Preparation of Potato Whole Flour and Its Effects on Quality of Flour Products: A Review

Ling-ling, Cui; Tian, Ye; Tian, Shuang-Qi; Wang, Yanbo; Gao, Fuqiang

doi:10.3724/sp.j.1447.gost.2018.18037

Cited by 18 publications

(8 citation statements)

References 33 publications

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“…Furthermore, probably other phytochemicals, lactobacillus and other could have been generated during the fermentation process and should be studied depending on the variety of potato and climatic factors. Otherwise, potato flour is an excellent food additive that can be applied in cakes, puffed food, breakfast food, baby food, condiments and soup and some functional factors such as anthocyanin, rosterone, and mucus proteins have been found, so its effect on health care is significant [21].…”

Section: Discussionmentioning

confidence: 99%

TOCOSH FLOUR (Solanum tuberosum L.): A Toxicological Assessment of Traditional Peruvian Fermented Potatoes

Velasco-Chong

Herrera-Calderón

Rojas-Armas

et al. 2020

Foods

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Potato tocosh is a naturally processed potato for nutritional and curative purposes from traditional Peruvian medicine. The aim of this study was to investigate the acute and sub-acute toxicity of tocosh flour (TF). For sub-acute toxicity, TF was administered orally to rats daily once a day for 28 days at doses of 1000 mg/kg body weight (BW). Animals were observed for general behaviors, mortality, body weight variations, and histological analysis. At the end of treatment, relative organ weights, histopathology, hematological and biochemical parameters were analyzed. For acute toxicity, TF was administered orally to mice at doses of 2000 and 5000 mg/kg BW at a single dose in both sexes. Body weight, mortality, and clinical signs were observed for 14 days after treatment. The results of acute toxicity showed that the median lethal dose (LD50) value of TF is higher than 2000 g/kg BW but less than 5000 mg/Kg BW in mice. Death and toxicological symptoms were not found during the treatment. For sub-acute toxicity, we found that no-observed-adverse-effect levels (NOAEL) of TF in rats up to 1000 g/kg BW. There were statistically significant differences in body weight, and relative organ weight in the stomach and brain. No differences in hematological and biochemical parameters were observed when compared with the control group. For sub-acute toxicity, histopathological studies revealed minor abnormalities in liver and kidney tissues at doses of 5000 mg/Kg. Based on these results, TF is a traditional Peruvian medicine with high safety at up to 1000 mg/kg BW for 28 days in rats.

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Section: Discussionmentioning

confidence: 99%

TOCOSH FLOUR (Solanum tuberosum L.): A Toxicological Assessment of Traditional Peruvian Fermented Potatoes

Velasco-Chong

Herrera-Calderón

Rojas-Armas

et al. 2020

Foods

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“…Tepung kentang merupakan salah satu alternatif untuk menjadikan kentang sebagai bahan dengan umur simpan yang lebih lama. Sehingga kondisi bahan baku tetap terjaga dan mudah untuk diaplikasikan pada berbagai jenis olahan seperti kue, makanan bayi, ataupun makanan sehari-hari berbahan dasar kentang [7]. Kentang mengandung 73.18g/100g serat tidak larut dan 19.60 g/100 g serat terlarut [8].…”

Section: Pendahuluanunclassified

Karakteristik Fisik Mie Basah Bebas Gluten dengan Penambahan Bubuk Daun Kersen

Setyowati,

Handayani,

Kusumasari

et al. 2023

j.ilm.inov.

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Makanan sumber karbohidrat yang cukup populer belakangan ini diantara semua kalangan usia di Indonesia adalah mie. Mie dari tepung kentang telah banyak dibuat, guna memberikan manfaat lebih dari olahan mie perlu diberikan bahan tambahan berupa bubuk daun kersen. Penelitian ini bertujuan untuk mengkarakterisasi secara fisik mie basah bebas gluten berbahan dasar tepung kentang dan tepung tapioka yang diharapkan juga kaya antioksidan dengan tambahan bubuk daun kersen. Bahan utama penelitian ini adalah tepung kentang dan bubuk daun kersen yang di dapat dari Kabupaten Jember. Mie basah selanjutnya dilakukan uji fisik dengan penentuan parameter fisik meliputi daya serap air, indeks regangan dan indeks warna menggunakan metode statistik uji ANOVA, dan apabila terdapat perbedaan nyata dilanjutkan dengan uji Duncan’s Multiple Range Test (DMRT) 5%. Hasil penelitian menunjukkan bahwa daya serap air berkisar antara 70 – 190%, dimana daya serap air paling tinggi terdapat pada perlakuan T1K3. Indeks regangan mie basah tidak memiliki perbedaan signifikan, namun perlakuan T1K3 memiliki indeks regangan terbaik yaitu 0,17. Hasil indeks warna berdasarkan pada L, a dan b yakni L berkisar 42,30 – 46,90, a berkisar antara 2,05 – 4,75, b berkisar antara 11,5 -14,50. Kata kunci — Mie Basah, Tepung Kentang, Bebas Gluten, Bubuk Daun Kersen

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“…The content of vitamin C in potato is higher than that of wheat and other staple crops, and the content of protein and reducing sugar is higher than that of many common vegetables [ 4 , 5 ]. In addition to the direct consumption of fresh potatoes, potatoes are also widely used in the animal feed and food processing industries, and fresh potatoes and their processed products contribute to agricultural product trade and the global economy [ 6 , 7 , 8 , 9 , 10 , 11 , 12 ]. Compared with other food crops, potato has high adaptability, cold tolerance and drought resistance, resulting in stable yields [ 13 ].…”

Section: Introductionmentioning

confidence: 99%

A Review of Potato Salt Tolerance

Han

Yang

Zhang

et al. 2023

IJMS

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Potato is the world’s fourth largest food crop. Due to limited arable land and an ever-increasing demand for food from a growing population, it is critical to increase crop yields on existing acreage. Soil salinization is an increasing problem that dramatically impacts crop yields and restricts the growing area of potato. One possible solution to this problem is the development of salt-tolerant transgenic potato cultivars. In this work, we review the current potato planting distribution and the ways in which it overlaps with salinized land, in addition to covering the development and utilization of potato salt-tolerant cultivars. We also provide an overview of the current progress toward identifying potato salt tolerance genes and how they may be deployed to overcome the current challenges facing potato growers.

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Preparation of Potato Whole Flour and Its Effects on Quality of Flour Products: A Review

Cited by 18 publications

References 33 publications

TOCOSH FLOUR (Solanum tuberosum L.): A Toxicological Assessment of Traditional Peruvian Fermented Potatoes

TOCOSH FLOUR (Solanum tuberosum L.): A Toxicological Assessment of Traditional Peruvian Fermented Potatoes

Karakteristik Fisik Mie Basah Bebas Gluten dengan Penambahan Bubuk Daun Kersen

A Review of Potato Salt Tolerance

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