Resumo

LANDETA, María Cristina de; PIGHIN, Andrés Fabián  e  GOMEZ, Gustavo Adolfo. Minerals content in raw potatoes, industrially processed and cooked by different methods. Diaeta [online]. 2017, vol.35, n.159, pp.17-24. ISSN 1852-7337.

The potato (Solanum tuberosum L.) is a basic food for mankind because it has wide versatility for food preparation and low cost. Its consumption in Argentina is close to 60 kg / capita / year and the main agronomic variety destined to retail market is the Spunta one, not for industrial processing of frozen pre-fried cane potatoes as well as dehydrated ones to prepare mashed potatoes in which varieties with higher dry content is used. In order to obtain updated data upon mineral composition of potatoes produced and consumed in Argentina, the content of Na, K, Ca, P, Mg, Zn, Fe and moisture in potatoes was determined with and without industrial processing before and after going through the most common cooking procedures in our country. The boil of the potatoes produced water uptake and loss of minerals by solubilization in the cooking water, except for sodium that increased because the concentration in the cooking water proved to be much higher than that of the potatoes. Both the microwave and steam cooking caused a slight decrease in the water content, while the minerals did not present significant differences with respect to the raw potatoes (dry basis). During the oil cooking of potato canes and frozen pre-fried potatoes there was a significant loss of water and oil was incorporated. Even like this, the minerals content did not show significant variations with respect to uncooked products (dry basis). From the nutritional point of view, the contributions of K and Mg are highlighted, and all products analyzed are very low in sodium, with contents below 40 mg / serving. It may be considered that the consumption preference includes the addition of salt during or after cooking.

Palavras-chave : Mineral composition of potatoes; Cooking methods; Atomic absorption.

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