However, for zinc (10.62-27.58 ppm), iron (30.49-56.29 ppm), and tuber dry matter content (14-26%), only small variations were found. The anthocyanin, carotenoids, and total phenolic contents of indigenous cultivars and nutrient-rich advanced clones were gener...
Nutritional Value of Potatoes Navarre, D. A., Goyer, A., & Shakya, R. (2009). Nutritional value of potatoes: vitamin, phytonutrient, and mineral content. Advances in potato chemistry and technology, 395-424.Navarre DA, Goyer A, Shakya R. Nutritional value... DA Navarre,A Goyer,R Sha...
The content of KYNA in potato tubers declined during long-term storage. The content of KYNA in French fries varied from 0.100 to 0.646 μg/g dry weight. KYNA content in potato crisps was 0.478 and 0.576 μg/g dry weight. Hence, all in all, we concluded that the amount of KYNA ...
The polar fraction also contained more advanced products of polymerisation such as trimers and oligomers. The composition and the content of products of thermal degradation of oil depended on the type of oil used for frying rather than the type of fried potato product. Most of the products ...
Nutritional content of milks varies, with some offering more fiber, fat, protein sugar, and calories than others. For example, unsweetened almond (杏仁) milk is a low-calorie choice, but low-fat cow’s milk offers the most protein. Cow’s milk, for example, contains lots of calcium and...
The highest content of insoluble dietary fibre was determined for Raja, and its soluble fraction for Saturna. The amounts of insoluble fibre were three times as much as the content of soluble fibre in the analysed potato cultivars. The highest total polyphenol content was measured for Saturna,...
Despite the presence of different accessions of the crop, little is known about the nutritional and anti-nutritional content. The purpose of this study was to evaluate the nutritional and anti-nutritional content of anchote accessions grown in the East Arsi Zone of Ethiopia. Tubers from 20 ...
This is due to high oil consumption being implicated to increase the risk of chronic cardiovascular diseases and acrylamide being a probable human carcinogen. Although the nutrient content of processed potatoes usually changes with the processing method employed, it also changes with genotype, as ...
In order to reduce potential side effects of high dosages of LCPUFAs in the nutritional compositions, the content of LCPUFAs preferably does not exceed 3% by weight of the total fat content, including below 2% by weight of the total fat content, and including below 1% by weight of the ...
The composition and the content of products of thermal degradation of oil depended on the type of oil used for frying rather than the type of fried potato product. Most of the products prepared with palm oil contained less dimers, trimers, and oligomers of TAG than the sunflower oil ...