Abstract:
Potatoes are the fourth-most important vegetable crop in the world after wheat, rice and corn. Potato is a crop that grown all over the world and starch produced from potatoes showed better qualities than grain starches. Starch has evolved into a dietary component that provides the great majority of the world's population with energy used for metabolism as a result of the widespread intake of carbohydrate-based meals. For the production of meals with a starch base, starches are frequently utilized in the food business e.g. thickens soups, sauces , gluten free baking and pie fillings. Types and concentration of starch utilized have an impact on the rheological, retrogradation and gelation characteristics of foods that contain starch. In addition to being utilized in food, potato starch and its derivatives are also consumed as nutritional supplements and when consumed in sufficient quantities, may have certain health benefits. Physical, chemicaland enzymatic changes can be used to overcome the limits of natural potato starch. It forms thick, clear viscoelastic gels and has larger granule sizes with high purity, longer amylose and amylopectin chains or phosphate ester groups on Amylopectin due to these qualities, potato starch can be used in a variety of food products as well as pharmaceutical applications. A versatile ingredient, potato starch is used by both professional and home cooks to enhance the texture of numerous cuisines. Potato starch also called resistant starch when reaches the large intestine, it is fermented by colon bacteria. During this process short-chain fatty acids (SCFAs) are produced. SCFAs improve gut health, inflammation regulationand mucus production. In Fact, potato starch can be easily adapted to the needs of the end product and can provide the food with greater techno-functional features than conventional cereal starches.
Page(s):
275-275
DOI:
DOI not available
Published:
Journal: Abstract Book on International Conference on Food and Applied Sciences (ICFAS-23) 3-5 August 23, Volume: 0, Issue: 0, Year: 2023
Keywords:
potato
,
short chain fatty acids
,
nutritional supplements
,
gut health
,
Resistant starch