Protein, iron, zinc and calcium concentrations of potatoes following traditional processing as “chuño”
Samples from unprocessed and processed cooked tubers of the nine most abundant potato cultivars used to prepare the traditional freeze-dried food product, “chuño” in the central highlands of Peru were prepared and analyzed for their protein and mineral concentrations. The protein, iron, zinc and cal...
| Autores principales: | , , , |
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| Formato: | Journal Article |
| Lenguaje: | Inglés |
| Publicado: |
Elsevier
2009
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| Materias: | |
| Acceso en línea: | https://hdl.handle.net/10568/80034 |
| _version_ | 1855542744757305344 |
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| author | Burgos, G. Haan, Stef de Salas, E. Bonierbale, Merideth W. |
| author_browse | Bonierbale, Merideth W. Burgos, G. Haan, Stef de Salas, E. |
| author_facet | Burgos, G. Haan, Stef de Salas, E. Bonierbale, Merideth W. |
| author_sort | Burgos, G. |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| description | Samples from unprocessed and processed cooked tubers of the nine most abundant potato cultivars used to prepare the traditional freeze-dried food product, “chuño” in the central highlands of Peru were prepared and analyzed for their protein and mineral concentrations. The protein, iron, zinc and calcium concentration of cooked chuño of the nine cultivars evaluated ranged from 0.49 to 1.15 g, from 0.29 to 0.65 mg, from 0.04 to 0.14 mg and from 18.9 to 31.0 mg per 100 g on a fresh weight basis, respectively. Potatoes processed as chuño have a lower concentration of protein and zinc than unprocessed tubers, and a higher content of calcium, while iron concentration may be expected not to be subjected to changes. Water used in preparing the chuño is suggested to be the cause for an increased calcium concentration in the final product, as the water used had higher calcium content before (1.35 mequiv./l) than after (0.84 mequiv./l) use in the preparation. Thus, water seems to be source of the increased calcium concentration. |
| format | Journal Article |
| id | CGSpace80034 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 2009 |
| publishDateRange | 2009 |
| publishDateSort | 2009 |
| publisher | Elsevier |
| publisherStr | Elsevier |
| record_format | dspace |
| spelling | CGSpace800342023-12-08T19:36:04Z Protein, iron, zinc and calcium concentrations of potatoes following traditional processing as “chuño” Burgos, G. Haan, Stef de Salas, E. Bonierbale, Merideth W. potatoes varieties proteins iron zinc calcium mineral content freeze drying composition Samples from unprocessed and processed cooked tubers of the nine most abundant potato cultivars used to prepare the traditional freeze-dried food product, “chuño” in the central highlands of Peru were prepared and analyzed for their protein and mineral concentrations. The protein, iron, zinc and calcium concentration of cooked chuño of the nine cultivars evaluated ranged from 0.49 to 1.15 g, from 0.29 to 0.65 mg, from 0.04 to 0.14 mg and from 18.9 to 31.0 mg per 100 g on a fresh weight basis, respectively. Potatoes processed as chuño have a lower concentration of protein and zinc than unprocessed tubers, and a higher content of calcium, while iron concentration may be expected not to be subjected to changes. Water used in preparing the chuño is suggested to be the cause for an increased calcium concentration in the final product, as the water used had higher calcium content before (1.35 mequiv./l) than after (0.84 mequiv./l) use in the preparation. Thus, water seems to be source of the increased calcium concentration. 2009-09 2017-03-01T15:14:59Z 2017-03-01T15:14:59Z Journal Article https://hdl.handle.net/10568/80034 en Limited Access Elsevier Burgos, G.; Haan, S. de; Salas, E.; Bonierbale, M. 2009. Protein, iron, zinc and calcium concentrations of potatoes following traditional processing as “chuño”. Journal of Food Composition and Analysis. (USA). ISSN 0889-1575. 22(6):617-619. |
| spellingShingle | potatoes varieties proteins iron zinc calcium mineral content freeze drying composition Burgos, G. Haan, Stef de Salas, E. Bonierbale, Merideth W. Protein, iron, zinc and calcium concentrations of potatoes following traditional processing as “chuño” |
| title | Protein, iron, zinc and calcium concentrations of potatoes following traditional processing as “chuño” |
| title_full | Protein, iron, zinc and calcium concentrations of potatoes following traditional processing as “chuño” |
| title_fullStr | Protein, iron, zinc and calcium concentrations of potatoes following traditional processing as “chuño” |
| title_full_unstemmed | Protein, iron, zinc and calcium concentrations of potatoes following traditional processing as “chuño” |
| title_short | Protein, iron, zinc and calcium concentrations of potatoes following traditional processing as “chuño” |
| title_sort | protein iron zinc and calcium concentrations of potatoes following traditional processing as chuno |
| topic | potatoes varieties proteins iron zinc calcium mineral content freeze drying composition |
| url | https://hdl.handle.net/10568/80034 |
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