Effect of Culinary Processes on the Content of Nitrates and Nitrites in Potatoe


	Pakistan Journal of Nutrition
	Year: 2004 \| Volume: 3 \| Issue: 6 \| Page No.: 357-361 DOI: 10.3923/pjn.2004.357.361

Effect of Culinary Processes on the Content of Nitrates and Nitrites in Potatoe

Waclaw Mozolewski and Stefan Smoczynski

Abstract: The effect of potato culinary processing on the changes in the content of nitrates and nitrites was determined. The experimental material were potato tubers of Ibis, Mila and Muza varieties with elevated nitrate (175.4 - 250.7 mg NO₃ • kg^-1) and nitrite (1.7 - 4.3 mg NO₂ • kg^-1) content. The losses of nitrites occurring after the preliminary processing (washing, manual peeling and rinsing) were greater than nitrates and ranged from 25 to 75% and from 18 to 40%, respectively. Differences in the losses of these compounds were variety-dependent. During thermal processing of potato tubers with different methods, the losses of these compounds varied and were significantly greater for nitrites (61-98%) than for nitrates (16-62%). The greatest decrease in the content of nitrates was found for deep fried potatoes and for boiling in water. The losses of nitrates are significantly higher in peeled potato tubers subjected to thermal processing with direct contact of the product with water (p=0.05) than in steam or oil.

[Fulltext PDF] [View Citation] [Report Citation]

RELATED ARTICLES:

•	Influence of Freezing on Some Phytotoxins and Micronutrients in the Leaves of Telfairia occidentalis (Fluted Pumpkin)

•	Effect of Processing Methods on Some Micronutrients, Antinutrients and Toxic Substances in Hibiscus Sabdariffa

•	Effect of Nitrogen Fertilizer on the Levels of Some Nutrients, Anti-nutrients and Toxic Substances in Hibiscus sabdariffa

•	The Effect of Ultraviolet and Heat Treatments on Microbial Stability, Antioxidant Activity and Sensory Properties of Ready-to-serve Tropical Almond Drink

How to cite this article:

Waclaw Mozolewski and Stefan Smoczynski , 2004. Effect of Culinary Processes on the Content of Nitrates and Nitrites in Potatoe . Pakistan Journal of Nutrition, 3: 357-361.

DOI: 10.3923/pjn.2004.357.361

URL: https://scialert.net/abstract/?doi=pjn.2004.357.361

COMMENT ON THIS PAPER

	Full Name:
	E-mail:
	Comments:

Navigation


		Online First
		Current Issue
		Previous Issues
		Editorial Board
		Submit a Manuscript
		Guide to Authors
		Subscribe to E-alerts

Indexed In


		ASCI-Database
		Cambridge Scientific Abstract
		Chemical Abstract Services
		SCIMAGO
		SCOPUS