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KMID : 1011620160320040517
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Korean Journal of Food and Cookey Science
2016 Volume.32 No. 4 p.517 ~ p.523
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Food Composition of Raw and Boiled Potatoes
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Jin Yong-Xie
Kim So-Min
Kim Se-Na
Kim Haeng-Ran
Kim Sang-Chion
Hwang Jin-Bong
Choi Young-Min
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Abstract
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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/100g and 14.12 mg/100 g, respectively. In case of raw potato, the calcium, iron and magnesium contents of Dejima potato were 51.52mg/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.
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KEYWORD
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potato cultivar, boiling, food composition, mineral
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