COMPOSITION OF SULFITED POTATOES - COMPARISION WITH FRESH AND FROZEN POTATOES

被引：5

作者：

CHALOM, S ^{[1
]}

ELREZZI, E ^{[1
]}

PENA, P ^{[1
]}

ASTIARSARAN, I ^{[1
]}

BELLO, J ^{[1
]}

机构：

[1] UNIV NAVARRA,FAC PHARM,DEPT FOOD SCI & TECNOL,E-31080 PAMPLONA,SPAIN

来源：

PLANT FOODS FOR HUMAN NUTRITION | 1995年 / 47卷 / 02期

关键词：

FOOD COMPOSITION; FRESH POTATOES; FROZEN POTATOES; SULFITED;

D O I：

10.1007/BF01089262

中图分类号：

Q94 [植物学];

学科分类号：

071001 ;

摘要：

The content in moisture, fat, protein, carbohydrate, fibre and vitamin C was analyzed in three commercial types of potatoes: sulfited (treated with E223), frozen potatoes (pre-fried) and fresh potatoes (not processed). The composition of sulfited potatoes does not usually appear in food composition tables. Our results showed significant differences in the content of carbohydrates and fibre between sulfited and fresh potatoes. The content of vitamin C in sulfited potatoes, which is similar to that of frozen potatoes, was shown to be approximately half of that found in fresh potatoes.

引用

页码：133 / 138

页数：6

共 20 条

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