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2017 | OriginalPaper | Buchkapitel

6. Improving the Nutritional Value of Potato Staple Foods

verfasst von : Taihua Mu, Hongnan Sun, Xingli Liu

Erschienen in: Potato Staple Food Processing Technology

Verlag: Springer Singapore

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Abstract

In recent years, there has been a global trend towards the use of the natural substances present in the staple food as a source of functional ingredients. Staple foods have an important role in human nutrition. Generally, staple food is considered to be a good source of energy and irreplaceable nutrients for the human body. However, staple made with white flour is a food with a low lysine, dietary fibre, mineral element, vitamin content, antioxidant, etc., which is not enough for human nutrition balance if not supplemented with vegetables, fruits, dairy products, etc. This review is focused on enriching the staple food with other functional ingredients such as proteins, polyunsaturated fatty acids, minerals, dietary fibre, and polyphenols. Beside this, the information about staple food of low-glycaemic index was also discussed to fulfil the requirements of consumer.

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Titel: Improving the Nutritional Value of Potato Staple Foods
verfasst von: Taihua Mu
Hongnan Sun
Xingli Liu
Verlag: Springer Singapore
Buch: Potato Staple Food Processing Technology
Print ISBN: 978-981-10-2832-8

Electronic ISBN: 978-981-10-2833-5

Copyright-Jahr: 2017
DOI: https://doi.org/10.1007/978-981-10-2833-5_6

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