Browse > Article
http://dx.doi.org/10.9724/kfcs.2016.32.4.517

Food Composition of Raw and Boiled Potatoes  

Jin, Yong-Xie (Functional Food & Nutrition Division, Department Agrofood Resources, National Institute of Agricultural Sciences, Rural Development Administration (RDA))
Kim, So-Min (Functional Food & Nutrition Division, Department Agrofood Resources, National Institute of Agricultural Sciences, Rural Development Administration (RDA))
Kim, Se-Na (Functional Food & Nutrition Division, Department Agrofood Resources, National Institute of Agricultural Sciences, Rural Development Administration (RDA))
Kim, Haeng-Ran (Functional Food & Nutrition Division, Department Agrofood Resources, National Institute of Agricultural Sciences, Rural Development Administration (RDA))
Kim, Sang-Chion (Division of Analysis & Certification, Foundation of Agriculture Technology Commercialization & Transfer)
Hwang, Jinbong (Food Analysis Center, Korea Food Research Institute)
Choi, Youngmin (Functional Food & Nutrition Division, Department Agrofood Resources, National Institute of Agricultural Sciences, Rural Development Administration (RDA))
Publication Information
Korean journal of food and cookery science / v.32, no.4, 2016 , pp. 517-523 More about this Journal
Abstract
Purpose: This study examined the food composition of four raw and boiled domestic potato cultivars: Superior, Dejima, Bora Valley and Rose. Methods: Proximate composition (moisture, protein, ash, dietary fiber and fat), minerals (calcium, phosphorus, iron, potassium, sodium and magnesium) and vitamins (thiamine, riboflavin and niacin) were analyzed in the study. Results: In this study, it was observed that the moisture contents of raw and boiled Bora Valley potato were 83.74 g/100 g and 81.57 g/100 g, respectively, which was highest among the studied cultivars. The protein content of the raw and boiled Rose potato (12.23 g/100 g and 11.02 g/100 g) was higher than that of the other cultivars. Protein contents of boiled Bora Valley and Rose potatoes were significantly lower than those of their respective raw samples. The potassium, phosphorus and sodium contents of Bora Valley potato were 2,397.69 mg/100 g, 389.13 mg/100 g and 14.12 mg/100 g, respectively. In case of raw potato, the calcium, iron and magnesium contents of Dejima potato were 51.52 mg/100 g, 3.21 mg/100 g and 137.62 mg/100 g, respectively, which were the highest values among the tested potato cultivars. Total dietary fiber content of Dejima potato was 14.78 g/100 g, which was the highest level. The dietary fiber contents of four cultivars of potatoes were lower after boiling. Thiamine content was highest in the Bora Valley potato (0.43 mg/100 g). Riboflavin contents of the Rose potato was 0.35 mg/100 g, which was higher than that of the others. Conclusion: Overall, four cultivars of raw and boiled potatoes had enhanced food composition. Therefore, these potato cultivars are expected to be highly valuable food items for the development and application of functional foods.
Keywords
potato cultivar; boiling; food composition; mineral;
Citations & Related Records
Times Cited By KSCI : 10  (Citation Analysis)
연도 인용수 순위
1 Korean Statistical Information Service (KOSIS). 2016. Available from: http://kosis.kr/statisticsList/statisticsList_01List.jsp?vwcd=MT_ZTITLE&parmTabId=M_01_01#SubCont. Accessed May 13, 2016.
2 Kwon OY, Kim HJ, Oh SH, Lee JH, Kim HC, Yoon WK, Kim HM, Park CS, Kim MR. 2006. Nutrient composition of domestic potato cultivars. J East Asian Soc Dietary Life 16(6):740-746.
3 Kwon, OY, Kim MY, Son CW, Liu XW, Kim HC, Yoon WK, Kim HM, Kim MR. 2008. Protein and amino acid composition of domestic potato cultivars. J Korean Soc Food Sci Nutr 37(1):117-123.   DOI
4 Lee JS, Park SJ, Kim JS, Choi MK, Lim HT, Kang MH. 2009. Physico-chemical characteristics of atlantic and Bora Valley potato. Korean J Food Nutr 22(1):92-96.
5 Lee YJ, Jeong JC, Yoon YH, Hong SY, Kim SJ, Jin YI, Nam JH, Kwon OK. 2012. Evaluation of quality characteristics and definition of utilization category in Korean potato (Solanum tuberosum L.) cultivars. Korean J Crop Sci 57(3):271-279.   DOI
6 Mattila P, Salo-Vaananen P, Konko K, Aro H, Jalava T. 2002. Basic composition and amino acid contents of mushrooms cultivated in Finland. J Agric Food Chem 50(22):6419-6422.   DOI
7 Ministry of Food and Drug Safety. 2012a. Korean food standards codex. Korean Food Industry Association, Seoul, Korea. pp 3-9.
8 Ministry of Food and Drug Safety. 2012b. Korean food standards codex. Korean Food Industry Association, Seoul, Korea. pp 55-63.
9 Park SJ, Kwon MS, Shin KY, Rha YA. 2014. Comparison of nutritional components and physicochemical properties of small colored potatoes and small regular potatoes. Korean J Culin Res 20(3):80-89.
10 Seol HG, Ko YJ, Kim EJ, Lee GL, Kim DG, Lee JO, Ahn KM, Ryu CH. 2012. Allergenicity change of soybean proteins by thermal treatment method. J Life Sci 22(4):524-531.   DOI
11 Soon HK, Kang ST, Jung HO, Lee JJ. 2013. Changes in physicochemical properties of Peucedanum japonicum Thunb. after blanching. Korean J Food Preserv 20(5):628-635.   DOI
12 Suter PM. 1998. Potassium and hypertension. Nutr Rev 56(5):151-153.
13 Varo P, Veijalainen K, Koivistoinen P. 1984. Effect of heat treatment on the dietary fibre contents of potato and tomato. Int J Food Sci Technol 19(4):485-492.   DOI
14 Yoo YJ. 1985. Comparison of microwave and conventional cooking methods on the nutritional composition of potatoes-(1) Changes of proximate composition, minerals and water-soluble vitamins. J Korean Soc Food Sci Nutr 14(2):171-176.
15 Choi HD, Lee HC, Kim SS, Kim YS, Lim HT, Ryu GH. 2008. Nutrient components and physicochemical properties of new domestic potato cultivars. Korean J Food Sci Technol 40(4):382-388.
16 AOAC. 2005. Official methods of analysis. 18th ed. Association of Official Analytical Chemists, Washington DC, USA. Method 985.29.
17 Cappuccio FP, MacGregor GA. 1991. Does potassium supplementation lower blood pressure? A meta-analysis of published trials. J Hypertens 9(5):465-473.   DOI
18 Cheigh CI, Lee JH, Chung MS. 2012. Effects of soft steam treatments on quality characteristics of potatoes. Korean J Food Nutr 25(1):50-56.   DOI
19 Friedman M. 1996. Nutritional value of proteins from different food sources. A review. J Agric Food Chem 44(1):6-29.   DOI
20 Jang HL, Hong JY, Kim NJ, Kim MH, Shin SR, Yoon KY. 2011. Comparison of nutrient components and physicochemical properties of general and colored potato. Korean J Hort Sci Technol 29(2):144-150.
21 Kim GP, Lee J, Ahn KG, Hwang YS, Choi Y, Chun J, Chang WS, Choung MG. 2014. Differential responses of B vitamins in black soybean seeds. Food Chem 153:101-108.   DOI
22 Kolasa KM. 1993. The potato and human nutrition. Amer J Potato Res 70(5):375-384.   DOI