Functional Properties, Mineralization and Nutritional Partitioning of Potato Starches

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Authors

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

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.

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Published

2009-11-01

How to Cite

Sood, D. R., Kalim, S., & Sood, R. (2009). Functional Properties, Mineralization and Nutritional Partitioning of Potato Starches. The Indian Journal of Nutrition and Dietetics, 46(11), 454–462. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/4807

Issue

Volume 46, Issue 11, November 2009

Section

Original Articles

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