COMPOSITION OF SULFITED POTATOES - COMPARISION WITH FRESH AND FROZEN POTATOES

Authors
CHALOM S ELREZZI E PENA P ASTIARSARAN I BELLO J
Citation
S. Chalom et al., COMPOSITION OF SULFITED POTATOES - COMPARISION WITH FRESH AND FROZEN POTATOES, Plant foods for human nutrition, 47(2), 1995, pp. 133-138
Citations number
NO
Categorie Soggetti
Food Science & Tenology","Plant Sciences","Chemistry Applied
Journal title
Plant foods for human nutrition
ISSN journal
09219668 → ACNP
Volume
47
Issue
2
Year of publication
1995
Pages
133 - 138
Database
ISI
SICI code
0921-9668(1995)47:2<133:COSP-C>2.0.ZU;2-#
Abstract
The content in moisture, fat, protein, carbohydrate, fibre and vitamin C was analyzed in three commercial types of potatoes: sulfited (treat ed with E223), frozen potatoes (pre-fried) and fresh potatoes (not pro cessed). The composition of sulfited potatoes does not usually appear in food composition tables. Our results showed significant differences in the content of carbohydrates and fibre between sulfited and fresh potatoes. The content of vitamin C in sulfited potatoes, which is simi lar to that of frozen potatoes, was shown to be approximately half of that found in fresh potatoes.