Potato Production, Usage, and Nutrition-A Review

Potato is an economically important staple crop prevailing all across the world with successful large-scale production, consumption, and affordability with easy availability in the open market. Potatoes provide basic nutrients such as-carbohydrates, dietary fiber (skin), several vitamins, and minera...

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Vydané v:	Critical reviews in food science and nutrition Ročník 56; číslo 5; s. 711 - 721
Hlavní autori:	Zaheer, Khalid, Akhtar, M. Humayoun
Médium:	Journal Article
Jazyk:	English
Vydavateľské údaje:	United States Taylor & Francis 03.04.2016 Taylor & Francis Ltd
Predmet:	acrylamide Acrylamide - analysis acrylamides acute course affordability allergic reaction antioxidant antioxidant activity Antioxidants beta Carotene - analysis beta-carotene Carbohydrates carcinogens Cardiovascular diseases children Cooking Crops, Agricultural - chemistry Diet Dietary Carbohydrates - analysis Dietary fiber Dietary Fiber - analysis Dietary minerals diseases Economic importance Food allergies food intake heart diseases heat High temperature Hot Temperature Hypertension iron Magnesium markets Minerals neoplasms nutrient Nutrients Nutrition Nutritive Value Phytochemicals Phytochemicals - analysis phytopharmaceuticals polyphenols Polyphenols - analysis potassium Potato potato products Potatoes Processed foods processing technology Solanum tuberosum - chemistry temperature Trace Elements - analysis Vegetables Vitamins Vitamins - analysis Potato allergic reaction antioxidant acrylamide nutrient potato products diseases phytochemicals
ISSN:	1040-8398, 1549-7852, 1549-7852
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Popis
Shrnutí:	Potato is an economically important staple crop prevailing all across the world with successful large-scale production, consumption, and affordability with easy availability in the open market. Potatoes provide basic nutrients such as-carbohydrates, dietary fiber (skin), several vitamins, and minerals (e.g., potassium, magnesium, iron). On occasion exposures to raw and cooked potatoes impart allergic reactions. Dietary intake of potatoes, especially colored potatoes, play an important role in the production of antioxidant defense system by providing essential nutrient antioxidants, such as vitamins, β-carotene, polyphenols, and minerals. This may help lower the incidence of wide range of chronic and acute disease processes (like hypertension, heart diseases, cancer, neurodegenerative, and other diseases). However, retention of nutrients in potatoes is affected by various cooking and processing methods. Cooking at elevated temperature also produces acrylamide-a suspected carcinogen. Independent and/or collaborative studies have been conducted and reported on the various pathways leading to the formation of acrylamide in heat processed foods. This article reviews the latest research on potato production, consumption, nature of phytochemicals and their health benefits, and allergic reactions to children. Also included is the discovery of acrylamide in processed starch-rich foods including potatoes, mechanism of formation, detection methodologies, and mitigation steps to reduce acrylamide content in food.
Bibliografia:	ObjectType-Article-1 SourceType-Scholarly Journals-1 ObjectType-Feature-2 content type line 14 ObjectType-Review-3 content type line 23
ISSN:	1040-8398 1549-7852 1549-7852
DOI:	10.1080/10408398.2012.724479