Effect of thermal and non-thermal processing on Technofunctional, nutritional, safety and sensorial attributes of potato powder

Effect of thermal and non-thermal processing on Technofunctional, nutritional, safety and sensorial attributes of potato powder

Potato is a highly nutritious staple food however, it also contains some antinutrients like alkaloids, phytates, tannins, oxalates as well as pesticide residues. Therefore, this study was conducted to reduce the loads of antinutrients and pesticides in potato powder (PP) using thermal and non-therma...

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Bibliographic Details
Main Authors: Muhammad Waseem, Saeed Akhtar, Tariq Ismail, Tawfiq Alsulami, Muhammad Qamar, Dur-e-shahwar Sattar, Raheel Suleman, Wisha Saeed, Crossby Osei Tutu
Format: Article
Language:English
Published: Elsevier 2024-12-01
Series:Food Chemistry: X
Subjects:
Solanum tuberosum
Processing
Value addition
Microwave
Pesticides
Antinutrients
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157524007843
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