Iron enrichment of whole potato tuber by vacuum impregnation

Abstract

The effect of vacuum time, restoration time, steam-cooking and storage at 4 °C on the iron content of vacuum-impregnated (VI) whole potato was evaluated. Whole potato tubers were immersed in a 0.4 g/100 g iron (ferric pyrophosphate) solution. Vacuum pressure of 1000 Pa was applied for 0–120 min, and atmospheric pressure restoration for 0–4 h. The result indicated that the iron content of VI potatoes increased with vacuum and restoration time; 1 h vacuum-treatment potatoes provided 6.4 times higher iron content compared to raw potatoes, and 3 h restoration time supplied 6.4 times higher iron content (>4.1 mg/100 g fr.wt.) compared to raw potatoes. Moreover, VI-cooked unpeeled or peeled potatoes had 6 times higher iron content than un-VI-cooked unpeeled or peeled potatoes. European daily potato consumption (260 g) of the VI-cooked unpeeled and peeled potatoes provided adult men with 93–104% and 67–90% of the recommended daily allowance (RDA) of iron, respectively. Also, the daily potato consumption of the unpeeled and peeled potatoes could supply adult women with 43–48% and 31–41% of the RDA, respectively. This study indicated that VI treatment of whole potato was useful for enriching the iron content.