Effect of the intensity of cooking methods on the nutritional and physical properties of potato tubers
•Baking promoted higher weight losses than boiling and microwaving in tested potato cultivars.•The intensity of the culinary processing did not affect the losses of color in potato tubers.•Microwaving lead to the faster potato starch gelatinization.•Resistant starch retention of baking and microwavi...
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| Veröffentlicht in: | Food chemistry 2016-04, Vol.197, p.1301-1310 |
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| creator | Yang, Yali Achaerandio, Isabel Pujolà, Montserrat |
| description | •Baking promoted higher weight losses than boiling and microwaving in tested potato cultivars.•The intensity of the culinary processing did not affect the losses of color in potato tubers.•Microwaving lead to the faster potato starch gelatinization.•Resistant starch retention of baking and microwaving was higher than that of boiling.•The retention of bioactive compounds depended on the potato cultivar and treatment intensity.
The 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. |
| doi_str_mv | 10.1016/j.foodchem.2015.11.028 |
| format | Article |
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The 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.</description><identifier>ISSN: 0308-8146</identifier><identifier>EISSN: 1873-7072</identifier><identifier>DOI: 10.1016/j.foodchem.2015.11.028</identifier><identifier>PMID: 26675872</identifier><language>eng</language><publisher>England: Elsevier Ltd</publisher><subject>Alimentació i nutrició humana ; Antioxidant activity ; ANTIOXIDANT PROPERTIES ; Antioxidants - pharmacology ; Baking ; Boiling ; Carbohydrates - analysis ; COLOR ; COOKED POTATOES ; Cooking - methods ; CV MONALISA ; Enginyeria agroalimentària ; Hot Temperature ; Indústries agroalimentàries ; MICROSTRUCTURE ; Microwaving ; Phenols - analysis ; Plant Tubers - chemistry ; Potatoes ; Principal Component Analysis ; QUALITY ; Resistant starch ; Solanum tuberosum - chemistry ; STARCH ; Starch - chemistry ; STORAGE ; Texture ; TOTAL PHENOLS ; Tubercles ; VEGETABLES ; Àrees temàtiques de la UPC</subject><ispartof>Food chemistry, 2016-04, Vol.197, p.1301-1310</ispartof><rights>2015</rights><rights>Copyright © 2015. Published by Elsevier Ltd.</rights><rights>info:eu-repo/semantics/openAccess <a href="http://creativecommons.org/licenses/by-nc-nd/3.0/es/">http://creativecommons.org/licenses/by-nc-nd/3.0/es/</a></rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c458t-5b99a90be78ee5eeefbcc4c5f32af27dc9e4ad878ac5408eff7b8215ff5a3f043</citedby><cites>FETCH-LOGICAL-c458t-5b99a90be78ee5eeefbcc4c5f32af27dc9e4ad878ac5408eff7b8215ff5a3f043</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.foodchem.2015.11.028$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>230,314,780,784,885,3550,26974,27924,27925,45995</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/26675872$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Yang, Yali</creatorcontrib><creatorcontrib>Achaerandio, Isabel</creatorcontrib><creatorcontrib>Pujolà, Montserrat</creatorcontrib><title>Effect of the intensity of cooking methods on the nutritional and physical properties of potato tubers</title><title>Food chemistry</title><addtitle>Food Chem</addtitle><description>•Baking promoted higher weight losses than boiling and microwaving in tested potato cultivars.•The intensity of the culinary processing did not affect the losses of color in potato tubers.•Microwaving lead to the faster potato starch gelatinization.•Resistant starch retention of baking and microwaving was higher than that of boiling.•The retention of bioactive compounds depended on the potato cultivar and treatment intensity.
The 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.</description><subject>Alimentació i nutrició humana</subject><subject>Antioxidant activity</subject><subject>ANTIOXIDANT PROPERTIES</subject><subject>Antioxidants - pharmacology</subject><subject>Baking</subject><subject>Boiling</subject><subject>Carbohydrates - analysis</subject><subject>COLOR</subject><subject>COOKED POTATOES</subject><subject>Cooking - methods</subject><subject>CV MONALISA</subject><subject>Enginyeria agroalimentària</subject><subject>Hot Temperature</subject><subject>Indústries agroalimentàries</subject><subject>MICROSTRUCTURE</subject><subject>Microwaving</subject><subject>Phenols - analysis</subject><subject>Plant Tubers - chemistry</subject><subject>Potatoes</subject><subject>Principal Component Analysis</subject><subject>QUALITY</subject><subject>Resistant starch</subject><subject>Solanum tuberosum - chemistry</subject><subject>STARCH</subject><subject>Starch - chemistry</subject><subject>STORAGE</subject><subject>Texture</subject><subject>TOTAL PHENOLS</subject><subject>Tubercles</subject><subject>VEGETABLES</subject><subject>Àrees temàtiques de la UPC</subject><issn>0308-8146</issn><issn>1873-7072</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2016</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><sourceid>XX2</sourceid><recordid>eNqFkUFv1DAQhS0EotvCX6hy5JLUduLYuYGqFpAqcYGz5UzGrJeNHWwHaf89DruFIwfLmtF7b0bzEXLLaMMo6-8OjQ1hgj3ODadMNIw1lKsXZMeUbGtJJX9JdrSlqlas66_IdUoHSmnRqtfkive9FEryHbEP1iLkKtgq77FyPqNPLp-2BoTww_nv1Yx5H6ZUBf9H49ccXXbBm2Nl_FQt-1NyUIolhgVjdpg29xKyyaHK64gxvSGvrDkmfHv5b8i3x4ev95_qpy8fP99_eKqhEyrXYhwGM9ARpUIUiGhHgA6EbbmxXE4wYGcmJZUB0VGF1spRcSasFaa1tGtvCDvnQlpBRwSMYLIOxv0rtsfLgTSXrO948bw7e8r-P1dMWc8uAR6PxmNYk2ZSlGQhBlWk_SU-hpQiWr1EN5t40ozqjYs-6GcueuOiGdOFSzHeXmas44zTX9sziCJ4fxZguc4vh1EncOgBJ1cWz3oK7n8zfgM7r6Tc</recordid><startdate>20160415</startdate><enddate>20160415</enddate><creator>Yang, Yali</creator><creator>Achaerandio, Isabel</creator><creator>Pujolà, Montserrat</creator><general>Elsevier Ltd</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope><scope>XX2</scope></search><sort><creationdate>20160415</creationdate><title>Effect of the intensity of cooking methods on the nutritional and physical properties of potato tubers</title><author>Yang, Yali ; Achaerandio, Isabel ; Pujolà, Montserrat</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c458t-5b99a90be78ee5eeefbcc4c5f32af27dc9e4ad878ac5408eff7b8215ff5a3f043</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2016</creationdate><topic>Alimentació i nutrició humana</topic><topic>Antioxidant activity</topic><topic>ANTIOXIDANT PROPERTIES</topic><topic>Antioxidants - pharmacology</topic><topic>Baking</topic><topic>Boiling</topic><topic>Carbohydrates - analysis</topic><topic>COLOR</topic><topic>COOKED POTATOES</topic><topic>Cooking - methods</topic><topic>CV MONALISA</topic><topic>Enginyeria agroalimentària</topic><topic>Hot Temperature</topic><topic>Indústries agroalimentàries</topic><topic>MICROSTRUCTURE</topic><topic>Microwaving</topic><topic>Phenols - analysis</topic><topic>Plant Tubers - chemistry</topic><topic>Potatoes</topic><topic>Principal Component Analysis</topic><topic>QUALITY</topic><topic>Resistant starch</topic><topic>Solanum tuberosum - chemistry</topic><topic>STARCH</topic><topic>Starch - chemistry</topic><topic>STORAGE</topic><topic>Texture</topic><topic>TOTAL PHENOLS</topic><topic>Tubercles</topic><topic>VEGETABLES</topic><topic>Àrees temàtiques de la UPC</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Yang, Yali</creatorcontrib><creatorcontrib>Achaerandio, Isabel</creatorcontrib><creatorcontrib>Pujolà, Montserrat</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><collection>Recercat</collection><jtitle>Food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Yang, Yali</au><au>Achaerandio, Isabel</au><au>Pujolà, Montserrat</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effect of the intensity of cooking methods on the nutritional and physical properties of potato tubers</atitle><jtitle>Food chemistry</jtitle><addtitle>Food Chem</addtitle><date>2016-04-15</date><risdate>2016</risdate><volume>197</volume><spage>1301</spage><epage>1310</epage><pages>1301-1310</pages><issn>0308-8146</issn><eissn>1873-7072</eissn><abstract>•Baking promoted higher weight losses than boiling and microwaving in tested potato cultivars.•The intensity of the culinary processing did not affect the losses of color in potato tubers.•Microwaving lead to the faster potato starch gelatinization.•Resistant starch retention of baking and microwaving was higher than that of boiling.•The retention of bioactive compounds depended on the potato cultivar and treatment intensity.
The 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.</abstract><cop>England</cop><pub>Elsevier Ltd</pub><pmid>26675872</pmid><doi>10.1016/j.foodchem.2015.11.028</doi><tpages>10</tpages><oa>free_for_read</oa></addata></record> |
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| subjects | Alimentació i nutrició humana Antioxidant activity ANTIOXIDANT PROPERTIES Antioxidants - pharmacology Baking Boiling Carbohydrates - analysis COLOR COOKED POTATOES Cooking - methods CV MONALISA Enginyeria agroalimentària Hot Temperature Indústries agroalimentàries MICROSTRUCTURE Microwaving Phenols - analysis Plant Tubers - chemistry Potatoes Principal Component Analysis QUALITY Resistant starch Solanum tuberosum - chemistry STARCH Starch - chemistry STORAGE Texture TOTAL PHENOLS Tubercles VEGETABLES Àrees temàtiques de la UPC |
| title | Effect of the intensity of cooking methods on the nutritional and physical properties of potato tubers |
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