دانلود کتاب Potato: Nutrition and Food Security

فهرست مطالب :

Foreword Preface Contents Editors and Contributors About the Editors Contributors Abbreviations 1: Potatoes for Food and Nutritional Security 1.1 Introduction 1.2 Global Potato Production and Consumption Scenario 1.3 Nutritional Significance of Potatoes 1.4 Conclusion References 2: Potato Carbohydrates 2.1 Introduction 2.2 Effect of Cooking on Carbohydrates (Starch, Amylose, Resistant Starch, Sugars) 2.3 Glycemic Index (GI) 2.4 Most Preferred Methods for Estimation of Total Carbohydrates, Starch, Amylose, Resistant Starch, Sugars, and Glycemic Index 2.4.1 Starch and Sugars 2.4.2 Resistant Starch 2.4.3 Glycemic Index 2.4.3.1 Imitation of Oral Phase 2.4.3.2 Imitation of Gastric Phase 2.4.3.3 Imitation of Intestinal Phase 2.5 Effect of Growing Conditions and Storage on Carbohydrates 2.6 Health Concern/Benefits 2.7 Genetic Modifications to Alter Carbohydrate Composition 2.8 Conclusion/Future Directions References 3: Dietary Fibres in Potato 3.1 Introduction 3.2 Types of DF 3.2.1 Resistant Starch 3.2.2 Cellulose 3.2.3 Hemicellulose 3.2.4 Gum 3.2.5 Pectin 3.2.6 Beta-glucan 3.2.7 Lignin 3.3 Most Preferred Methods for Estimation of DF 3.4 Effect of Growing Conditions, Storage as Well as Cooking on DF 3.4.1 Growing Conditions 3.4.2 Storage 3.4.3 Cooking Method 3.5 Health Benefits 3.6 Genetic Modifications to Improve DF Content 3.7 Conclusion/Future Direction References 4: Potato Proteins 4.1 Introduction 4.2 Content, Consumption and Quality of Potato Protein 4.3 Classification of Potato Proteins 4.3.1 Major Types of Potato Proteins 4.3.1.1 Patatin 4.3.1.2 Protease Inhibitors 4.3.1.3 Other Proteins in Potato 4.4 Free Amino Acid in Potato 4.5 Extraction and Estimation of Potato Proteins 4.6 Effect of Growing Conditions, Storage as Well as Cooking on Protein and Free Amino Acids Content 4.7 Improving Protein/Essential Amino Acids in Potato Through Genetic Engineering 4.8 Other Specific Activity of Potato Proteins and Peptides 4.9 Regulatory Status and Safety Issues Related to Potato Proteins 4.10 Conclusion References 5: Lipids in Potato 5.1 Introduction 5.2 Biosynthesis and Types of Lipids Present in Potato 5.3 Most Preferred Methods for Estimation of Lipids 5.4 Effect of Growing Conditions, Storage as Well as Cooking on Lipids 5.4.1 Growing Condition 5.4.2 Storage 5.4.3 Cooking Method 5.5 Health Benefits 5.6 Genetic Modifications to Improve Lipid Quality 5.7 Conclusion/Future Direction References 6: Minerals in Potato 6.1 Introduction 6.2 Minerals Present in Potato 6.2.1 Potassium 6.2.2 Calcium 6.2.3 Phosphorus 6.2.4 Magnesium 6.2.5 Copper 6.2.6 Selenium 6.2.7 Iodine 6.2.8 Iron 6.2.9 Zinc 6.3 Most Preferred Methods for Estimation of Minerals 6.3.1 Potassium and Magnesium 6.3.2 Calcium 6.3.3 Phosphorus 6.3.4 Selenium 6.3.5 Copper 6.3.6 Iodine 6.3.7 Iron and Zinc 6.4 Effect of Growing Conditions, Storage As Well As Cooking on Minerals 6.4.1 Growing Condition 6.4.2 Cooking 6.5 Health Benefits of Elemental Micronutrient and Role in Addressing Malnutrition 6.5.1 Promoter and Antinutrients 6.5.2 Potassium 6.5.3 Calcium 6.5.4 Phosphorus 6.5.5 Magnesium 6.5.6 Copper 6.5.7 Selenium 6.5.8 Iodine 6.5.9 Iron 6.5.10 Zinc 6.6 Genetic Modifications to Improve Mineral Content 6.6.1 Agronomic Approach 6.6.2 Conventional Breeding 6.6.3 Genetic Engineering 6.7 Conclusion/Future Direction References 7: Potato Vitamins 7.1 Introduction 7.2 Vitamin B Complex 7.3 Conclusion References 8: Phenolics 8.1 Introduction 8.2 Total Phenolics in Potato 8.3 Major Phenolics: Chlorogenic Acid 8.4 Most Preferred Methods for Estimation of Total and Individual Phenolics 8.4.1 Advanced Methods of Extraction 8.5 Effect of Growing Conditions, Storage as Well as Cooking on Phenolics 8.6 Health Benefits Associated with Phenolics 8.7 Genetic Modifications to Improve Phenol Content 8.8 Conclusion/Future Directions References 9: Potato Carotenoids 9.1 Introduction 9.2 Content of Total and Individual Carotenoids in Potato Tubers 9.2.1 Methods for Estimation of Total and Individual Carotenoids 9.3 Effect of Growing Conditions, Storage as Well as Cooking on Carotenoids 9.4 Importance of Carotenoids in Human Nutrition and Their Health Benefits 9.5 The Genetic Control of Potato Tuber Carotenoid Content 9.6 Genetic Modifications to Improve Carotenoids Content in Potato 9.7 Future Prospects References 10: Anthocyanins: Coloured Bioactive Compounds in Potatoes 10.1 Introduction 10.2 Structure of Anthocyanins 10.3 Most Preferred Methods for Estimation of Anthocyanins 10.4 Anthocyanin Content in Potatoes 10.5 Effect of Growing Conditions, Storage As Well As Cooking on Anthocyanins 10.6 Benefits of Anthocyanins 10.6.1 Appealing and Better Prices in the Market 10.6.2 Improving Human Health 10.6.3 Food and Nutraceutical Industry 10.6.4 Protection Against Biotic and Abiotic Factors 10.7 Genetic Modifications to Improve Anthocyanin Content in Potatoes 10.7.1 Conventional Breeding 10.7.2 Genetic Transformation 10.8 Future Directions References 11: Potato Glycoalkaloids 11.1 Introduction 11.2 Content of Glycoalkaloids in Potato 11.3 Methods for Detection of Potato Glycoalkaloids 11.3.1 Immunoassay 11.3.2 Thin-Layer Chromatography 11.3.3 High Performance Liquid Chromatography 11.3.4 Solid-Liquid-Liquid Chromatography 11.3.5 Fourier Transform Based Methods 11.3.6 Gas Chromatography 11.3.7 Matrix-Assisted Laser Desorption/Ionization: Time of Flight (MALDI-TOF) Mass Spectrometry 11.3.8 Biosensors 11.3.9 Other Lesser Used Methods 11.4 Factors Affecting Glycoalkaloids in Potato 11.5 Effect of Post-Harvest Storage and Processing of Potato on Glycoalkaloids 11.6 Degradation or Modification of Glycoalkaloids 11.7 Key Genes for Manipulating Glycoalkaloids in Potato 11.8 Conclusion References 12: New Health-Promoting Compounds in Potatoes 12.1 Introduction 12.2 Type of Health Promoting Compounds Reported in Recent Past 12.2.1 Antidiabetic Compounds 12.2.1.1 Antioxidants 12.2.1.2 Biguanide and Related Compounds (BRCs) 12.2.1.3 Alpha-Amylase Inhibitors 12.2.1.4 Alpha-Glucosidase Inhibitors 12.2.1.5 Chlorogenic Acid 12.2.1.6 Insulin-Like Antigens 12.2.2 Antihypertensive Compounds 12.2.2.1 Flavonoids 12.2.2.2 Angiotensin Converting Enzyme Inhibitors 12.2.3 Blood Glucose Lowering Compounds 12.2.3.1 Kukoamines 12.2.4 Anti-Obesity Compounds 12.2.5 Anti-Cancerous Compounds 12.2.5.1 Antioxidants 12.2.5.2 Potato Proteinase Inhibitors 12.2.5.3 Glycoalkaloids 12.2.5.4 Fiber 12.2.6 Anti-Hyperlipidemic Compounds 12.3 Methods for Estimations of Health Promoting Compounds 12.4 Conclusion/Future Direction References 13: Potato Peel Composition and Utilization 13.1 Introduction 13.2 Composition of Potato Peels 13.3 Potato Peel-Health Benefits 13.4 Food Uses 13.4.1 As a Source of Dietary Fibre 13.4.2 As a Source of Natural Antioxidants 13.4.3 As an Antimicrobial Agent 13.4.4 As Nutra and Pharma Ingredient 13.4.5 In Edible Film 13.4.6 Potato Peel Biscuits 13.5 Extraction of Functional Ingredients from Potato Peels 13.5.1 Dietary Fibre 13.5.2 Phenolics 13.5.2.1 Solvent Extraction 13.5.2.2 Ultrasonic Extraction 13.5.2.3 High Pressure Processing 13.5.2.4 Pulsed Electric Field 13.5.2.5 Microwave Assisted Extraction 13.5.2.6 Enzyme Assisted Extraction 13.5.2.7 Subcritical Fluid Extraction 13.5.3 Glycoalkaloid Extraction 13.6 Non-Food Uses of Potato Peel 13.6.1 Nano-Crystal Synthesis 13.6.2 For Enzyme Production 13.6.3 Substrate for Fermentation 13.6.4 Bio-Fuel 13.6.5 Bio-Gas 13.6.6 Animal Feed 13.7 Conclusion References 14: Nutritional Significance of Processed Potato Products 14.1 Introduction 14.2 Nutritional Significance of Potato Products 14.2.1 Most Popular Processed Potato Products 14.2.1.1 Chips 14.2.1.2 French Fries 14.2.1.3 Sticks and Shreds 14.2.1.4 Frozen Products Unsalted French-Fried Potatoes Potato Wedges Potato Puffs Hash Brown Potatoes Whole, Boiled Potatoes 14.2.2 Indian Cuisines 14.2.2.1 Potato Porridge and Semolina 14.2.2.2 Potato Cookies 14.2.2.3 Potato Halwa Premix 14.3 Conclusion/Future Direction References 15: Potato Probiotics for Human Health 15.1 Introduction 15.2 Interactions Between Probiotics, Prebiotics, and Synbiotics 15.3 Microorganisms for Probiotics 15.4 Advantages of Using Non-Dairy Probiotics 15.5 Potatoes´ Significance as Probiotic 15.6 Mechanisms of Probiotics 15.7 Challenges in Probiotic Industry 15.8 Conclusion References