Author : Taryn Bailey
Publisher :
ISBN 13 :
Total Pages : 0 pages
Book Rating : 4.:/5 (135 download)
Book Synopsis Impact of Cooking Method on the Protein Quality of Russet Potatoes by : Taryn Bailey
Download or read book Impact of Cooking Method on the Protein Quality of Russet Potatoes written by Taryn Bailey and published by . This book was released on 2021 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Prior research has found that even though the amount of protein within potatoes is low (average of 2% w/w), due to the high consumption of potatoes in North America, it is estimated that they provide 2-4% of daily protein intake. Thus, potatoes are an important contributor for protein in diets. However, research is limited on the impact of cooking method on the quality of the protein in Russet potatoes, a major potato varietal. The current study was designed to address this knowledge gap. Russet potatoes were secured and subjected to the following cooking conditions (3 replicates per condition): raw, boiled, baked, microwaved and fried (3, 6 and 9 minutes). Following cooking, samples were analyzed for crude protein (CP) and total amino acids (AA; 3 hydrolysis conditions) by AOAC methods, in vitro protein digestibility (%IVPD) by pH-stat analysis, and in vivo protein digestibility by AOAC methods determining true fecal protein digestibility (TPD). In vitro protein digestibility-corrected amino acid score (PDCAAS) values were determined as the product of AAS and %IVPD. For %CP, on an as-consumed basis, with the exception of boiled, all cooking methods yielded higher (p