Analysis on Quality Properties of Different Varieties of Potato Flour

LIU Shuang; WANG Yingying; GUO Ailiang; ZHOU Chenxia; LI Huijing

doi:10.13386/j.issn1002-0306.2021070096

Volume 43 Issue 7

Mar. 2022

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2022 > 43(7): 59-66. > DOI: 10.13386/j.issn1002-0306.2021070096

LIU Shuang, WANG Yingying, GUO Ailiang, et al. Analysis on Quality Properties of Different Varieties of Potato Flour[J]. Science and Technology of Food Industry, 2022, 43(7): 59−66. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021070096.

Citation:

PDF (7453 KB)

Analysis on Quality Properties of Different Varieties of Potato Flour

College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, China

More Information

Received Date: July 07, 2021
Available Online: February 11, 2022

Graphical Abstract

Abstract

Abstract

Seven potato varieties from Zhangjiakou area of Hebei Province were selected to study the quality characteristics of potato flours by measuring the indexes of color, micromorphology, basic components, functional characteristics, gelatinization characteristics and in vitro digestion characteristics. The results showed that the dry matter content of Jizhangshu 8, Jingzhangshu 2 and Jizhangshu 22 was all higher than 22.50%, which was higher than that of the two foreign varieties (Atlantic and Charpoti). The starch content of Jizhangshu 8 and Jizhangshu 12 was higher than that of Atlantic (70.87%). The reducing sugar content of Jingzhangshu 2 was low, but its protein content (9.92%) was the highest. Atlantic and Jizhangshu 22 had high solubility, Jingzhangshu 2 had good swelling power and freezing-thawing stability. The peak viscosity and setback of Jizhangshu 12 were similar to that of Atlantic. The RDS content of Charpoti and Jizhangshu 20 was low, but their SDS and RS content were high. Atlantic had high resistant starch content (13.79%).
- different varieties,
- potato flour,
- gelatinization characteristics,
- functional characteristics,
- in vitro digestibility

FullText(HTML)

References (35)

References

[1]	KHAWLA B J, MARIEM K, JAEKKO H, et al. Profiling beneficial phytochemicals in a potato somatic hybrid for tuber peels processing: Phenolic acids and anthocyanins composition[J]. Food Science & Nutrition,2021,9(3):1388−1398.
[2]	魏子珍, 赵铭月, 王哲. 河北省2020年第四季度马铃薯市场形势分析及后市预测[J]. 蔬菜,2021(3):60−64. [WEI Zizhen, ZHAO Mingyue, WANG Zhe. Analysis of the fourth quarter of 2020 and forecasting of potato price in Hebei province[J]. Vegetables,2021(3):60−64.
[3]	ZHOU L, MU T H, MA M M, et al. Nutritional evaluation of different cultivars of potatoes (Solanum tuberosum L.) from China by grey relational analysis (GRA) and its application in potato steamed bread making[J]. Journal of Integrative Agriculture,2019,18(1):231−245. doi: 10.1016/S2095-3119(18)62137-9
[4]	LIU X L, MU T H, SUN H N, et al. Influence of potato flour on dough rheological properties and quality of steamed bread[J]. Journal of Integrative Agriculture,2016,15(11):2666−2676. doi: 10.1016/S2095-3119(16)61388-6
[5]	CAMIRE M E, KUBOW S, DONNELLY D J. Potatoes and human health[J]. Critical Reviews in Food Science and Nutrition,2009,49(10):823−840. doi: 10.1080/10408390903041996
[6]	NODA T, FUJIKAMI S, MIURA H, et al. Effect of potato starch characteristics on the textural properties of Korean-style cold noodles made from wheat flour and potato starch blends[J]. Food Science & Technology Research,2006,12(4):278−283.
[7]	ENGLYST H N, KINGMAN S M, CUMMINGS J H. Classification and measurement of nutritionally important starch fractions[J]. European Journal of Clinical Nutrition (United Kingdom), 1992, 46(S 2): S33−S50.
[8]	LIU H, FAN H, CAO R, et al. Physicochemical properties and in vitro digestibility of sorghum starch altered by high hydrostatic pressure[J]. International Journal of Biological Macromolecules,2016,92:753−760. doi: 10.1016/j.ijbiomac.2016.07.088
[9]	SCHEPPACH W. Effects of short chain fatty acids on gut morphology and function[J]. Gut,1994,35:S35−S38. doi: 10.1136/gut.35.1_Suppl.S35
[10]	张瑞玖, 马恢, 籍立杰, 等. 马铃薯新品种京张薯2号的选育[J]. 种子,2019,38(10):116−118. [ZHANG Ruijiu, MA Hui, JI Lijie, et al. Breeding of a new potato variety ‘Jingzhangshu2’[J]. Seed,2019,38(10):116−118.
[11]	李璞, 陈洁, 王彦波. 护色和干燥工艺对马铃薯生全粉色泽的影响[J]. 河南工业大学学报(自然科学版),2019,40(4):36−40. [LI Pu, CHEN Jie, WANG Yanbo. Effect of color protection and drying process on the color and lustre of potato raw powder[J]. Journal of Henan University of Technology (Natural Science Edition),2019,40(4):36−40.
[12]	冷明新, 郑淑芳, 王涛. 马铃薯全粉蓝值的测定[J]. 山西食品工业,2001(4):39−40. [LENG Mingxin, ZHENG Shufang, WANG Tao. Determination of total pink blue value of potato[J]. Food Engineering,2001(4):39−40.
[13]	代春华, 刘晓叶, 屈彦君, 等. 不同产地马铃薯全粉的营养及理化性质分析[J]. 食品工业科技,2019,40(19):29−33. [DAI Chunhua, LIU Xiaoye, QU Yanjun, et al. Analysis on the nutritional components and physical and chemical properties of potato granules from different provinces[J]. Science and Technology of Food Industry,2019,40(19):29−33.
[14]	HOOVER R, LI Y X, HYNES G, et al. Physicochemical characterization of mung bean starch[J]. Food Hydrocolloids,1997,11(4):401−408. doi: 10.1016/S0268-005X(97)80037-9
[15]	ELKHALIFA A E O, SCHIFFLER B, BERNHARDT R. Effect of fermentation on the functional properties of sorghum flour[J]. Food Chemistry,2004,92(1):1−2.
[16]	熊易强. 饲料淀粉糊化度(熟化度)的测定[J]. 饲料工业,2000(3):30−31. [XIONG Yiqiang. Determination of gelatinization degree (ripening degree) of feed starch[J]. Feed Industry,2000(3):30−31. doi: 10.3969/j.issn.1001-991X.2000.03.012
[17]	ENGLYST H N, HUDSON G J. The classification and measurement of dietary carbohydrates[J]. Food Chemistry,1996,57(1):15−21. doi: 10.1016/0308-8146(96)00056-8
[18]	闫巧珍, 高瑞雄, 侯传丽, 等. 超声波处理对马铃薯全粉理化性质和消化特性的影响[J]. 中国粮油学报,2017,32(8):105−110. [YAN Qiaozhen, GAO Ruixiong, HOU Chuanli, et al. Effects of ultrasonic treatment on physicochemical properties and digestibility of potato flour[J]. Journal of the Chinese Cereals and Oils Association,2017,32(8):105−110. doi: 10.3969/j.issn.1003-0174.2017.08.017
[19]	JASPREET S, LOVEDEEP K. Advances in potato chemistry and technology[M]. Nasher: Academic Press, 2016.
[20]	何伟忠, 木泰华, 于明. 马铃薯颗粒全粉评价指标的初步研究[J]. 食品工业科技,2010,31(9):107−109. [HE Weizhong, MU Taihua, YU Ming. Preliminary study on evaluation indices of potato granules[J]. Science and Technology of Food Industry,2010,31(9):107−109.
[21]	ZHANG H, XU F, WU Y, et al. Progress of potato staple food research and industry development in China[J]. Journal of Integrative Agriculture,2017,16(12):2924−2932. doi: 10.1016/S2095-3119(17)61736-2
[22]	FAN Z, HUA Y Y, LI G T. Physicochemical properties of potato, sweet potato and quinoa starch blends[J]. Food Hydrocolloids,2019,100:105278.
[23]	李梅, 田世龙, 胡新元, 等. 旱作不同品种(系)马铃薯对马铃薯面条品质特性的影响[J]. 食品工业科技,2019,40(19):24−28,33. [LI Mei, TIAN Shilong, HU Xinyuan, et al. Effects of different potato cultivars (lines) in dryland on the quality characteristics of potato noodles[J]. Science and Technology of Food Industry,2019,40(19):24−28,33.
[24]	WANG H L, YANG Q H, GAO L C, et al. Functional and physicochemical properties of flours and starches from different tuber crops[J]. International Journal of Biological Macromolecules,2020,148:324−334. doi: 10.1016/j.ijbiomac.2020.01.146
[25]	施杨琪, 黄茜蕊, 茹炜岽, 等. 14种不同马铃薯全粉的理化特性差异分析[J]. 核农学报,2021,35(7):1593−1600. [SHI Yangqi, HUANG Qianrui, RU Weidong, et al. Difference analysis of physicochemical properties of 14 different potato powders[J]. Journal of Nuclear Agricultural Sciences,2021,35(7):1593−1600. doi: 10.11869/j.issn.100-8551.2021.07.1593
[26]	SCHIRMER M, HÖCHSTÖTTER A, JEKLE M, et al. Physicochemical and morphological characterization of different starches with variable amylose/amylopectin ratio[J]. Food Hydrocolloids,2013,32(1):52−63. doi: 10.1016/j.foodhyd.2012.11.032
[27]	LEEMAN A M, KARLSSON M E, ELIASSON A C, et al. Resistant starch formation in temperature treated potato starches varying in amylose/amylopectin ratio[J]. Carbohydrate Polymers,2006,65(3):306−313. doi: 10.1016/j.carbpol.2006.01.019
[28]	GEETIKA A, SARITA J, RAVINDRA N C. Starch biosynthesis in relation to resistant starch: Sources, applications and health benefits[M]. John Wiley & Sons, 2013: 1−22.
[29]	PYCIA K, JUSZCZAK L, GALKOWSKA D, et al. Physicochemical properties of starches obtained from Polish potato cultivars[J]. Starch-Strke,2012,64(2):105−114. doi: 10.1002/star.201100072
[30]	沈存宽, 王莉, 王韧, 等. 不同干燥工艺对马铃薯全粉理化性质的影响[J]. 食品与发酵工业,2016,42(10):117−121. [SHEN Cunkuan, WANG Li, WANG Ren, et al. Effects of different drying processes on physicochemical properties of potato flour[J]. Food and Fermentation Industries,2016,42(10):117−121.
[31]	张攀峰. 不同品种马铃薯淀粉结构与性质的研究[D]. 广州: 华南理工大学, 2012. ZHANG Panfeng. Study on structure and properties of different varieties potato starches[D]. Guangzhou: South China University of Technology, 2012.
[32]	郑学玲, 张玉玉, 张杰. 青稞淀粉理化特性的研究[J]. 中国粮油学报,2011,26(4):30−36. [ZHENG Xueling, ZHANG Yuyu, ZHANG Jie. Study on physicochemical properties of highland barley starch[J]. Journal of the Chinese Cereals and Oils Association,2011,26(4):30−36.
[33]	GONG S X, XIE F, LAN X H, et al. Effects of fermentation on compositions, color, and functional properties of gelatinized potato flours[J]. Journal of Food Science,2020,85(1):1−8. doi: 10.1111/1750-3841.14533
[34]	马翠芳, 邹鹏仁, 梁欣悦, 等. 青海省不同品种马铃薯全粉品质及结构分析[J]. 食品工业科技,2019,40(7):70−75. [MA Cuifang, ZOU Pengren, LIANG Xinyue, et al. Quality and structural analysis of different varieties of potato flours from qinghai province[J]. Science and Technology of Food Industry,2019,40(7):70−75.
[35]	陈洁, 李璞, 汪磊, 等. 马铃薯生全粉-小麦粉混粉的特性及其对面条品质的影响[J]. 河南工业大学学报(自然科学版),2020,41(4):16−23. [CHEN Jie, LI Pu, WANG Lei, et al. Study on the characteristics of raw potato flour-wheat flour mixture and its effect on noodle quality[J]. Journal of Henan University of Technology (Natural Science Edition),2020,41(4):16−23.

Supplements (0)

Cited By

Cited by

Periodical cited type(4)

1.	黄冬兰，胡心蕊，胡毅青，林炜棋. 色氨酸荧光猝灭法测定食品中碘离子含量. 广东化工. 2025(01): 148-150 .
2.	王艳，包士雷，孙立瑞，窦博鑫，辛嘉英，张娜. 电化学技术在食品检测中的应用研究进展. 食品科学. 2024(03): 295-306 .
3.	黎之贤，肖培龙，任雯婧，马永志，吾热力森·阔马力别克，宋延艳，张玉，陈兆慧，如仙古丽·加玛力. PEDOT类导电聚合物/碳纳米管/Pt复合材料的制备及其电催化. 广东化工. 2024(12): 21-24 .
4.	谢桂芳，赖飞，王艺蓉，周雪丽，王晓鹭，蔡滔. 胶体金免疫层析法在食品快速检测中的应用研究进展. 食品安全导刊. 2023(32): 181-185 .