Changes during Cooking Processes in 6 Varieties of Andean Potatoes (Solanum tuberosum ssp. Andinum)

Autores
Jimenez, María Eugenia; Rossi, Analia Mabel; Samman, Norma Cristina
Año de publicación
2015
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The value of the native potato varieties grown in Argentinean northwest lies both in their fundamental role as a source of food for the population and in their potential for the development of new products. The aim of this work was to study the changes produced by two common cooking processes (boiling and frying) on the nutritional, textural and functional characteristics of five Andean potatoes varieties. The cooking process (boiling) does not significantly affect the composition of potatoes, but there are losses of vitamin C; a greater loss was observed when they were boiled shelled. In frying potatoes vitamin C is completely destroyed. Resistant starch values between 0.90 and 4.58 g/100g of potato were found for raw Andean varieties; they decreased during the cooking process (boiled) (0.15 to 0.54 g/100g of potato) and increased again to be stored for 48 h at 4°C (0.73 - 1.88 g/100g of potato). The frying process produced an increment in energy value between 92% and 148% according to variety. Regarding to the fracture strength and hardness, no significant differences were observed between the Andean varieties and the control (Spunta) at the initial or final stages, but there were differences during the intermediate stages.
Fil: Jimenez, María Eugenia. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Química Biológica; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto Superior de Investigaciones Biológicas. Universidad Nacional de Tucumán. Instituto Superior de Investigaciones Biológicas; Argentina
Fil: Rossi, Analia Mabel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto Superior de Investigaciones Biológicas. Universidad Nacional de Tucumán. Instituto Superior de Investigaciones Biológicas; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Química Biológica; Argentina
Fil: Samman, Norma Cristina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Química Biológica; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto Superior de Investigaciones Biológicas. Universidad Nacional de Tucumán. Instituto Superior de Investigaciones Biológicas; Argentina
Materia
ANDEAN POTATO
VITAMIN C
COOKING PROCESSES
NUTRIENT RETENTION
ENERGY VALUE
TEXTURAL PROPERTIES
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/51844
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/51844
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Changes during Cooking Processes in 6 Varieties of Andean Potatoes (Solanum tuberosum ssp. Andinum)Jimenez, María EugeniaRossi, Analia MabelSamman, Norma CristinaANDEAN POTATOVITAMIN CCOOKING PROCESSESNUTRIENT RETENTIONENERGY VALUETEXTURAL PROPERTIEShttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The value of the native potato varieties grown in Argentinean northwest lies both in their fundamental role as a source of food for the population and in their potential for the development of new products. The aim of this work was to study the changes produced by two common cooking processes (boiling and frying) on the nutritional, textural and functional characteristics of five Andean potatoes varieties. The cooking process (boiling) does not significantly affect the composition of potatoes, but there are losses of vitamin C; a greater loss was observed when they were boiled shelled. In frying potatoes vitamin C is completely destroyed. Resistant starch values between 0.90 and 4.58 g/100g of potato were found for raw Andean varieties; they decreased during the cooking process (boiled) (0.15 to 0.54 g/100g of potato) and increased again to be stored for 48 h at 4°C (0.73 - 1.88 g/100g of potato). The frying process produced an increment in energy value between 92% and 148% according to variety. Regarding to the fracture strength and hardness, no significant differences were observed between the Andean varieties and the control (Spunta) at the initial or final stages, but there were differences during the intermediate stages.Fil: Jimenez, María Eugenia. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Química Biológica; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto Superior de Investigaciones Biológicas. Universidad Nacional de Tucumán. Instituto Superior de Investigaciones Biológicas; ArgentinaFil: Rossi, Analia Mabel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto Superior de Investigaciones Biológicas. Universidad Nacional de Tucumán. Instituto Superior de Investigaciones Biológicas; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Química Biológica; ArgentinaFil: Samman, Norma Cristina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Química Biológica; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto Superior de Investigaciones Biológicas. Universidad Nacional de Tucumán. Instituto Superior de Investigaciones Biológicas; ArgentinaScientific Research Publishing2015-04info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/51844Jimenez, María Eugenia; Rossi, Analia Mabel; Samman, Norma Cristina; Changes during Cooking Processes in 6 Varieties of Andean Potatoes (Solanum tuberosum ssp. Andinum); Scientific Research Publishing; American Journal of Plant Sciences; 6; 5; 4-2015; 725-7362158-27422158-2750CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.4236/ajps.2015.65078info:eu-repo/semantics/altIdentifier/url/http://file.scirp.org/Html/18-2601916_54919.htminfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:33:17Zoai:ri.conicet.gov.ar:11336/51844instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 09:33:18.071CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Changes during Cooking Processes in 6 Varieties of Andean Potatoes (Solanum tuberosum ssp. Andinum)
title Changes during Cooking Processes in 6 Varieties of Andean Potatoes (Solanum tuberosum ssp. Andinum)
spellingShingle Changes during Cooking Processes in 6 Varieties of Andean Potatoes (Solanum tuberosum ssp. Andinum)
Jimenez, María Eugenia
ANDEAN POTATO
VITAMIN C
COOKING PROCESSES
NUTRIENT RETENTION
ENERGY VALUE
TEXTURAL PROPERTIES
title_short Changes during Cooking Processes in 6 Varieties of Andean Potatoes (Solanum tuberosum ssp. Andinum)
title_full Changes during Cooking Processes in 6 Varieties of Andean Potatoes (Solanum tuberosum ssp. Andinum)
title_fullStr Changes during Cooking Processes in 6 Varieties of Andean Potatoes (Solanum tuberosum ssp. Andinum)
title_full_unstemmed Changes during Cooking Processes in 6 Varieties of Andean Potatoes (Solanum tuberosum ssp. Andinum)
title_sort Changes during Cooking Processes in 6 Varieties of Andean Potatoes (Solanum tuberosum ssp. Andinum)
dc.creator.none.fl_str_mv Jimenez, María Eugenia
Rossi, Analia Mabel
Samman, Norma Cristina
author Jimenez, María Eugenia
author_facet Jimenez, María Eugenia
Rossi, Analia Mabel
Samman, Norma Cristina
author_role author
author2 Rossi, Analia Mabel
Samman, Norma Cristina
author2_role author
author
dc.subject.none.fl_str_mv ANDEAN POTATO
VITAMIN C
COOKING PROCESSES
NUTRIENT RETENTION
ENERGY VALUE
TEXTURAL PROPERTIES
topic ANDEAN POTATO
VITAMIN C
COOKING PROCESSES
NUTRIENT RETENTION
ENERGY VALUE
TEXTURAL PROPERTIES
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The value of the native potato varieties grown in Argentinean northwest lies both in their fundamental role as a source of food for the population and in their potential for the development of new products. The aim of this work was to study the changes produced by two common cooking processes (boiling and frying) on the nutritional, textural and functional characteristics of five Andean potatoes varieties. The cooking process (boiling) does not significantly affect the composition of potatoes, but there are losses of vitamin C; a greater loss was observed when they were boiled shelled. In frying potatoes vitamin C is completely destroyed. Resistant starch values between 0.90 and 4.58 g/100g of potato were found for raw Andean varieties; they decreased during the cooking process (boiled) (0.15 to 0.54 g/100g of potato) and increased again to be stored for 48 h at 4°C (0.73 - 1.88 g/100g of potato). The frying process produced an increment in energy value between 92% and 148% according to variety. Regarding to the fracture strength and hardness, no significant differences were observed between the Andean varieties and the control (Spunta) at the initial or final stages, but there were differences during the intermediate stages.
Fil: Jimenez, María Eugenia. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Química Biológica; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto Superior de Investigaciones Biológicas. Universidad Nacional de Tucumán. Instituto Superior de Investigaciones Biológicas; Argentina
Fil: Rossi, Analia Mabel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto Superior de Investigaciones Biológicas. Universidad Nacional de Tucumán. Instituto Superior de Investigaciones Biológicas; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Química Biológica; Argentina
Fil: Samman, Norma Cristina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Química Biológica; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto Superior de Investigaciones Biológicas. Universidad Nacional de Tucumán. Instituto Superior de Investigaciones Biológicas; Argentina
description The value of the native potato varieties grown in Argentinean northwest lies both in their fundamental role as a source of food for the population and in their potential for the development of new products. The aim of this work was to study the changes produced by two common cooking processes (boiling and frying) on the nutritional, textural and functional characteristics of five Andean potatoes varieties. The cooking process (boiling) does not significantly affect the composition of potatoes, but there are losses of vitamin C; a greater loss was observed when they were boiled shelled. In frying potatoes vitamin C is completely destroyed. Resistant starch values between 0.90 and 4.58 g/100g of potato were found for raw Andean varieties; they decreased during the cooking process (boiled) (0.15 to 0.54 g/100g of potato) and increased again to be stored for 48 h at 4°C (0.73 - 1.88 g/100g of potato). The frying process produced an increment in energy value between 92% and 148% according to variety. Regarding to the fracture strength and hardness, no significant differences were observed between the Andean varieties and the control (Spunta) at the initial or final stages, but there were differences during the intermediate stages.
publishDate 2015
dc.date.none.fl_str_mv 2015-04
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/51844
Jimenez, María Eugenia; Rossi, Analia Mabel; Samman, Norma Cristina; Changes during Cooking Processes in 6 Varieties of Andean Potatoes (Solanum tuberosum ssp. Andinum); Scientific Research Publishing; American Journal of Plant Sciences; 6; 5; 4-2015; 725-736
2158-2742
2158-2750
CONICET Digital
CONICET
url http://hdl.handle.net/11336/51844
identifier_str_mv Jimenez, María Eugenia; Rossi, Analia Mabel; Samman, Norma Cristina; Changes during Cooking Processes in 6 Varieties of Andean Potatoes (Solanum tuberosum ssp. Andinum); Scientific Research Publishing; American Journal of Plant Sciences; 6; 5; 4-2015; 725-736
2158-2742
2158-2750
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.4236/ajps.2015.65078
info:eu-repo/semantics/altIdentifier/url/http://file.scirp.org/Html/18-2601916_54919.htm
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Scientific Research Publishing
publisher.none.fl_str_mv Scientific Research Publishing
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.070432

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