A Review of the Effects of Cooking Methods on Nutritional Components and Bioactives in Potato

doi:10.7506/spkx1002-6630-201721046

Abstract

Abstract: Potato (Solanum tuberosum L.) is an important global food crop, which is rich in nutrients and bioactives. Cooking (boiling, steaming, frying and baking) is usually adopted for potato consumption. The physical, chemical and enzymatic modifications during cooking will alter the nutritional composition and bioactive properties of potato. In this paper, we review the effects of different cooking methods on the nutritional composition, bioactive composition and functional properties (antioxidant, anticancer and antidiabetic activities) of potato. We hope this review will provide a useful reference for the processing and comprehensive utilization of potato.

Key words: cooking methods, potato, nutritional composition, bioactives

CLC Number:

S632.2

LAI Dengni, PENG Pei, LI Tao, QIN Si, ZHAO Lingyan, DENG Fangming. A Review of the Effects of Cooking Methods on Nutritional Components and Bioactives in Potato[J]. FOOD SCIENCE, 2017, 38(21): 294-301.

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A Review of the Effects of Cooking Methods on Nutritional Components and Bioactives in Potato

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