STUDIES ON QUALITY ATTRIBUTES AND MACRO AND MICRO NUTRIENTS IN FOOD AS AFFECTED BY PROCESSING

Abstract

Two kinds of vegetables were used in these studies. Potato (Solanum tubersum L.) varieties Cardinal and Diamont and Green peas (Pisum sativum L.) variety Weaver Top. 1. General characteristics ofpotato varieties: A. Physical properties and chemical composition offresh potato: Two potato varieties (Cardinal and Diamont) were taken from the processing line from "International Food Industries, Golden Frites" at EI-Obour City, Cairo, Egypt. Different physical properties and chemical constituents of both cultivars Cardinal and Diamont were determined, the results obtained were as follows: I. The Cardinal shape was large, occasionally, slightly tapering, while, the other cultivar shape was medium to large, occasionally, slightly tapering. Average weight of (15) tubers reached 334.48 g for Cardinal, while, it was 297 .69 g for Diamont. Peel percent were 3• 4% for Cardinal and 3-5% for Diamont. Flesh color was pall yellow for both cultivars. Cardinal content 2-5 shallow eyes, whereas, Diamont had 3-7 shallow eyes. The specific gravity were 1.095 and 1.090 gm/cm' for Cardinal and Diamont varieties, respectively. 2. Dry matter was 22.59% for Cardinal and 21.65% for Diamont, while, starch contents were 17.45 and 16.49% in Cardinal and Diamont, respectively. Meagre sugar contents was found to be, 0.934, 2.359 and 3.293 and I. 778, 2.965 and 4. 743% for reducing, non-reducing and total sugars (on DWB) in Cardinal and Diamont varieties, respectively. 3. In addition, ether extract, ash, crude fiber, crude protein, titratable acidity and. ascorbic acid contents in Cardinal exceeded that in Diamont variety.