Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Food Composition of Raw and Boiled Potatoes

생감자와 삶은 감자의 식품성분 비교

  • 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))
  • 김영섭 (농촌진흥청 국립농업과학원 농식품자원부 기능성식품과) ;
  • 김소민 (농촌진흥청 국립농업과학원 농식품자원부 기능성식품과) ;
  • 김세나 (농촌진흥청 국립농업과학원 농식품자원부 기능성식품과) ;
  • 김행란 (농촌진흥청 국립농업과학원 농식품자원부 기능성식품과) ;
  • 김상천 (농업기술실용화재단 분석검정본부) ;
  • 황진봉 (한국식품연구원 식품분석센터) ;
  • 최용민 (농촌진흥청 국립농업과학원 농식품자원부 기능성식품과)
  • Received : 2016.06.23
  • Accepted : 2016.07.25
  • Published : 2016.08.31
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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

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