Nutritional changes in several potato varieties during heat treatment processes
2008
Murniece, I., Latvia Univ. of Agriculture, Jelgava (Latvia) | Karklina, D., Latvia Univ. of Agriculture, Jelgava (Latvia) | Galoburda, R., Latvia Univ. of Agriculture, Jelgava (Latvia)
Processing and cooking methods can greatly affect the nutritional value of fruits and vegetables including potatoes. In human nutrition potatoes before consumption are always prepared by several cooking methods and are one of the central components of warm meals. During treatment processes considerable changes in nutritional composition and nutritional quality of the product are induced. Hence the aim of the study was to determine the amount of basic nutrients (carbohydrate, fat and protein) as well as essential amino acids in five Latvian potato varieties prepared by the following heat treatment methods: baking in oven, shallow frying and deep fat frying and to compare the obtained results with recommended daily intake (RDI). Achieved results show significant differences in total carbohydrate amount within potato varieties (p=0.007) while within the type of heat treatments were no significance (p=0.065). Changes in fat content between heat treatment processes were considerable (p=0.000) whereas significance were discovered between control – pan fried, control – deep fat fried, baked in oven – pan fried, baked in oven – deep fat fried as well as pan fried – deep fat fried samples while no significance found among potato varieties (p=0.391). In protein amount neither within potato varieties nor between heat treatment processes significance was discovered, but the amount of essential amino acids significantly differs per each potato variety and type of heat treatment processes. Results on RDI per each nutrient group (fat, carbohydrates and protein) show significance on % RDI per each basic nutrient.
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