کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7621032 | 1494509 | 2011 | 12 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Nutritional composition of freshly harvested and stored Latvian potato (Solanum tuberosum L.) varieties depending on traditional cooking methods
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کلمات کلیدی
Nutritional composition - ترکیب تغذیه ایFood composition - ترکیب مواد غذاییStorage - ذخیره سازیDeep-fat frying - سرخ کردن عمیق چربیPotato (Solanum tuberosum L.) - سیب زمینی (Solanum tuberosum L.)Energy content - محتوای انرژیMacronutrients - مغذی هاMicronutrients - میکرونوترینت هاWeight loss - کاهش وزنRoasting - کباب کردن
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
The information about nutritional composition of potatoes at both the ingredient and recipe levels in the Food Composition Data Base (FCDB) of Latvia is insufficient. Therefore, the aim of this research was to determine the nutritional composition and energy content of potatoes prepared by traditional cooking methods before and after storage. Five Latvian potato varieties were selected: Lenora, Brasla, Imanta, Zile and Madara. A two-year research was conducted during two periods: just after harvesting (2007, 2008) and after six months of storage (2008, 2009). The following cooking methods were used: shallow frying (150 ± 5 °C); deep-fat frying (180 ± 5 °C) and roasting (210 ± 5 °C). The weight of the potatoes was recorded before and after frying along with the time and temperature during frying. Chemical analyses were performed to determine the content of reducing sugars, starch, fructose, glucose, sucrose, fibre, fat, protein, moisture, vitamin C and amino acids. The content of the analyzed nutrients differed significantly between both potato varieties and applied cooking methods: differences between potato varieties and cooking methods were found for vitamin C, moisture, reducing sugars, fructose, glucose, sucrose, amino acids, essential amino acids, and energy content, whereas significant differences in starch, fibre, fat and protein content were found between cooking methods.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Composition and Analysis - Volume 24, Issues 4â5, JuneâAugust 2011, Pages 699-710
Journal: Journal of Food Composition and Analysis - Volume 24, Issues 4â5, JuneâAugust 2011, Pages 699-710
نویسندگان
Irisa Murniece, Daina Karklina, Ruta Galoburda, Dace Santare, Ilze Skrabule, Helena S. Costa,