Healthy Aspects of Potatoes as Part of the Human Diet

Abstract

Potatoes are constituents of many diets. Nutritionalists identify several positive aspects but also discuss some adverse reactions. Therefore, healthiness of potato food has to be established taking into account new knowledge about natural constituents and food-borne substances. This paper presents data of three main areas: carbohydrates, toxins and antioxidants. The glycaemic behaviour of prepared potatoes has discredited the general understanding of potatoes as a healthy foodstuff. Boiled or steamed potatoes contain a large amount of rapidly available starch, but alongside genotype driven variability some preparation steps may also have an influence. The glycaemic load as the most relevant criterion for healthy subjects is relatively low. Potatoes may contain toxins, either natural (e.g. glycoalkaloids) or food-borne toxins (e.g. acrylamide). Minimization strategies have been developed for several potato dishes to reduce the intake substantially. Consumer handling particularly determines the specific level with those toxins. Antioxidants are a potent source of health promoting reactions in humans. They are present in potatoes, but specific concentrations are related to several aspects, e.g. plant growth, time interval after lifting, genotype, and kind of preparation. Again, the way in which consumers handle the potatoes is relevant. In summary, potatoes are very well suited for our modern diet, but consumers need advice to ensure that they are stored and prepared in the most appropriate way.

Processamento mínimo de tubérculos de batata de baixo valor comercial

“…O cozimento pode ser realizado na gordura, na água, no vapor ou no forno, para ser prontamente consumida (Haase, 2008). Do ponto de vista da segurança alimentar, a batata é uma cultura com alta capacidade de produzir carboidratos, proteínas, vitaminas e minerais em curto período de tempo (Gray & Hughes, 1978).…”

“…Do ponto de vista da segurança alimentar, a batata é uma cultura com alta capacidade de produzir carboidratos, proteínas, vitaminas e minerais em curto período de tempo (Gray & Hughes, 1978). Duzentos gramas de batata cozida fornecem 6% da energia, 0,3% da gordura, 11% dos carboidratos, 9% da proteína, 11% da fibra, 28% do potássio, 47% da vitamina C e 8% da vitamina B 2 do requerimento diário recomendado para uma pessoa (Haase, 2008). Além do alto valor nutricional e da importância para a economia nacional, a batata pode ser acrescentada na lista de alimentos minimamente processados, pois alia conveniência e qualidade de produto fresco (Cabezas-Serrano et al, 2009), com disponibilidade durante todo o ano (Fonseca, 2007).…”

Efecto de la Fritura al Vacío sobre el Contenido de los Glicoalcaloides α-Solanina y α-Chaconina en Papa cv Botella Roja

“…Existen algunas consideraciones que atribuyen la disminución de los glicoalcaloides: Haase (2008) y lo asocian principalmente al tipo de proceso térmico aplicado sobre la matriz alimentaria; Mäder et al (2009) reportaron que el pelado y escaldado son los principales causantes de las pérdidas de glicoalcaloides, Información Tecnológica -Vol. 30 Nº 4 -2019 mientras que la cocción, el macerado y el secado no tienen un efecto significativo en la disminución; Haddadin et al (2001) mencionan que los glicoalcaloides no se destruyen durante los procesos de cocción, horneado y freído; Pęksa et al (2006) reportaron que la mayor disminución ocurre en los procesos de pelado, corte, lavado y fritura, donde los chips obtenidos de la var.…”

“…30 Nº 4 -2019 mientras que la cocción, el macerado y el secado no tienen un efecto significativo en la disminución; Haddadin et al (2001) mencionan que los glicoalcaloides no se destruyen durante los procesos de cocción, horneado y freído; Pęksa et al (2006) reportaron que la mayor disminución ocurre en los procesos de pelado, corte, lavado y fritura, donde los chips obtenidos de la var. Karlena y Saturna contenían el 14% y 18% del estado en fresco respectivamente; finalmente, Haase (2008) reporta una temperatura crítica de 170 ºC donde ocurre la descomposición de los dos principales alcaloides.…”

Potential Food Safety Concerns in Fried Potato Products in Kenya

“…Glycoalkaloids are normally heat stable and hence only limited reduction may be achieved during processing and it becomes even more difficult when tubers have high accummulations [34] [35]. Large scale glycoalkaloid poisoning is rare though mild poisoning is suspected to be more prevalent than many can imagine [36]. Difficulty in diagnosis of poisoning is compounded by the fact that symptoms of toxicity are similar to other gastrointestinal disorders [37].…”