Quality Evaluation of Different Potato Varieties after Stir-frying Processing

CAI Xuemei; PENG Yiqin; HE Lian; QIAO Mingfeng; FAN Wenjiao; CHEN Yunchuan; WEI Xianya

doi:10.13386/j.issn1002-0306.2021030104

Volume 42 Issue 22

Nov. 2021

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Science and Technology of Food Industry > 2021 > 42(22): 283-289. > DOI: 10.13386/j.issn1002-0306.2021030104

CAI Xuemei, PENG Yiqin, HE Lian, et al. Quality Evaluation of Different Potato Varieties after Stir-frying Processing[J]. Science and Technology of Food Industry, 2021, 42(22): 283−289. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021030104.

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Quality Evaluation of Different Potato Varieties after Stir-frying Processing

1.
Cuisine Science Key Laboratory of Sichuan Province, Sichuan Tourism University, Chengdu 610100, China
2.
Chengdu Agricultural College, Chengdu 611130, China

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Received Date: March 08, 2021
Available Online: August 30, 2021

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Abstract

Abstract

In order to improve the development of potato deep processing industry in western Sichuan, the physical characteristics before and after processing of 15 potato varieties in this region were evaluated, and the suitability of different potato varieties for frying and processing was analyzed. The results showed that there were some differences in the color and texture of different potato varieties during potato shreds processing. The potato with high cohesiveness, such as “Holland 15”, had a decreased cohesiveness after frying, while the cohesiveness was low, such as “Qingshu 9”, had an increased cohesiveness after frying. The overall sensory elasticity increased, while the viscosity, hardness and color L^*, a^* and b^* generally showed a decreasing trend. According to the comprehensive evaluation of principal components, cluster analysis and sensory analysis, ‘V7’, ‘Holland 15’, ‘Qingshu 9’, ‘Holland 14’ and ‘Marco’ were similar in quality after frying, with high sensory elasticity, hardness and adhesive properties, bright color, complete shape and crisp taste, which were suitable for frying.
- potato,
- texture property,
- colorimeter,
- principal component analysis,
- cluster analysis,
- stir-frying,
- variety

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References (30)

References

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