Quality and Structural Analysis of Different Varieties of Potato Flours from Qinghai Province

To determine the quality and structural properties of potato flours obtained from different area of Qinghai Province,the physicochemical properties,functional properties and microstructure of six different potato flours were investigated. The results showed that the ash content of six varieties potato flours ranged from 3.33% to 5.12%,and wherein higher ash content of Minshu. The fat and protein contents of Qingshu 9 and Leshu were higher. Qingshu 2 was rich in reducing sugar,and the concentration of reducing sugar was 6.34%±0.29%. Qingshu 9 showed a higher oil holding capacity(1.69±0.12) mL/g and viscosity(1440±10) cps compared to the other varieties. The water absorption index of Detoxification 175 was higher,and the solubility of Minshu was higher,and the solubility of Minshu was 14.9%±0.7%. There were no differences in the functional groups in different varieties of potato flours and almost no intact particles in the visible range. The diffraction peaks of six different potato flours were similar and the powder particle of Qingshu 2 has higher diffraction intensity and larger crystallization area. Thus,suitable varieties can be selected according to actual processing needs was owing to different potato flours have certain differences in quality and structure.