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Factors Affecting the Quality of Potato Staple Foods

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Potato Staple Food Processing Technology

Part of the book series: SpringerBriefs in Food, Health, and Nutrition ((BRIEFSFOOD))

Abstract

Staple foods are important for the health of a population. Many factors can affect the quality of potato staple foods, including flour properties, water, mixing, fermentation condition, heating process, and additive amount. Current consumer trends urge the production of potato staple foods on a large scale as well as the formulation of healthier products with specific nutritional benefits. This requires a better understanding of the relationship between the properties of each component and staple food quality. This study summarises the recent advances in understanding the roles of basic ingredients and progress in the appearance, as well as the textural, sensory, and shelf life properties of staple food, and provides suggestions for further research to meet the current demands.

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Authors and Affiliations

  1. Science and Technology, CAAS, Institute of Agro-Products Processing, Beijing, Beijing, China

    Taihua Mu

  2. Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China

    Hongnan Sun & Xingli Liu

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  1. Taihua Mu
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Mu, T., Sun, H., Liu, X. (2017). Factors Affecting the Quality of Potato Staple Foods. In: Potato Staple Food Processing Technology. SpringerBriefs in Food, Health, and Nutrition. Springer, Singapore. https://doi.org/10.1007/978-981-10-2833-5_5

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