Study the Effect of Different Processing Methods on Nitrate and Nitrite Content in Potato

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

ROUFEGARI NEJAD LEILA; Ali asl Khiabani Arezou; Seyyedi Mansoor Sepidar

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: INNOVATION IN FOOD SCIENCE AND TECHNOLOGY Year:2021 | Volume:13 | Issue:2 Page(s): 15-25

Download Full-Text

Persian Verion

View:

Download:

Cites:

Information Journal Paper

Title

Study the Effect of Different Processing Methods on Nitrate and Nitrite Content in Potato

Author(s)

ROUFEGARI NEJAD LEILA | Ali asl Khiabani Arezou | Seyyedi Mansoor Sepidar | Issue Writer Certificate

Keywords

Processing Methods

Potato

Nitrite

Nitrate

Ultrasound

Abstract

The aim of this study was to evaluate and compare the different Processing Methods on the amount of Nitrate and Nitrite in Potato. For this purpose, a variety of Processing Methods including blanching, boiling, steaming, boiling incorporated with Ultrasound, microwave and frying were performed on Potatoes, and the Nitrate and Nitrite levels was measured. The results showed that Nitrate and Nitrate levels were significantly reduced in all Processing Methods compared to the control sample (raw sample) (P<0. 05). The highest Nitrite and Nitrate levels were observed in the control sample. Blanched, microwaved, steamed, boiled, ultrasonically boiled samples had the lowest Nitrite and Nitrate levels, respectively, since reducing 85% Nitrite by frying and 57% Nitrate by boiling plus Ultrasound was obtained. Also, the differences observed in the method of boiling and its combination with Ultrasound was not significant on Nitrite and Nitrate contents (P>0. 05). Overall according to the results, it seems that the boiling method without any combined or alternative process is an effective way to reduce considerably the amount of these harmful substances in vegetables such as Potatoes.

Cites

No record.

References

No record.

Cite

APA: Copy

ROUFEGARI NEJAD, LEILA, Ali asl Khiabani, Arezou, & Seyyedi Mansoor, Sepidar. (2021). Study the Effect of Different Processing Methods on Nitrate and Nitrite Content in Potato. INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY), 13(2 ), 15-25. SID. https://sid.ir/paper/1067356/en

Vancouver: Copy

ROUFEGARI NEJAD LEILA, Ali asl Khiabani Arezou, Seyyedi Mansoor Sepidar. Study the Effect of Different Processing Methods on Nitrate and Nitrite Content in Potato. INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY)[Internet]. 2021;13(2 ):15-25. Available from: https://sid.ir/paper/1067356/en

IEEE: Copy

LEILA ROUFEGARI NEJAD, Arezou Ali asl Khiabani, and Sepidar Seyyedi Mansoor, “Study the Effect of Different Processing Methods on Nitrate and Nitrite Content in Potato,” INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY), vol. 13, no. 2 , pp. 15–25, 2021, [Online]. Available: https://sid.ir/paper/1067356/en

Related Journal Papers

No record.

Related Seminar Papers

No record.

Related Plans

No record.

Recommended Workshops