Starch is an important functional component in many foods and a major source of calories in
the human diet. Steaming, cooking, extrusion, deep frying, stir-frying and baking, as the six …

Potato (Solanum tuberosum L) is an important food crop worldwide and a good source of
vitamins, minerals and dietary fiber as well as phytochemicals, which benefits human body …

Potatoes have been an affordable, staple part of the diet for many hundreds of years.
Recently however, there has been a decline in consumption, perhaps influenced by …

Purpose We aimed to synthesize the evidence on the relation between different types of
potato consumption with risk of all-cause mortality, coronary heart disease (CHD), stroke …

Resistant starch (RS; types 1 to 5) cannot be digested in the small intestine and thus enters
the colon intact, with some types capable of being fermented by gut microbes. As a fiber …

Tubers from a genetically modified high-amylose line T-2012 and its parental potato cultivar
Dinamo were analyzed for resistant starch (RS) and dietary fiber (DF) after cooking and cold …

This study aimed to access the influence of rice flour incorporation on various quality
attributes of low-gluten wheat-based pretzels viz., functional, rheological, starch digestibility …

The different intensities of common culinary techniques (boiling, baking and microwaving)
produce several changes that reduce the nutritional and physical properties of potatoes …

Potato is cultivated worldwide and constitutes a substantial component of the global
population's diet. Potato tubers are rich in carbohydrates and certain vitamins, minerals …

Resistant starch (RS) can form during storage of foods, thereby bestowing a variety of
potential health benefits. The purpose of the current study has been to determine the …