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Journal articles on the topic 'Cooking (Potatoes)'

Author: Grafiati

Published: 4 June 2021

Last updated: 1 August 2024

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1

Robertson, Tracey, Abdulrahman Alzaabi, M. Robertson, and Barbara Fielding. "Starchy Carbohydrates in a Healthy Diet: The Role of the Humble Potato." Nutrients 10, no. 11 (2018): 1764. http://dx.doi.org/10.3390/nu10111764.

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Potatoes have been an affordable, staple part of the diet for many hundreds of years. Recently however, there has been a decline in consumption, perhaps influenced by erroneous reports of being an unhealthy food. This review provides an overview of the nutritional value of potatoes and examines the evidence for associations between potato consumption and non-communicable diseases. Potatoes are an important source of micronutrients, such as vitamin C, vitamin B6, potassium, folate, and iron and contribute a significant amount of fibre to the diet. However, nutrient content is affected by cookin

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2

AHVENAINEN, RAIJA T., EERO U. HURME, MARGARETA HÄGG, EIJA H. SKYTTÄ, and EIRA K. LAURILA. "Shelf-Life of Prepeeled Potato Cultivated, Stored, and Processed by Various Methods." Journal of Food Protection 61, no. 5 (1998): 591–600. http://dx.doi.org/10.4315/0362-028x-61.5.591.

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The effects of cultivation conditions, winter storage, peeling method, browning prevention Chemicals replacing sodium bisulfite, and packing methods on the sensory, nutritional and microbiological quality of pre-peeled potato were examined. Two different cultivation lots of the potato variety Van Gogh were used. Cultivation and harvesting conditions and peeling method were the most important facts reducing the sensory quality, especially the appearance, of prepeeled and sliced potatoes. Cooking and baking of potatoes decreased the appearance defects detected in raw potatoes. The levels of vita

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3

Blessington*, Tyann, Anna L. Hale, Douglas C. Scheuring, and J. Creighton Miller. "Effects of Cooking and Storage on Antioxidant Activity in Potato (Solanum tuberosum L.)." HortScience 39, no. 4 (2004): 879D—879. http://dx.doi.org/10.21273/hortsci.39.4.879d.

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We have demonstrated that potatoes contain significant levels of antioxidants important to human health; however, since potatoes are not consumed raw, it is important to determine the effects of cooking/processing on these levels. Therefore, the changes in phenolic and carotenoid content and total antioxidant activity in potatoes were investigated using combinations of storage and cooking methods. Fresh and stored tubers (110 days at 4 °C) of 17 potato cultivars, both raw and cooked (microwaved, boiled, baked, fried), were analyzed for antioxidant activity using the DPPH method. In addition, c

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4

Grudzińska, Magdalena, Zbigniew Czerko, and Monika Borowska-Komenda. "Changes of Organoleptic Quality in Potato Tubers after Application of Natural Sprout Inhibitors." Agricultural Engineering 20, no. 1 (2016): 35–43. http://dx.doi.org/10.1515/agriceng-2016-0004.

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AbstractThe aim of this study was to evaluate changes in the sensory properties of the table potato in relation to the use of natural sprout inhibitors during long-term storage. The material for the study consisted in four varieties of potato of the medium early group. The research was carried out in the Plant Breeding and Acclimatization Institute – National Research Institute Branch in Jadwisin in 2014-2015. After harvest potatoes were stored from the end of October to April at 5°C, at the relative humidity of 90-95%, without application of natural sprout inhibitors (control) and using the n

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5

Wadas, Wanda, and Tomasz Dziugieł. "Quality of New Potatoes (Solanum tuberosum L.) in Response to Plant Biostimulants Application." Agriculture 10, no. 7 (2020): 265. http://dx.doi.org/10.3390/agriculture10070265.

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Background: In sustainable crop production focusing on high-value products, biostimulants have been gaining increasing importance, thus the hypothesis that plant biostimulants could contribute to improving new potatoes quality; Methods: The effects of the seaweed extracts Bio algeen S90 (Ascophyllum nodosum) and Kelpak SL (Ecklonia maxima), as well as the humic and fulvic acids in HumiPlant (leonardite extract) on the tuber quality of very early potato cultivars (‘Denar’, ‘Lord’, ‘Miłek’) were investigated. Potatoes were harvested 75 days after planting (the end of June); Results: The biostimu

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6

Soares, Jaqueline Machado, Camila Nogueira Espínola, Mirelly Marques Romeiro Santos, et al. "Influence of water cooking on mineral content of brazilian sweet potato cultivars." Research, Society and Development 9, no. 1 (2020): e55911594. http://dx.doi.org/10.33448/rsd-v9i1.1594.

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The objective of the study was to characterize the mineral profile of Brazilian sweet potatoes and to evaluate the influence of cooking by immersion in water on these micronutrients. The cultivars Amorano, Júlia, Valentina, UGA 29, UGA 34, UGA 45, UGA 49, UGA 79, UGA 80 and UGA 81 were investigated. The levels of sodium, potassium, calcium, magnesium, phosphorus, iron, zinc, copper and silicon were quantified in the samples of raw and cooked sweet potatoes, which presented statistical difference between the varieties. The genotypes that stood out were Júlia and UGA 45 with higher mineral conte

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7

Ogliari, Regiane, Jaqueline Machado Soares, Flávia Teixeira, et al. "CHEMICAL, NUTRITIONAL AND SENSORY CHARACTERIZATION OF SWEET POTATO SUBMITTED TO DIFFERENT COOKING METHODS." International Journal of Research -GRANTHAALAYAH 8, no. 10 (2020): 147–56. http://dx.doi.org/10.29121/granthaalayah.v8.i10.2020.1881.

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The objective was to evaluate different cooking methods effect on chemical, nutritional and sensory characteristics of sweet potatoes. Samples were subjected to four cooking methods: boiled in water, fried, microwaved and baked. In general, pH, Titratable Acidity and Soluble Solids contents were altered by cooking methods. Reducing, Non-Reducing and Total Sugars levels increased after cooking, regardless of the method used. Levels of red and yellow were lower in tubers after the methods of boiled and baked, while the light reduced in all cooking processes. Cooking by boiled and fried increased

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8

Kim, Dagyeong, Yoonjeong Kim, and Younghwa Kim. "Effect of Purple Sweet Potato Using Different Cooking Methods on Cytoprotection against Ethanol-Induced Oxidative Damage through Nrf2 Activation in HepG2 Cells." Antioxidants 12, no. 8 (2023): 1650. http://dx.doi.org/10.3390/antiox12081650.

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The aim of this study was to investigate the effects of different cooking methods on the hepatoprotective effects of purple sweet potatoes against alcohol-induced damage in HepG2 cells. Purple sweet potatoes (Ipomeoea batatas L. Danjami) were subjected to different cooking methods, including steaming, roasting, and microwaving. Steaming resulted in a higher cytoprotective effect against alcohol damage than the other cooking methods. Additionally, the highest inhibition of glutathione depletion and production of reactive oxygen species against alcohol-induced stress were observed in raw and/or

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9

Sjölin, Klara, Marilyn Rayner, Jeanette Purhagen, and Ingegerd Sjöholm. "A Review of Cooking of Potatoes (Solanum tuberosum L.) Served in Large-Scale Food-Service Systems, Including Industrial Pre-Treatments." Journal of Food Engineering and Technology 11, no. 1 (2022): 22–35. http://dx.doi.org/10.32732/jfet.2022.11.1.22.

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Potatoes (Solanum tuberosum L.) often constitute a meal’s main carbohydrate source. When consumed outside the home, dishes are often prepared in large-scale food service systems, like school canteens and hospitals. To manage the logistics of serving the required quantities of potatoes, raw tubers must be prepared by washing, industrial peeling, preservative actions, and packaging to stand transportation and storage before cooking. There are several steps of pre-treatment, packaging, transportation, and cooking techniques that differ from traditional preparation at home, and each of these steps

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10

Martin, Franklin W. "Non-sweet or Staple Type Sweet Potatoes." HortScience 22, no. 1 (1987): 160. http://dx.doi.org/10.21273/hortsci.22.1.160.

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Abstract The typical sweet potato is not necessarily sweet before cooking. It contains 4-20% nonreducing sugar, chiefly sucrose, and 1-10% reducing sugars, principally fructose, on a dry weight basis (5). During cooking, part of the starch is hydrolyzed to maltose and dextrins by β amylase (2). The sucrose content, on the other hand, is not affected by cooking, except that boiling may remove part of it.

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11

Binner, S., W?G Jardine, C?M?C?G Renard, and M?C Jarvis. "Cell wall modifications during cooking of potatoes and sweet potatoes." Journal of the Science of Food and Agriculture 80, no. 2 (2000): 216–18. http://dx.doi.org/10.1002/(sici)1097-0010(20000115)80:2<216::aid-jsfa507>3.0.co;2-6.

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12

Hejlová, A., and J. Blahovec. "Sloughing in potatoes induced by tuber density and affected by variety." Czech Journal of Food Sciences 26, No. 1 (2008): 48–57. http://dx.doi.org/10.17221/1136-cjfs.

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Two cultivars (Nicola and Saturna) largely distinguishing from each other in cooking behaviour and one cultivar (Agria) grown in six different cultivation regimes were tested by the CPEM (cooked potato effective mass) method for the potato sloughing assessment. The sloughing process is characterised by two cooking and disintegration stages, from which two basic CPEM parameters are derived: cooking time as the starting point of disintegration and the rate of the disintegration. Both parameters are analysed as functions of the tuber density in linear models of both stages. Significant difference

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13

LYNCH, D. R., and M. S. KALDY. "CITRIC ACID AND POTASSIUM CONTENTS OF RUSSET BURBANK POTATO IN ALBERTA." Canadian Journal of Plant Science 65, no. 3 (1985): 793–95. http://dx.doi.org/10.4141/cjps85-103.

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Citric acid and potassium contents were determined for Russet Burbank tubers collected from the major production areas in Alberta. An increase in the ratio of citric to chlorogenic acid content is known to be associated with a decrease in the tendency for potato tubers to darken after cooking. Tuber citric acid and potassium contents were higher in southerly locations than in central locations. The trend for citric acid is the reverse of that for chlorogenic acid established in a previous study. Thus, potatoes grown at southern Alberta locations have a higher citric to chlorogenic acid ratio t

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14

Alves, Tiago, Ângelo Luís, and Ana Paula Duarte. "The Effect of Food Processing on the Antioxidant Properties of Ipomoea batatas." Applied Sciences 13, no. 6 (2023): 3723. http://dx.doi.org/10.3390/app13063723.

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It is known that heat treatment can lead to physical and chemical changes that can decrease or alter the properties of food. This work evaluated the influence on the antioxidant activity of boiling, pressure, and microwave cooking processes on three selected sweet potato varieties (purple, orange, and yellow). The samples were analyzed for total phenols and anthocyanin content and antioxidant capacity. The cooking water of the boiling and pressure processing were also analyzed. The results demonstrated that the purple sweet potato had better phenolic compounds, anthocyanins, and antioxidant ac

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15

Sun, Qi, Min Du, Duroy Navarre, and Mei-Jun Zhu. "Cooking Methods on Extractability and Bioactivity of Phenolic Compounds in Purple Potatoes." Current Developments in Nutrition 5, Supplement_2 (2021): 609. http://dx.doi.org/10.1093/cdn/nzab044_040.

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Abstract Objectives Purple-fleshed potato is a good dietary source of phenolic compounds, including anthocyanins, flavonols, and chlorogenic acids. The objective of this study is to examine impacts of cooking methods including boiling, steaming and the newly developed vacuum-sealed boiling (VSBoiling), on extractability and bioactivity of phenolic compounds in purple potato (PP). Methods Following cooking, polyphenolic compounds were extracted from raw PP or cooked PP and analyzed for total phenolic content, composition, and free radical scavenging activity. In addition, anti-oxidative and ant

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16

Rasheed, Haroon, Daraz Ahmad, and Jinsong Bao. "Genetic Diversity and Health Properties of Polyphenols in Potato." Antioxidants 11, no. 4 (2022): 603. http://dx.doi.org/10.3390/antiox11040603.

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Polyphenol is one of the most essential phytochemicals with various health benefits. Potato (Solanum tuberosum L.) is known as a potential source of polyphenols, and also has health benefits in which phenolic acids, such as chlorogenic, ferulic acid, caffeic acid, and flavonoids, such as anthocyanins, sustainably play the most significant role. Almost every polyphenol contributes to various biological activities. In this review, we collected comprehensive information concerning the diversity of polyphenols in potatoes, and the effects of post-harvest processing and different cooking methods on

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17

Bisognin, Dilson Antonio, and Marlene Terezinha Lovatto. "Pre-dehydration treatments and quality of processed potatoes during storage." Horticultura Brasileira 39, no. 4 (2021): 383–88. http://dx.doi.org/10.1590/s0102-0536-20210406.

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ABSTRACT The aim of this work was to study pre-dehydration treatments to maintain consumption quality of processed potatoes (Solanum tuberosum) over a long storage period. Tubers of the cultivars Asterix, Macaca and Agata were cut into cubes and submitted to the following pre-dehydration treatments: water (control), blanching, and blanching with different doses of sodium metabisulfite. Sulphur dioxide residue and microorganism detection were determined right after the dehydration process was completed. Water activity, color, rehydration ratio, cooking time and rehydration ratio after cooking w

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18

Hruškar, M., M. Krpan, K. Marković, D. Matković, and N. Vahčić. "Changes in potato after different thermal processes." Czech Journal of Food Sciences 22, SI - Chem. Reactions in Foods V (2004): S321—S324. http://dx.doi.org/10.17221/10692-cjfs.

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Undesirable thermal processes or storage conditions lead to physical and chemical quality loss of every food. The objective of this study was to determine the total solid content, starch, reducing sugars, nitrates and nitrites in raw and thermal processed red and white potato samples purchased from different geographic origin in Croatia. The potatoes were processed with and without the skin, and cooking processes were carried out in classic way, in the pressure cooker and in the microwave oven. Standard methods of analysis for above-mentioned parameters were used. The results showed no signifi

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19

Carrera, Ceferino, Cristy Fabiola Zelaya-Medina, Nuria Chinchilla, Marta Ferreiro-González, Gerardo F. Barbero, and Miguel Palma. "How Different Cooking Methods Affect the Phenolic Composition of Sweet Potato for Human Consumption (Ipomea batata (L.) Lam)." Agronomy 11, no. 8 (2021): 1636. http://dx.doi.org/10.3390/agronomy11081636.

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In recent years, there has been increasing interest in the functional components of sweet potato because of its nutritional and medicinal value. The aim of this study is to analyse how much sweet potato phenolic compounds composition (derived from caffeoylquinic acids) varies as a result of cooking. Traditional techniques such as: boiling, oven roasting and more recent processing techniques such as microwave cooking were tested. Three sweet potato varieties were cooked for different periods of time and under different conditions. Ultrasound-assisted extraction (UAE) was used to extract the com

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20

Basílio, Letícia Silva Pereira, Aline Nunes, Igor Otavio Minatel, et al. "The Phytochemical Profile and Antioxidant Activity of Thermally Processed Colorful Sweet Potatoes." Horticulturae 10, no. 1 (2023): 18. http://dx.doi.org/10.3390/horticulturae10010018.

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The effects of home cooking methods (e.g., boiling, steaming, oven, and microwave) on the contents phenolic compounds, biogenic amines, and precursor amino acids in colored-fleshed sweet potatoes were investigated in this study. Sixteen genotypes of colored sweet potatoes (cream/white, yellow, orange, and purple pulp) were analyzed using spectrophotometry for their total phenolic compounds, total flavonoids, antioxidant capacity (DPPH and MDA) and pigments. Of these, five genotypes with orange and purple pulps were investigated using HPLC-DAD for their polyphenols, biogenic amines and precurso

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KOZEMPEL, MICHAEL F. "Modeling the Kinetics of Cooking and Precooking Potatoes." Journal of Food Science 53, no. 3 (1988): 753–55. http://dx.doi.org/10.1111/j.1365-2621.1988.tb08948.x.

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22

L. Gorospe, Lynn Michelle. "The antioxidant property of home-cooked orange-fleshed and purple-fleshed sweet potato." Journal of Global Innovations in Agricultural Sciences 11, no. 4 (2023): 629–36. http://dx.doi.org/10.22194/jgias/23.1146.

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One property inherent to sweet potato because of the presence of phytochemicas is its antioxidant property. As proven by researches, antioxidant property is affected by cooking. This study determined the effect of four home cooking methods: steaming, boiling, baking, and frying on the antioxidant property of orange-fleshed and purple-fleshed sweet potatoes. The antioxidant property of raw and cooked we measured samples for their Total Phenolic Content (TPC) using Folin-Ciocalteu assay and their antioxidant activity based on the EC50 value of the DPPH assay. The TPC of orange-fleshed sweet pota

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Ciccone, Melissa, Delores Chambers, Edgar Chambers IV, and Martin Talavera. "Determining Which Cooking Method Provides the Best Sensory Differentiation of Potatoes." Foods 9, no. 4 (2020): 451. http://dx.doi.org/10.3390/foods9040451.

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There are many ways to prepare potatoes that each provide a unique set of sensory properties. However, when conducting a descriptive sensory study, it is important to utilize a cooking method that will highlight, and not distract from, the sensory differences among potato samples due to factors such as variety or growing conditions. This study aimed to determine which of five cooking methods results in the best differentiation among potato varieties to recommend a single method for use in future descriptive sensory studies. Five different potato varieties were each prepared using boiling, mash

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Dineva, Snejana. "MONITORING OF NITRATE CONTENT IN POTATOUS FROM BULGARIAN MARKET." International Conference on Technics, Technologies and Education, ICTTE 2019 (2019): 534–37. http://dx.doi.org/10.15547/ictte.2019.07.081.

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The potatoes are common food for people of all ages and very often are used in Bulgarian kitchen as a main component of core dishes and also separately under different types of salad. The aim of this article is to give information about the nitrate content in potatoes from the commercial chain in Bulgaria. The monitoring have been conducted during June, July and August. The measurements of NO3- ions were carried out with a Greentest appliance, Model ECO 5. The samples from the conducted monitoring were with higher NO3- content for the fresh potatoes that have been accepted and recommended from

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Ercoli, Stefano, José Parada, Luis Bustamante, et al. "Noticeable Quantities of Functional Compounds and Antioxidant Activities Remain after Cooking of Colored Fleshed Potatoes Native from Southern Chile." Molecules 26, no. 2 (2021): 314. http://dx.doi.org/10.3390/molecules26020314.

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The effect of cooking on the concentrations of phenolic compounds and antioxidant activities in 33 colored-fleshed potatoes genotypes was evaluated. The phenolic profiles, concentrations, and antioxidant activity were evaluated with a liquid chromatography diode array detector coupled to a mass spectrometer with an electrospray ionization interface (HPLC-DAD-ESI-MS/MS). Eleven anthocyanins were detected; in the case of red-fleshed genotypes, these were mainly acyl-glycosides derivatives of pelargonidin, whereas, in purple-fleshed genotypes, acyl-glycosides derivatives of petunidin were the mos

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Ercoli, Stefano, José Parada, Luis Bustamante, et al. "Noticeable Quantities of Functional Compounds and Antioxidant Activities Remain after Cooking of Colored Fleshed Potatoes Native from Southern Chile." Molecules 26, no. 2 (2021): 314. http://dx.doi.org/10.3390/molecules26020314.

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The effect of cooking on the concentrations of phenolic compounds and antioxidant activities in 33 colored-fleshed potatoes genotypes was evaluated. The phenolic profiles, concentrations, and antioxidant activity were evaluated with a liquid chromatography diode array detector coupled to a mass spectrometer with an electrospray ionization interface (HPLC-DAD-ESI-MS/MS). Eleven anthocyanins were detected; in the case of red-fleshed genotypes, these were mainly acyl-glycosides derivatives of pelargonidin, whereas, in purple-fleshed genotypes, acyl-glycosides derivatives of petunidin were the mos

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Zarzeczna, Krystyna, Agata Grużewska, Marek Gugała, and Anastasiia Yatsyshyn. "Produkcja i jakość ziemniaka jadalnego w opinii konsumentów w Polsce i na Ukrainie." Zeszyty Naukowe SGGW w Warszawie - Problemy Rolnictwa Światowego 17(32), no. 3 (2017): 308–18. http://dx.doi.org/10.22630/prs.2017.17.3.76.

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The paper presents results of survey research conducted in Łuck (Ukraine) and Biała Podlaska (Poland) in 2014. A total of 100 people, half of them Polish and the other half Ukrainian, were interviewed in the study. They were asked twelve questions, including ten open-ended questions and two questions which had 2-3 answers to choose from. The survey was anonymous and was carried out in five age groups. Analysis of the answers demonstrated that most respondents grew their own potatoes. The majority of Polish respondents said they consumed potatoes once or twice per week, Ukrainians eating them t

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Andlauer, Stumpf, Hubert, Rings, and Fürst. "Influence of Cooking Process on Phenolic Marker Compounds of Vegetables." International Journal for Vitamin and Nutrition Research 73, no. 2 (2003): 152–59. http://dx.doi.org/10.1024/0300-9831.73.2.152.

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Phenolic compounds are secondary plant metabolites which have long been associated with flavor and color characteristics of fruits and vegetables. These phenolic compounds attract great interest due to their postulated health protecting properties. However, adequate intakes and absorption rate of phenolic compounds are necessary for these beneficial effects. Until now, little is known about alterations of phenolic compounds content by the cooking process. In the present study, the influence of different volumes of cooking water on the amount of selected phenolic marker compounds resting in the

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Bellissimo, Nick, Robena Amalraj, Jennifer J. Lee, et al. "Effect of White Potatoes on Subjective Appetite, Food Intake, and Glycemic Response in Healthy Older Adults." Nutrients 12, no. 9 (2020): 2606. http://dx.doi.org/10.3390/nu12092606.

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The objective of this study was to determine the effect of white potato cooking methods on subjective appetite, short-term food intake (FI), and glycemic response in healthy older adults. Using a within-subject, repeated-measures design, 20 participants (age: 70.4 ± 0.6 y) completed, in random order, five treatment conditions: three potato treatments (baked potatoes, mashed potatoes, and French fries), an isocaloric control treatment (white bread), or a fasting condition (meal skipping). Subjective appetite and glycemic response were measured for 120 min using visual analogue scales and capill

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NOTERMANS, S., J. DUFRENNE, and M. J. H. KEYBETS. "Use of Preservatives to Delay Toxin Formation by Clostridium botulinum (Type B, Strain Okra) in Vacuum-Packed, Cooked Potatoes." Journal of Food Protection 48, no. 10 (1985): 851–55. http://dx.doi.org/10.4315/0362-028x-48.10.851.

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Storage at temperatures below 4°C prevents growth and toxin production by Clostridium botulinum in vacuum-packed, cooked potatoes. The use of preservatives as an additional, built-in safety factor has been investigated. Dipping potatoes in a solution of ascorbic and citric acid before vacuum-packing and cooking (95°C for 50 min) inhibited growth and toxin production by proteolytic C. botulinum type B at an incubation temperature of 15°C for 70 d and at 20°C for at least 14 d. This preservative treatment also resulted in an organoleptically acceptable product with a prolonged shelf life. Risk a

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Jiang, Hong, Wensheng Duan, Yuci Zhao, et al. "Development of a Flavor Fingerprint Using HS-GC-IMS for Volatile Compounds from Steamed Potatoes of Different Varieties." Foods 12, no. 11 (2023): 2252. http://dx.doi.org/10.3390/foods12112252.

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The variations in flavor substances across different varieties of steamed potatoes were determined by headspace-gas chromatography ion mobility spectrometry (HS-GC-IMS) combined with sensory evaluation. Results showed that 63 representative compounds, including 27 aldehydes, 14 alcohols, 12 ketones, 4 esters, 2 furans, 1 acid and others, together acted as contributors to the flavors in steamed potatoes. Analysis found that species and concentrations of aldehydes, alcohols and ketones in six varieties were the most abundant. In addition, esters, furans and acid were also responsible for flavor.

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Potoroko, I. Y., and A. A. Ruskina. "Modeling of Potato Convenience of Exposure Effects of Ultrasound." Materials Science Forum 870 (September 2016): 697–702. http://dx.doi.org/10.4028/www.scientific.net/msf.870.697.

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This article assesses factors that affect merchandising and consumer performance of semi-prepared potato products and also deals with the issues of developing technologies and comprehensive assessment of the quality of the latter. Vegetables and potatoes, in particular, hold a special place among the major agribusiness industry products. In Russia, potatoes make up to 40 % of fruit and vegetables intake. Here, the average annual potato consumption per capita amounts to 120 – 130 kilograms. Potato processing is of a special interest since it helps to cut down storage losses and is practiced in

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Patterson, Mindy A., Joy Nolte Fong, Madhura Maiya, et al. "Chilled Potatoes Decrease Postprandial Glucose, Insulin, and Glucose-dependent Insulinotropic Peptide Compared to Boiled Potatoes in Females with Elevated Fasting Glucose and Insulin." Nutrients 11, no. 9 (2019): 2066. http://dx.doi.org/10.3390/nu11092066.

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Resistant starch (RS) has been shown to improve postprandial glycemia and insulin sensitivity in adults with metabolic syndrome. RS is found naturally in potatoes, where the amount varies based on cooking method and serving temperature. Thirty females with a mean BMI of 32.8 ± 3.7 kg/m2, fasting glucose of 110.5 mg/dL, and insulin of 10.3 µIU/L, completed this randomized, crossover study. A quantity of 250 g of boiled (low RS) and baked then chilled (high RS) russet potatoes were consumed on two separate occasions. Glycemic (glucose and insulin) and incretin response, subjective satiety, and d

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Gallego-Castillo, Sonia, and Alfredo Adolfo Ayala-Aponte. "Changes in physical properties of sweet potato due to effects of thermal pre-treatments for puree production." DYNA 85, no. 207 (2018): 135–42. http://dx.doi.org/10.15446/dyna.v85n207.72876.

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In response to increasing consumer demand for high-quality, easy-to-prepare foods, it is necessary to develop innovative ways to use roots and tubers, such as sweet potatoes, in processed foods. Thus, two thermal processes were evaluated, freezing-cooking (F+C) and blanching-freezing-cooking (B+F+C) on the physical properties of the orange-fleshed sweet potato (OFSP) cultivar, which has a high content of β-carotene, in terms of drip loss (Δm), volume variation (ΔV), color, and texture. Cylindrical samples of OFSP were used. Blanched and unblanched samples were stored by freezing, at -18 °C for

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Bellido-Valencia, Omar, Paul K. Huanca-Zúñiga, and Luis A. Medina-Marroquín. "Determination of the Morphology of the Starch Granules and the Optimum Internal Cooking Temperature of Four Andean Crops: Oca (Oxalis tuberosa Molina), Olluco (Ullucus tuberosus Loz), Isaño (Tropaeolum tuberosum Ruiz & Pavon) and Arracacha (Arracacia xanthorrhiza Bancroft)." Acta Universitatis Cibiniensis. Series E: Food Technology 21, no. 2 (2017): 33–42. http://dx.doi.org/10.1515/aucft-2017-0013.

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Abstract Andean grains (i.e. quinoa, amaranth) have been increasingly studied in recent times, mainly due to the increase in international consumption. However, Andean tubers other than potatoes have not been so widespread and are mainly studied for their starch, previously extracted. This work studied the morphology of native starch in four of these crops (oca, olluco, isaño and aracacha), during cooking and the evolution of their internal temperature in relation to sensory acceptability. Using scanning electron microscopy, it was determined that the size of crude starch granules was between

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Mann, Jay D., and Charles de Lambert. "A fast test for after-cooking darkening in potatoes." New Zealand Journal of Crop and Horticultural Science 17, no. 2 (1989): 207–9. http://dx.doi.org/10.1080/01140671.1989.10428032.

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Shetty, Kiran K., Robert B. Dwelle, and John K. Fellman. "Sensory and cooking quality of individually film wrapped potatoes." American Potato Journal 69, no. 4 (1992): 275–86. http://dx.doi.org/10.1007/bf02853881.

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Sagili, Venkata Sai, Priyadarshini Chakrabarti, Sastry Jayanty, Hemant Kardile, and Vidyasagar Sathuvalli. "The Glycemic Index and Human Health with an Emphasis on Potatoes." Foods 11, no. 15 (2022): 2302. http://dx.doi.org/10.3390/foods11152302.

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Diabetes and obesity are associated with the excessive intake of high-glycemic index (GI) carbohydrates, increased glycemic load (GL) foods, and inactive lifestyles. Carbohydrate-rich diets affect blood glucose levels. GI is an indicator of the impact of a specific food on blood glucose, while GL represents the quantity and quality of carbohydrates in the overall diet and their interactions. There are in vitro and in vivo methods for estimating GI and GL. These values are useful human health markers for conditions such as diabetes, obesity, and pregnancy. Potato is a major starchy vegetable, w

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Wadas, Wanda. "Nutritional Value and Sensory Quality of New Potatoes in Response to Silicon Application." Agriculture 13, no. 3 (2023): 542. http://dx.doi.org/10.3390/agriculture13030542.

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Since silicon regulates plant physiological and biochemical processes, it was hypothesized that foliar silicon application could contribute to improving the quality of new potatoes. This paper analyzes the effect of silicon (sodium silicate) on the nutritional value and sensory quality of new potatoes. Silicon was applied at the dose of 23.25 g Si∙ha–1 or 46.50 g Si∙ha–1 once at the leaf development stage (BBCH 14–16) or at the tuber initiation stage (BBCH 40–41) and twice, at the leaf development and tuber initiation stages. Potatoes were harvested 75 days after planting (the end of June). Si

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Bakharev, V. V., M. S. Voronina, A. N. Gulyaeva, and I. Iu Ischenko. "EXPERIMENTAL STUDY OF THE BEHAVIOR OF POTATO SQUEEZE DURING DIFFERENT TYPES OF DRYING." Innovations and Food Safety, no. 4 (January 10, 2023): 9–14. http://dx.doi.org/10.31677/2311-0651-2022-38-4-9-14.

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Drying is one of the processes used in the food industry to preserve and maintain food quality for a certain period. Drying, which removes most moisture in food, has been the oldest canning method since ancient times. Removing water from food materials prevents the growth and reproduction of microorganisms, slows enzymes, and minimizes many physical and chemical reactions. Various methods, such as solar drying, contact drying, convection drying, radiation drying, dielectric drying, vacuum drying, freeze drying, and osmotic drying, currently carry out the product drying process. The drying effi

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Dumas, José A., Carlos E. Ortiz, and Sheila Soler. "Tastes and volatiles of tropical-type sweet potatoes." Journal of Agriculture of the University of Puerto Rico 96, no. 3-4 (2021): 183–98. http://dx.doi.org/10.46429/jaupr.v96i3-4.18711.

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For fresh market sweet potato [Ipomea batatas (L.) Lam] quality is defined in terms of attractiveness, sweetness, texture, and flavor composed of taste and odor after cooking. There is a scarcity of information regarding taste and volatiles of tropical type sweet potatoes. The first objective of this research was to provide a robust set of data for carbohydrate type and levels, alcohol insoluble solids (AIS) and volatile organic compounds (VOC) from six cultivars of sweet potato, data which will allow us to have a quantitative selection tool besides crop yield, tuber size and appearance. The s

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Kaur, Lovedeep, Narpinder Singh, Navdeep Singh Sodhi, and Hardeep Singh Gujral. "Some properties of potatoes and their starches I. Cooking, textural and rheological properties of potatoes." Food Chemistry 79, no. 2 (2002): 177–81. http://dx.doi.org/10.1016/s0308-8146(02)00129-2.

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Kim, Do-Yeon, Yeajee Kim, and Hyunjung Lim. "Glycaemic indices and glycaemic loads of common Korean carbohydrate-rich foods." British Journal of Nutrition 121, no. 4 (2018): 416–25. http://dx.doi.org/10.1017/s0007114518003446.

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AbstractGlycaemic index (GI) and glycaemic load (GL) values of foods consumed in Asia remain poorly characterised despite the fact that Asian diets are high in carbohydrates. We evaluated the GI and GL of the most commonly consumed carbohydrate-rich foods, according to food type and cooking methods. GI and GL values were determined using protocols from the FAO/WHO and International Standards Organization recommendations. A total of 152 healthy subjects were enrolled in the study. In all, forty-nine carbohydrate-rich foods were categorised as cereal grains, noodles and pasta, breads and other p

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Sun, Qi, Min Du, Duroy A. Navarre, and Meijun Zhu. "Effect of Cooking Methods on Bioactivity of Polyphenols in Purple Potatoes." Antioxidants 10, no. 8 (2021): 1176. http://dx.doi.org/10.3390/antiox10081176.

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Purple-fleshed potato (Solanum tuberosum L.) is a good dietary source of anthocyanins, flavonols, and polyphenolic acids, mostly chlorogenic acid. The objective of this study was to examine the impacts of cooking methods including boiling, steaming, and the newly developed vacuum-sealed boiling (VSBoil) on extractability and bioactivity of polyphenolic compounds in a purple potato (PP) cultivar, Purple Pelisse. Data showed that boiling and steaming reduced the total polyphenolic content in PP. High-performance liquid chromatography analysis showed that steaming slightly reduced the extractable

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Rojas-Padi, Carmen, Victor Vasquez-Vi, Viviano Ninaquispe, et al. "Native Andean potatoes (Solanum tuberosum L.): Phytonutrients in Peel, Pulp and Potato Cooking Water." Asian Journal of Scientific Research 13, no. 1 (2019): 44–49. http://dx.doi.org/10.3923/ajsr.2020.44.49.

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HARADA, T., H. TIRTOHUSODO, and K. PAULUS. "Influence of Temperature and Time on Cooking Kinetics of Potatoes." Journal of Food Science 50, no. 2 (2006): 459–62. http://dx.doi.org/10.1111/j.1365-2621.1985.tb13427.x.

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HARADA, T., H. TIRTOHUSODO, and K. PAULUS. "Influence of the Composition of Potatoes on Their Cooking Kinetics." Journal of Food Science 50, no. 2 (2006): 463–68. http://dx.doi.org/10.1111/j.1365-2621.1985.tb13428.x.

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Burgos, Gabriela, Walter Amoros, Elisa Salas, et al. "Carotenoid concentrations of native Andean potatoes as affected by cooking." Food Chemistry 133, no. 4 (2012): 1131–37. http://dx.doi.org/10.1016/j.foodchem.2011.09.002.

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Bahado-Singh, Perceval S., Cliff K. Riley, Andrew O. Wheatley, and Henry I. C. Lowe. "Relationship between Processing Method and the Glycemic Indices of Ten Sweet Potato (Ipomoea batatas) Cultivars Commonly Consumed in Jamaica." Journal of Nutrition and Metabolism 2011 (2011): 1–6. http://dx.doi.org/10.1155/2011/584832.

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This study investigated the effect of different traditional cooking methods on glycemic index (GI) and glycemic response of ten Sweet potato (Ipomoea batatas) cultivars commonly eaten in Jamaica. Matured tubers were cooked by roasting, baking, frying, or boiling then immediately consumed by the ten nondiabetic test subjects (5 males and 5 females; mean age of 27 ± 2 years). The GI varied between 41 ± 5–93 ± 5 for the tubers studied. Samples prepared by boiling had the lowest GI (41 ± 5–50 ± 3), while those processed by baking (82 ± 3–94 ± 3) and roasting (79 ± 4–93 ± 2) had the highest GI valu

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Jobe, B., N. S. Rattan, and H. S. Ramaswamy. "Kinetics of Quality Attributes of Potato Particulates during Cooking Process." International Journal of Food Engineering 12, no. 1 (2016): 27–35. http://dx.doi.org/10.1515/ijfe-2014-0341.

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Abstract Kinetics of thermal texture softening, color change and loss of ascorbic acid in potato (Solanum tuberosum) were investigated at selected temperature range (70–100°C) and heating time range (0–50 min). Cut samples of potatoes were heated in a constant temperature water bath at various temperatures. Heat-treated samples were evaluated for texture, color and ascorbic acid by use of a texture-testing machine, a color meter and spectrophotometer, respectively. The biphasic first-order model, the fractional conversion model and the simple first-order model were used for fitting experimenta

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