Potatoes cooking methods

Table 13.4 Effects of different cooking methods on measures of the glycemic potency of potatoes...

Sob, N. L., Brand-Miller, J. (1999). The glycaemic index of potatoes the effect of variety, cooking method and maturity. European Journal of Clinical Nutrition, 53,249-254. 

Potatoes are an important source of different dietary minerals. Potato is listed as providing 18% of the RDA of potassium, 6% of iron, phosphorus and magnesium, and 2% calcium and zinc. Retention of most minerals is high in boiled potatoes cooked with skin (True et al., 1979). Baking a potato with the skin is a good cooking method to retain minerals. 

Perla, V. Holm, D. G. Jayanty, S. S., Effects of cooking methods on polyphenols, pigments and antioxidant activity in potato tubers. Lwt-Food Science and Technology (2012) 45,161-17L... 

Ancient chuno production produced the first dehydrated potatoes, but for a modem context we need to move forward to the end of the 18th century. The first European reference (Burton, 1989) to dried potato was by Parmentier in France in 1781 in the form of biscuits made from boiled potatoes for use by sailors. He also discussed methods of drying cooked potatoes in forms to be reconstituted by the addition of boiling water. Although the first US patent for dehydrating mashed potatoes was granted to Edwards in 1845 (Eskew, 1959), it was in wartime in industrialized countries in the 20th century that dehydration was widely practiced. Dehydrated potatoes provided combatant troops with a food that was less bulky than fresh potatoes and easier... 

Collison, R., Johnson, K., Okikiolu, O. O., West, A. (1980). Subjective and objective assessments of the degree of cooking of potatoes heated by different methods. Food TechnoL, 15,1-8. 

Harada, T., Paulus, K. (1986). Analytical methods to characterize the cooking behaviour of potatoes. Lebensm.-Wiii. TechnoL, 19, 39-43. 

Thybo, A. K., Szczypihski, P. M., Karlsson, A. H., Donstrup, A., Stodkilde-Jorgensen, H. S., Andersen, H. J. (2004). Prediction of sensory texture quality attributes of cooked potatoes by NMR-imaging (MRI) of raw potatoes in combination with different image analysis methods. Journal of Eood Engineering, 61, 91-100. 

A detailed method to perform texture profile analysis (TPA) on raw and cooked potatoes has been described by Kaur et al. (2007). The raw or cooked cylindrical pieces are prepared as described... 

When there is an appreciable aqueous phase in the food product it is advisable to consider ascorbic acid or sodium ascorbate and a- or y-tocopherol in an emulsion form. The removal of traces of peroxide from food has been suggested (645) by the addition of ascorbic acid or sodium ascorbate during the cooking process. There are situations where powdered or fine crystalline ascorbic acid in a salt premix with an antioxidant such as tocopherol or BHA may be applied to oil cooked potato chips (646) as a method of maintaining freshness. 

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