Effect of the intensity of cooking methods on the nutritional and physical properties of potato tubers

Abstract

a b s t r a c tThe different intensities of common culinary techniques (boiling, baking and microwaving) produce several changes that reduce the nutritional and physical properties of potatoes. This study evaluated the effect of those cooking methods on the quality of commercial potato tubers (Agata, Kennebec, Caesar and Red Pontiac). The higher weight losses were obtained for baking, but the potato softening depended on the cultivar. Color losses were independent of the intensity of the treatment; however, microwaving promoted a prompt starch gelatinization with respect to the other methods. The resistant starch retention of baking and microwaving was higher than that of boiling, and the maximum retention of bioactive compounds was obtained with the lower core temperature during boiling, as well as higher temperature and shorter baking time and the lower power and longer microwaving time. Principal component analysis revealed significant relationships between the instrumental and functional properties of cooked potatoes.

Phenolic compounds with antioxidant capacity of the native Andean potato (Solanum tuberosum L.) Huagalina variety in La Libertad- Peru

“…Component F1 shows a clear separation of the phenolic compounds. All of them are mostly located in the peel rather than in the flesh of potatoes grown in EZ and in HA, these results support those reported by other authors (Friedman, 1997;Lewis et al, 1999;Ji et al, 2012;Yang et al, 2016). With respect to component F2, the peel of potatoes grown in EZ shows 62% of the metabolites studied; syringic acid, 4-hydroxybenzoic and caffeic acid are strongly correlated and highly significant (r > 0.90 and p < 0.05), in the same way are chlorogenic acid, 4-hydroxy-3-methoxycinnamaldehyde and vanillin.…”

Assessing Mechanical and Rheological Properties of Potato Puree: Effect of Different Ingredient Combinations and Cooking Methods on the Feasibility of 3D Printing

“…The firmness, cohesiveness, and consistency of MP were significantly different (p < 0.05) from BP samples (Table 1), with MP alone possessing much higher values compared to BP, attributed to the lower moisture content expressed by the MP samples, which consequently provides MP with a firmer and more rigid like structure. These results are in agreement with [16], who reported that potato textural properties varied according to the cooking treatment, where microwaved samples provided firmer structures than boiled samples. Likewise, Singh et al [15] linked changes in the textural characteristics of cultivars with their respective cellular arrangement (i.e., a packed cell alignment was much harder and cohesive than a loose cell arrangement).…”

“…Rheological starch properties with different food additives and after application to different cooking treatments were studied through the behavior of viscosity curves. Flow curves ( Figure 2) for all the potato samples exhibited an exponential decay for the shear viscosity versus shear rate, indicating a non-Newtonian, strong shear thinning behavior, in agreement with several authors [7][8][9][10][11][12][13][14][15][16][17][18][19]. Comparing Figure 2a,b, the first observation to be made is the huge difference between the viscosity axis ranges for the MP samples (500-3500 Pa•s) versus that of BP (100-900 Pa•s).…”

Effect of ultrasound pretreatment on iron fortification of potato using vacuum impregnation

“…The potatoes were boiled in the covered pan at 100 °C and potato/water ratio (1:4) for 30 min (the time was from the start point) (Yang et al, ).…”

“…A cooking process (boiling, frying, and baking) is commonly used before its consumption. The cooking processes create considerable changes in the physicochemical attributes of potato and also affect the concentration and bioavailability of bioactive compounds (Yang, Achaerandio, & Pujol a, 2016).…”