Journal of Food Science Research

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Food Chemistry Innovations

Potatoes can be a significant piece of a decent eating routine since they are a superb wellspring of numerous supplements, including supplements that are normally underconsumed (dietary fiber and potassium). Notwithstanding the presence of numerous positive supplements in potatoes, the famous press has as of late adjusted potatoes, and especially singed potatoes, with an undesirable eating regimen. This article looks at the dietary substance of potatoes and how these supplements are influenced by preparing and other food-handling tasks. Moreover, it inspects how the healthful substance of potatoes is changed by cooking techniques and how seared potatoes can have wide varieties in fat substance relying upon the cooking strategy. At long last, the capability of new food-handling innovations to improve the wholesome substance of cooked potatoes is assessed.

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Citations : 29

Journal of Food Science Research received 29 citations as per Google Scholar report

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