TY - JOUR
T1 - Nutritional composition of freshly harvested and stored Latvian potato (Solanum tuberosum L.) varieties depending on traditional cooking methods
AU - Murniece, Irisa
AU - Karklina, Daina
AU - Galoburda, Ruta
AU - Santare, Dace
AU - Skrabule, Ilze
AU - Costa, Helena S.
N1 - Funding Information:
The authors acknowledge financial support from the following: the ESF grant (contract number JD35), the project Latvian State Research Program No 08-VP-9-9 and the EuroFIR consortium under the EU 6th Framework Food Quality and Safety Programme (FOOD-CT-2005-513944). Acknowledgement for giving an opportunity to present the results in the 8th International Food Data Conference held in Bangkok, Thailand, October 1–3, 2009.
PY - 2011/6
Y1 - 2011/6
N2 - 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.
AB - 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.
KW - Deep-fat frying
KW - Energy content
KW - Food composition
KW - Macronutrients
KW - Micronutrients
KW - Nutritional composition
KW - Potato (Solanum tuberosum L.)
KW - Roasting
KW - Shallow or pan frying
KW - Storage
KW - Weight loss
UR - http://www.scopus.com/inward/record.url?scp=79958270204&partnerID=8YFLogxK
U2 - 10.1016/j.jfca.2010.09.005
DO - 10.1016/j.jfca.2010.09.005
M3 - Article
AN - SCOPUS:79958270204
SN - 0889-1575
VL - 24
SP - 699
EP - 710
JO - Journal of Food Composition and Analysis
JF - Journal of Food Composition and Analysis
IS - 4-5
ER -