Journal
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
Volume 48, Issue 9, Pages 799-823Publisher
TAYLOR & FRANCIS INC
DOI: 10.1080/10408390701691059
Keywords
potato; GM; physical properties; minerals; sensory analysis; multivariate analysis; chemometrics; authenticity
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Potato (Solanum tuberosum L.) is a highly nutritious, mild flavored, easy to blend food that has many possibilities for building in desired nutrients. Varietal and environmental differences are known to exist in the shape, size, and nutritional content of potatoes. Different populations opt for varying sensory properties in relation to their diets. Potatoes are a low energy food in comparison to cereals and legumes. The aim of this review was to present an update of the currently conducted studies both on the characterization of several potato varieties (physical, chemical, and sensory analysis) and by means of genetic modification. Towards this target, five comprehensive tables were compiled where all recent data (physicochemical properties) and GM varieties were presented in conjunction with multivariate analysis (chemometrics). The latter was shown to be effectively used towards authenticity purposes (identification of geographical origin, variety, GM).
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