Analysis on the Nutritional Components and Physical and Chemical Properties of Potato Granules from Different Provinces

The nutritional components and physicochemical properties of potato granules from sixteen different provinces were studied in the paper. The results showed that the starch content was more than 70% in potato granules from Guangdong,Hubei,Shanxi,Yunnan,Henan and Gansu provinces. Content of protein of potato granules from Shandong province was 10.32%,content of reducing sugar of potato granules from Anhui provinces was 11.35%,all of them contained a low level of fat. The rate of water release of potato granule from Jiangsu was 65%,resulting in a bad stabilization of freeze-thaw,but it was the best for the potato granule from Shandong. The solubility of potato granule from Anhui reached a maximum of 37.72% and the maximum of expansion degree were 21.59% with potato granules from Hubei and Shanxi. The highest initial viscosity was the whole potato meal in shaanxi province,and the viscosity decreased sharply with the increase of shear rate. The relationship curve of viscosity and shear rate was steep for potato granules from Guangdong while it was gentle for potato granules from Shanxi. Potato granules from Shaanxi and Guangdong had a maximum and a minimum of thixotropy,respectively. Storage modulus(G')were higher than loss modulus(G″)and both G' and G″ all increased with the angular frequency showing a viscoelastic property of weak gel.