THE NUTRIENT CONTENTS OF PREPARED FOODS. CHANGES OF THE VITAMIN, MAGNESIUM AND TRACE ELEMENT CONTENTS OF RAW AND PREPARED POTATOES OF THE VARIETIES BINTJE, MARITTA, OSTARA AND URGENTA IN RELATION TO STORAGE DURATION.

[In German. / En allemand.]

Author(s) : BLUMENTHAL A., SCHEFFELDT P., DUNNENBERGER G.

Type of article: Article

Summary

SOLID, THIAMINE, NIACINE, MAGNESIUM, IRON, ZINC, COPPER AND MANGANESE CONTENTS OF RAW POTATOES WERE PRACTICALLY UNAFFECTED DURING STORAGE AT 282 K (9 DEG C) FOR 140 TO 190 DAYS. VITAMIN C CONTENTS DECREASED CONTINUOUSLY, SLOWING DOWN AFTER 120 DAYS. THE ANALYSES OF COOKED POTATOES SHOWED THAT DECREASES IN VITAMINS WERE INDEPENDENT OF THEIR CONCENTRATIONS AND THE STORAGE TIME. THE AVERAGE LOSSES DUE TO COOKING WERE 22% FOR VITAMIN C, 13% FOR THIAMINE AND 3% FOR NIACINE.

Details

Original title: [In German. / En allemand.]
Record ID : 1983-0515
Languages: German
Source: Alimenta - vol. 20 - n. 5
Publication date: 1981/09
Document available for consultation in the library of the IIR headquarters only.

Links

See other articles in this issue (1)
See the source

Indexing

Themes: Food quality and safety. Microbiology;
Vegetables
Keywords: Vitamin C; Potato; Vitamin B; Deterioration; Chilling; Nutritional value; Vegetable; Cooking; Inorganic compound