HU Xin-yuan, LI Mei, TIAN Shi-long, LU Li-yin, LI Gao-feng, XIE Kui-zhong, LIU Yong-qiang. Processing quality characteristics analysis of potato-cake of different potato varieties in northwest arid area[J]. Science and Technology of Food Industry, 2018, 39(5): 36-40.
Citation: HU Xin-yuan, LI Mei, TIAN Shi-long, LU Li-yin, LI Gao-feng, XIE Kui-zhong, LIU Yong-qiang. Processing quality characteristics analysis of potato-cake of different potato varieties in northwest arid area[J]. Science and Technology of Food Industry, 2018, 39(5): 36-40.

Processing quality characteristics analysis of potato-cake of different potato varieties in northwest arid area

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  • Received Date: July 05, 2017
  • Available Online: November 23, 2020
  • The purpose of this study was to investigate the relationship between potato varieties and quality characteristics of potato-cake for different potato cultivars. Fresh potato samples from 13 cultivars were used as raw material to prepare potato-cake,and the sensory and texture profile analysis(TPA)of the obtained potato-cake were evaluated and compared. The results showed that different potato varieties had significant effects on the quality characteristics of processed potato cakes(p<0.05). The hardness,elasticity,gumminess and chewiness of the potato-cake were extremely significant correlated(p<0.01)with the starch and protein contents of different potato varieties. However,no significant correlation(p>0.05)was seen between color of potato-cake and starch and protein contents of different potato varieties. According to the comprehensive evaluation of sensory and TPA results,longshu 7,longshu 8,zhongshu 8 and LY08104-12 performed better than the other potato cultivars and the prepared potato-cake showed moderate hardness,soft taste and good texture quality. In conclusion,this study could provide theoretical basis for the suitability of potato varieties in the processing of potato products.
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