NEW DOMESTIC PROCESSING METHODS: EFFECT ON POTATO NUTRITIONAL COMPOSITION

• Type: Other Publications
• Date: 2013

Authors

Santos, CSP (Author) Other; Cunha, SC (Author) Other; Pereira, JA (Author) Other; Casal, S (Author) FFUP

Scientific classification

FOS: Medical and Health sciences > Clinical medicine

Other information

Authenticus ID: P-00G-9MP

Abstract (EN): Background and objectives: Potatoes nutritional and bioactive features are influenced by thermal processing conditions, defining its nutritional composition and health impact. Consumers seek increasingly for faster domestic cooking methods, such as microwave cooking in alternative to current frying or baking. Also, several devices are being commercialized for healthier frying simulation, without a documented characterization of the final processed food nutritional data. Thus, this study aimed to assess and compare the influence of these domestic processing methods on the quality of potatoes processed with olive oil. Methods: Potatoes were processed by frying, baking, microwave and a low-fat frying device, with equivalent shape and olive oil amounts, except frying. Samples were evaluated for crude fat, fatty acid composition, vitamin E, total carotenoids and total phenols. Results: Microwave cooked potatoes presented similar fat contents as standard frying, higher than those achieved by baking or with the low-fat frying device tested, but the fatty acid composition was similar. Vitamin E loss was comparatively higher after frying but no significant differences were found for total carotenoids. Potatoes phenolic compounds were partially loss during cooking, being apparently higher after baking. Conclusions: The distinct nutritional features obtained highlight for the importance of detailing the food compositional tables regarding each processing method, including the ¿new¿ domestic methodologies, increasingly used by consumers.

Language: English

Type (Professor's evaluation): Scientific