A Quantitative Analysis of Potassium Loss in Potatoes as a Result of Different Processing Methods

Autor: A. Allen, J. Anderson, Noreen B. Schvaneveldt, Deloy G. Hendricks, P. Schroth
Rok vydání: 1997
Předmět:
Zdroj: Journal of the American Dietetic Association. 97:A81
ISSN: 0002-8223
DOI: 10.1016/s0002-8223(97)00604-4
Popis: LEARNING OUTCOME: To list optimal household methods for reducing potassium content of potatoes for dialysis patients. In an effort to increase variety, flexibility and compliance to the nutritional protocols for dialysis patients, this study investigated ways to optimize leaching of potassium from fresh potatoes. Potatoes were processed in a variety of methods including size of slices, duration of soaking, temperature of soaking, agitation while soaking, volume of water, addition of leaching agents, and cooking methods. Agitation, temperature of soaking water and addition of leaching agents did not significantly increase the amount of potassium that was leached out. Maximal loss of potassium was achieved when 4mm sliced potatoes were pressure cooked for 7minutes in a volume of water ten times that of the volume of the potatoes. The potassium content of raw, boiled, microwaved and pressure cooked potatoes per 100 gram serving were: 380(±54) mg, 76(±7) mg, 46(±5) mg, 29(±6) mg respectively. Raw potatoes contained 380(±54) mg of potassium per 100 gram serving. The pressure cooked potatoes contained 29(±6) mg of potassium per 100 gram serving. Sensory analysis of the products were conducted on 92 hemodialysis subjects at three dialysis centers. Overall acceptability of reduced potassium potatoes was found to be excellent.
Databáze: OpenAIRE
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