Zinc enrichment of whole potato tuber by vacuum impregnation

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• 作者：Erihemu ; Kazunori Hironaka ; Hiroshi Koaze…
• 关键词：Whole potatoes ; Vacuum impregnation ; Zinc enrichment ; Steam ; cooking ; Storage
• 刊名：Journal of Food Science and Technology
• 出版年：2015
• 出版时间：April 2015
• 年：2015
• 卷：52
• 期：4
• 页码：2352-2358
• 全文大小：421 KB
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• 刊物类别：Chemistry and Materials Science
• 刊物主题：Chemistry
  Nutrition
  Food Science
  Chemistry
  
• 出版者：Springer India
• ISSN：0975-8402

文摘

Zinc is a nutritionally essential truce element, and thus zinc deficiency (ZD) severely affects human health. More than 25% of the world’s population is at risk of ZD. This study was initiated to examine the use of the vacuum impregnation (VI) technique for enriching zinc content of whole potatoes; the effect of vacuum time, restoration time, steam-cooking and storage at 4 °C on the zinc content of VI whole potatoes was evaluated. Whole potato tubers were immersed in a 9?g/100?g zinc (zinc gluconate) solution. Vacuum pressure of 1,000?Pa was applied for 0-20?min, and atmospheric pressure restoration for 0-?h. Experimental results showed that the zinc content of VI potatoes increased with vacuum and restoration time. Moreover, VI-cooked unpeeled or peeled potatoes had 63-4 times and 47-5 times higher zinc contents than un-VI-cooked unpeeled or peeled potatoes, respectively. The world daily potato consumption (86?g) of the VI-cooked unpeeled and peeled potatoes provided adult men with 130-48% and 100-35% of the recommended daily allowance (RDA) of zinc, respectively. Also, the daily potato consumption of the unpeeled and peeled potatoes supplied adult women with 178-03% and 137-85% of the RDA level, respectively. In addition, the VI potatoes had 40 times higher zinc contents through 30?days of storage at 4 °C, compared with un-VI-treated potatoes. This study indicated that VI treatment of whole potatoes was useful for enriching the zinc content.