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

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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.

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Analysis on Quality Properties of Different Varieties of Potato Flour

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

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

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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

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References (35)

References

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