Determination of some functional and sensory attributes and suitability of colored- and noncolored-flesh potatoes for different cooking methods
Autor(a) principal: | |
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Data de Publicação: | 2020 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Food Science and Technology (Campinas) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000600395 |
Resumo: | Abstract Twenty-two colored-flesh potatoes and three commercial noncolored-flesh varieties – which were all raw as they were microwaved (800 W, 8 min) and fried (180 °C, 5 min) – were characterized in terms of functional, sensory aspects and suitability for use. Twelve genetic samples were more suitable for frying (> 20% dry matter), four for boiling (~15-18% dry matter) and nine for preparing puree or roasting (~18 to 20% dry matter). The total polyphenol content (TPC) of the raw colored-flesh potatoes contained between 1.10 to 3.68 g of gallic acid equivalent kg-1 in fresh weight (FW), which was between two- and three-fold higher than the measured values in noncolored-flesh varieties. The total antioxidant capacity (TAC) was between 1.00 to 4.71 g of Trolox equivalent kg-1 FW, which was also lower in noncolored-flesh potatoes. The cooking process (frying and microwave) did not affect the TPC in most of the genetic samples analyzed, but it reduced the TAC by 40-75% (fried) and 30-90% (microwaved). According to sensory evaluation results, the genetic samples R2, R19, R3 and R5 were suitable for frying, while R16, R21, R9, R15 and R22 were suitable for microwaving. Colored-flesh potatoes are an interesting alternative for consumers due to their greater phytochemical content. |
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Determination of some functional and sensory attributes and suitability of colored- and noncolored-flesh potatoes for different cooking methodsdry matterpolyphenolsantioxidant capacitysensory evaluationAbstract Twenty-two colored-flesh potatoes and three commercial noncolored-flesh varieties – which were all raw as they were microwaved (800 W, 8 min) and fried (180 °C, 5 min) – were characterized in terms of functional, sensory aspects and suitability for use. Twelve genetic samples were more suitable for frying (> 20% dry matter), four for boiling (~15-18% dry matter) and nine for preparing puree or roasting (~18 to 20% dry matter). The total polyphenol content (TPC) of the raw colored-flesh potatoes contained between 1.10 to 3.68 g of gallic acid equivalent kg-1 in fresh weight (FW), which was between two- and three-fold higher than the measured values in noncolored-flesh varieties. The total antioxidant capacity (TAC) was between 1.00 to 4.71 g of Trolox equivalent kg-1 FW, which was also lower in noncolored-flesh potatoes. The cooking process (frying and microwave) did not affect the TPC in most of the genetic samples analyzed, but it reduced the TAC by 40-75% (fried) and 30-90% (microwaved). According to sensory evaluation results, the genetic samples R2, R19, R3 and R5 were suitable for frying, while R16, R21, R9, R15 and R22 were suitable for microwaving. Colored-flesh potatoes are an interesting alternative for consumers due to their greater phytochemical content.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2020-12-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000600395Food Science and Technology v.40 suppl.2 2020reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.24119info:eu-repo/semantics/openAccessSILVEIRA,Ana CeciliaORENA,SandraMEDEL-MARABOLI,MarcelaESCALONA,Victor Hugoeng2020-11-23T00:00:00Zoai:scielo:S0101-20612020000600395Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2020-11-23T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Determination of some functional and sensory attributes and suitability of colored- and noncolored-flesh potatoes for different cooking methods |
title |
Determination of some functional and sensory attributes and suitability of colored- and noncolored-flesh potatoes for different cooking methods |
spellingShingle |
Determination of some functional and sensory attributes and suitability of colored- and noncolored-flesh potatoes for different cooking methods SILVEIRA,Ana Cecilia dry matter polyphenols antioxidant capacity sensory evaluation |
title_short |
Determination of some functional and sensory attributes and suitability of colored- and noncolored-flesh potatoes for different cooking methods |
title_full |
Determination of some functional and sensory attributes and suitability of colored- and noncolored-flesh potatoes for different cooking methods |
title_fullStr |
Determination of some functional and sensory attributes and suitability of colored- and noncolored-flesh potatoes for different cooking methods |
title_full_unstemmed |
Determination of some functional and sensory attributes and suitability of colored- and noncolored-flesh potatoes for different cooking methods |
title_sort |
Determination of some functional and sensory attributes and suitability of colored- and noncolored-flesh potatoes for different cooking methods |
author |
SILVEIRA,Ana Cecilia |
author_facet |
SILVEIRA,Ana Cecilia ORENA,Sandra MEDEL-MARABOLI,Marcela ESCALONA,Victor Hugo |
author_role |
author |
author2 |
ORENA,Sandra MEDEL-MARABOLI,Marcela ESCALONA,Victor Hugo |
author2_role |
author author author |
dc.contributor.author.fl_str_mv |
SILVEIRA,Ana Cecilia ORENA,Sandra MEDEL-MARABOLI,Marcela ESCALONA,Victor Hugo |
dc.subject.por.fl_str_mv |
dry matter polyphenols antioxidant capacity sensory evaluation |
topic |
dry matter polyphenols antioxidant capacity sensory evaluation |
description |
Abstract Twenty-two colored-flesh potatoes and three commercial noncolored-flesh varieties – which were all raw as they were microwaved (800 W, 8 min) and fried (180 °C, 5 min) – were characterized in terms of functional, sensory aspects and suitability for use. Twelve genetic samples were more suitable for frying (> 20% dry matter), four for boiling (~15-18% dry matter) and nine for preparing puree or roasting (~18 to 20% dry matter). The total polyphenol content (TPC) of the raw colored-flesh potatoes contained between 1.10 to 3.68 g of gallic acid equivalent kg-1 in fresh weight (FW), which was between two- and three-fold higher than the measured values in noncolored-flesh varieties. The total antioxidant capacity (TAC) was between 1.00 to 4.71 g of Trolox equivalent kg-1 FW, which was also lower in noncolored-flesh potatoes. The cooking process (frying and microwave) did not affect the TPC in most of the genetic samples analyzed, but it reduced the TAC by 40-75% (fried) and 30-90% (microwaved). According to sensory evaluation results, the genetic samples R2, R19, R3 and R5 were suitable for frying, while R16, R21, R9, R15 and R22 were suitable for microwaving. Colored-flesh potatoes are an interesting alternative for consumers due to their greater phytochemical content. |
publishDate |
2020 |
dc.date.none.fl_str_mv |
2020-12-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000600395 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000600395 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/fst.24119 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.40 suppl.2 2020 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
_version_ |
1752126326831054848 |