Journal of Food Science & Nutrition Category: Agriculture Type: Research Article
Nutritional Benefits and Acceptability of Roasted Colored Potatoes among School-Aged Children
- Vidyasagar Sathuvalli1*, Angela M Treadwell2, Diganta Kalita3, Sastry Jayanty3, Lauren N Tobey4
- 1 Hermiston Agricultural Research And Extension Center, Oregon State University, Hermiston, United States
- 2 Hermiston Agricultural Research And Extension Center, Umatilla County Extension, Oregon State University, Hermiston,, United States
- 3 San Luis Valley Research Center, Colorado State University, Colorado, United States
- 4 Extension Family And Community Health, Oregon State University, Corvallis, United States
*Corresponding Author:Vidyasagar Sathuvalli
Hermiston Agricultural Research And Extension Center, Oregon State University, Hermiston, United States
Received Date: Mar 27, 2018 Accepted Date: Apr 20, 2018 Published Date: Apr 30, 2018
Childhood obesity is considered a global epidemic. Increased consumption of fruit and vegetables can decrease health risks associated with obesity. Despite numerous health benefits associated with vegetable consumption, US children fall short of the intake levels recommended by USDA. As the most commonly eaten vegetable in the US, the potato has the potential to address this issue. In this study, we provided roasted colored (red skin-red flesh, yellow skin-yellow flesh and purple skin-purple flesh) potatoes to school children to evaluate acceptance as a vegetable source. In general, the colored potatoes were well accepted by the children surveyed. Nutritional analyses associated with these colored potatoes found that they are rich in total phenolics, antioxidants and vitamin C content. Given the favorable acceptance of colored flesh potatoes, they represent a unique opportunity to increase intake of colorful, health promoting vegetables in children.
MATERIALS AND METHODS
MW(molecular weight)=449.2g/mol for cyanidin-3-glucoside (C3G);
l=Path length in cm,
ε=26,900 molar extinction coefficient in L × mol-1 × cm-1cor C3G and
1000=Factor for conversion gram g to mg.
The total anthocyanins were reported as µg/g dry weight potato tubers.
DPPH radical-scavenging activity (%)=[(Acontrol-Asample/Acontrol)] × 100
Where: A is absorbance at 515 nm.
All experiments were carried out in triplicate and statistical analyses were performed by one-way Analysis of Variance (ANOVA) at a p≤0.05 significance level. The results were expressed as the mean±standard deviation. Significant differences are denoted by different letters, same or shared letters indicate no significant difference.
RESULTS AND DISCUSSION
|Purple Pelisse||%||Yukon Gold||%||AmaRosa||%|
|Don’t like yet||132||17%||78||10%||65||15%|
The Scientific Report of the 2015 Dietary Guidelines Advisory Committee asserts fruit and vegetable intake as the only dietary characteristic consistently associated with positive health outcomes in all conclusion statements of the studies reviewed. Thus, ensuring adequate fruit and vegetable intake by children is critical. Colored-flesh potatoes represent a unique opportunity to increase intake of health-promoting vegetables in children, particularly when prepared so as to minimize added fats and sodium. White potatoes are the most commonly consumed vegetable in the United States [2,3]; colored-flesh potatoes are likely to be well accepted by children for the characteristics they share with white potatoes, while offering higher levels of health beneficial phytochemical and antioxidants. Results of this study bolster evidence for the health-benefitting antioxidant properties of colored-flesh potatoes. This is important given that the potato is often not counted as a vegetable in published studies related to health . School cafeterias feed millions of children each day, directly impacting their diets. Our study concludes that there is a high level of acceptance of colored-flesh potatoes among school-aged children. Providing these antioxidant-rich vegetables as a component of school lunches could contribute to establishment of healthful dietary intake patterns.
We thank Alissa Daltoso, Betsy Heath, Keenan Beil, Moises Aguilar, Rikkilynn Larsen, Ryan Graebner and Tianxio Li for their help with the taste study. This study is supported by funds from Oregon Potato Commission and Colorado State Potato Commission. Oregon SNAP-Ed funding supported the cafeteria tastings, but no SNAP-Ed funds were used for publication costs.
VS, AT and SJ conceived the study. AT, VS and LT performed the taste study. DK and SJ performed nutritional analysis. VS provided all the potatoes used in the study. All the authors wrote and critically reviewed and approved the manuscript.
CONFLICTS OF INTEREST
The authors declare no conflict of interest. The research protocol followed funder guidelines, but the funding sponsors were not involved in the collection, analyses, or interpretation of data, in the writing of the manuscript, and in the decision to publish the results.
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Citation:Sathuvalli V, Treadwell AM, Kalita D, Jayanty S, Tobey LN (2018) Nutritional Benefits and Acceptability of Roasted Colored Potatoes Among School-Aged Children. J Food Sci Nut 4: 030.
Copyright: © 2018 Vidyasagar Sathuvalli, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.