1750-3841/asset/olbannerleft.gif?v=1&s=1737eb1c481f65b3c95f05b5cb78a6e4337d354c)
Composition of Raw and Cooked Potato Peel and Flesh: Amino Acid Content
Article first published online: 25 AUG 2006
DOI: 10.1111/j.1365-2621.1983.tb09234.x
1750-3841/asset/cover.gif?v=1&s=cc760d193fea5e703fa2cd19747fe758a848377f "Journal of Food Science")
Additional Information
How to Cite
TALLEY, E. A., TOMA, R. B. and ORR, P. H. (1983), Composition of Raw and Cooked Potato Peel and Flesh: Amino Acid Content. Journal of Food Science, 48: 1360–1361. doi: 10.1111/j.1365-2621.1983.tb09234.x
Publication History
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 9/8/82; revised 3/7/83; accepted 3/25/83.
- Abstract
- References
- Cited By
ABSTRACT
The nitrogen and total amino acid contents of Katahdin and Pontiac varieties of potatoes are reported for the peel and flesh, before and after cooking. With the exception of glutamic acid and 7-amino-butyric acid, all of the contents were higher in the peel. Losses of nitrogen and amino acids were minor in boiling whole potatoes but greater in oven baking in the peel or in boiling the peeled potato. Microwave cooking losses were less than in oven baking.