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- Title
Effects of cooking methods and new cultivars on physico-chemical properties of potatoes.
- Authors
Kasnak, Cemal; Palamutoğlu, Recep
- Abstract
Introduction. The aim of the study was to investigate the effects of cooking methods, i.e., boiling, pan frying, deep frying on total phenolic content (TPC), antioxidant activity % (AA) with DPPH (2,2-Diphenyl-1-picrylhydrazyl), trolox equivalent (TEAC), 2 2'- azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS), ferric ion reducing antioxidant parameter (FRAP), color and texture profile analysis (TPA) in five new cultivars (Fatih, Nahita, Nam, Onaran and Ünlenen) of Turkey. Materials and methods. For analysis potatoes were used by fresh, and cooked by three different methods such as boiling (in soaked in cold water and boiled for 30 minutes), frying (Deep fried in corn oil in a large pan) and baking (at 220 °C for 45 minutes). TPC, AA with DPPH, TEAC, FRAP were determined by spectrophotmetric methods, texture parameters were determined by the texture analyser TA.HDplus and color was determined by a colorimeter. Results and discussion. There were no significant (p>0.05) differences found between the TEAC, AA, ABTS and FRAP, values of the different potato cultivars. The effects of cooking methods on TPC, TEAC, AA, ABTS, FRAP, color and TPA were significantly different (p<0.01). The highest phenolic contents, TEAC, AA, ABTS, FRAP results were found in the pan fried samples 932,23±114,82 mg catechin /kg potato, 331.00±23.42 µg Trolox/g potato, 81.75±7.46%, 1830.60±961.66 µg Trolox/g potato, 6115.00±2164.91 µg Trolox/g potato respectively. Fresh and deep fried potatoes have the highest L* values (75.68±0.69, 72.33±3.12 respectively) and pan fried samples has the lowest L* values (64.31±10.16). The lowest a* values observed at boiled samples (- 3.92±1.59) and the highest was the pan fried samples (1.31±4.98). There was no significant (p>0.05) differences about texture profile parameters between the 5 different cultivars of potato. Texture profile analysis results of cultivars were, Hardness (1633.59- 2065.92), Adhesiveness (-81.42-54.74), Springiness (1.83-4.06), Cohesiveness (0.68-0.80), Gumminess (995.17-1188.32), Chewiness (1410.36-2173.34), and Resilience (0.68-0.83). Conclusions. TPC and antioxidant activities of pan fried samples are significantly higher from other cooking methods. The results may also help consumers for choosing the cooking method for health promoting compounds to human use. There is a need for further researches about the bio availability of nutrients from different parts of potatoes and new cultivars.
- Subjects
TURKEY; POTATOES; FRENCH fries; CULTIVARS; CORN oil; DEEP frying; IRON ions; SKILLETS
- Publication
Ukrainian Journal of Food Science, 2021, Vol 9, Issue 1, p61
- ISSN
2310-1008
- Publication type
Article
- DOI
10.24263/2310-1008-2021-9-1-7