The Indian Journal of Nutrition and Dietetics

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Functional Properties, Mineralization and Nutritional Partitioning of Potato Starches


Affiliations
1 Department of Biochemistry, Institute of Advance Sciences and Technology, National Institute of Medical Sciences, Rajasthan, Jaipur-302004, India
2 Department of Biochemistry, J.C. Bose Institute of Sciences, Bundel Khand University, Jhansi-284128, India
3 SDS Apollo Hospital, G.T. Road, Ludhiana-141003, India
     

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Potato is a nutritious food and nutritional components in potato tubers ore well documented. India is amongst the five major potato producing countries in the world. It produces more food per unit area than cereals and that too in a short time. The value added products from potato processing includes potato starch, frozen french fries, potato chips, canned potato cubes, mashed potato products, bhujia, cattle feed, potato vodhka, potato milk mixture, potato flour, potato omelette and cakes.
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  • Functional Properties, Mineralization and Nutritional Partitioning of Potato Starches

Abstract Views: 307  |  PDF Views: 0

Authors

D. R. Sood
Department of Biochemistry, Institute of Advance Sciences and Technology, National Institute of Medical Sciences, Rajasthan, Jaipur-302004, India
Shahina Kalim
Department of Biochemistry, J.C. Bose Institute of Sciences, Bundel Khand University, Jhansi-284128, India
Rajat Sood
SDS Apollo Hospital, G.T. Road, Ludhiana-141003, India

Abstract


Potato is a nutritious food and nutritional components in potato tubers ore well documented. India is amongst the five major potato producing countries in the world. It produces more food per unit area than cereals and that too in a short time. The value added products from potato processing includes potato starch, frozen french fries, potato chips, canned potato cubes, mashed potato products, bhujia, cattle feed, potato vodhka, potato milk mixture, potato flour, potato omelette and cakes.