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Effect of the intensity of cooking methods on the nutritional and physical properties of potato tubers

Author
Yang, Y.; Achaerandio, I.; Pujola, M.
Type of activity
Journal article
Journal
Food chemistry
Date of publication
2016-04-15
Volume
197
First page
1301
Last page
1310
DOI
https://doi.org/10.1016/j.foodchem.2015.11.028 Open in new window
Repository
http://hdl.handle.net/2117/83607 Open in new window
Abstract
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, mi...
Citation
Yang, Y., Achaerandio, I., Pujola, M. Effect of the intensity of cooking methods on the nutritional and physical properties of potato tubers. "Food chemistry", 15 Abril 2016, vol. 197, p. 1301-1310.
Keywords
ANTIOXIDANT PROPERTIES, Antioxidant activity, Baking, Boiling, COLOR, COOKED POTATOES, CV MONALISA, MICROSTRUCTURE, Microwaving, QUALITY, Resistant starch, STARCH, STORAGE, TOTAL PHENOLS, Texture, VEGETABLES
Group of research
GINEMQUAL - Gestió Integrada de Nematodes Fitoparàsits i dels Efectes sobre el Rendiment i Qualitat de la Collita

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