加工与烹饪技术对马铃薯营养成分的影响

Effects of Processing and Cooking Technology on the Health Characteristics of Potato

马铃薯是仅次于小麦、玉米的全球第三大重要粮食作物,具有营养价值高、适应能力强、产量高的特点,是一种良好的主食来源。烹饪与加工过程涉及的化学、物理和酶作用将不同程度地改变马铃薯的抗氧化能力和消化率,同时对马铃薯的营养成分产生影响,进而影响马铃薯中化学物质的生物利用率。本文主要总结马铃薯的营养成分及加工与烹饪技术对其营养成分的影响,以指导其综合加工利用。

Potato is the third important food crop in the world which after wheat and corn.It has the characteristics of high nutritional value,strong adaptability,and high yield.It is a good source of staple food.However,the chemical,physical and enzymatic actions involved in cooking and processing will change the potato＇s antioxidant capacity and digestibility in varying degrees.At the same time,it will affect the nutrient content of potatoes and thus the bioavailability of chemicals in potatoes.This paper mainly summarizes the nutrient content of potato and the effects of processing and cooking techniques on its nutrient content for guiding its comprehensive processing and utilization.