Fresh and processed potatoes

Dao, L., Friedman, M. (1992). Chlorogenic acid content of fresh and processed potatoes determined by ultraviolet spectrophotometry. J. Agric. Food Chem., 40, 2152-2156. 

Alvarez, M. D., Morillo, M. J., Canet, W. (2000). Characterization of frying process of fresh and blanched potato strips using surface response methodology. Fur. Food Res. Techrwl, 211,326-335. 

Omosa, M. 1994. Current and potential demand for fresh and processed sweetpotato products in Nairobi and Kisumu, Kenya. International Potato Center, Nairobi, Kenya. 

Potatoes contain a small amount of lipid, comprising approximately 0.1% of the fresh weight of the tuber (Galliard, 1973). Despite the minute quantity, lipids play an important role in the stability of processed potato products, since lipid degradation can lead to off-flavors and rancidity. 

WC Willet et al. at Harvard University s School of Public Health defined the MeD as the "... abundance of plant foods such as fruit, vegetables, breads, cereals, potatoes, beans, nuts and seeds minimally processed, seasonally fresh and locally grown foods fresh fruits as daily dessert, with sweets containing concentrated sugars or honey consumed a few times per week olive oil as principal source of fat dairy products (principally cheese and yogurt) consumed daily in low to moderate amounts fish and poultry consumed in low to moderate amounts zero to four eggs consumed weekly red meat consumed in low amounts and wine consumed in low to moderate amounts, normally with meals..."... 

PROCESSING. The consumption of fresh potatoes has declined steadily since World War II, while the use of various forms of processed potatoes has risen to the point where over half the crop is processed. Over 97% of the processed products is represented by chips and shoestring potatoes, dehydrated items (mainly Instant mashed potatoes), and frozen french fries and other frozen products. 

More than half of flexible packaging is used for food. Within foods, candy, bakery products, and snack-type foods, such as potato and com chips, use well over half of flexible packaging. Cheese, processed meat, shrink wraps, condiments, dry-drink mixes, fresh meats, and fresh produce represent smaller appHcations. 

Looking back also over the historical development of quality requirements for processed foods, freezing when properly carried out is undoubtedly the most satisfactory method for the longterm preservation of vegetable produce. The low temperatures commonly prescribed for frozen foods (—18°C) can maintain initial quality and nutritional value practically unchanged, so that frozen and fresh vegetable products differ only in texture (Canet, 1989), which is however a particularly important quality attribute in potato products. 

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