, glucose, sucrose, amino acids, essential amino acids, and energy content, whereas significant differences in starch, fibre, fat and protein content were found between cooking methods.
Arbitragem científica: yes
URI: http://hdl.handle.net/10400.18/580
ISSN: 0889-1575
doi:10.1016/j.jfca.2010.09.005
Versão do Editor: http://www.sciencedirect.com/science/article/pii/S0889157510002619
Appears in Collections:DAN - Artigos em revistas internacionais

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