Quality Evaluation of Different Potato Varieties after Stir-frying Processing

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.