摘要：In this study, the effect of keeping in water and blanching on the Calcium, Magnesium, Sodium and Potassium contents of potatoes sliced in various sizes has been investigated. The amount of Ca, Mg, Na and K are determined as 10.8, 32.0, 5.0 and 412 mg/100 g respectively, in pealed potatoes. No significant mineral loss was found in doubled or quartered potatoes, however by cutting for French try loss of 6.25% mg and 6.07% K has been observed. The loss of mineral matter increases with the decrease in the sizes of the slices left in the tap water. Blanching in tap water with 2.0% NaCl had increased Ca and Na and decreased Mg and K contents related to temperature, size of slices and time. However there was decrease, except Na, in deionized water. The changes in the mineral matter content of potatoes in observed in the first 10 to 15 minutes, unlike to other vegetables, this change either slows down or stops.
