Analysis on the Nutritional Components and Physical and Chemical Properties of Potato Granules from Different Provinces
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摘要: 对16个省份马铃薯全粉进行营养及理化性质分析。结果表明,广东、湖北、山西、云南、河南及甘肃马铃薯全粉淀粉含量70%以上;山东马铃薯全粉含10.32%蛋白,安徽马铃薯全粉还原糖含量11.35%,脂肪含量均较低。江苏马铃薯全粉析水率65%,冻融稳定性差,山东马铃薯全粉冻融稳定性最好。安徽马铃薯全粉溶解度达37.72%,湖北和山西马铃薯全粉膨胀度最大为21.59%。初始黏度最高的是陕西马铃薯全粉,黏度随剪切速率增大而急剧下降,广东马铃薯全粉黏度变化曲线较陡,山西马铃薯全粉较平缓。陕西马铃薯全粉凝胶触变性最大,广东马铃薯全粉触变性最小。马铃薯全粉的贮能模量(G')均大于损耗模量(G″),且G'和G″随角频率增加而缓慢上升,表现为弱凝胶黏弹体特征。Abstract: 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.
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Keywords:
- potato /
- granules /
- nutritional components /
- physical and chemical properties
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