Quality Analysis of Different Varieties of Potato Snowflakes Powder

HUI Yuqing; SHEN Huifang; YAO Xinmiao; ZHOU Ye; LI Qingquan; SUN Qingshen

doi:10.13386/j.issn1002-0306.2022120091

Volume 44 Issue 19

Oct. 2023

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Science and Technology of Food Industry > 2023 > 44(19): 356-365. > DOI: 10.13386/j.issn1002-0306.2022120091

HUI Yuqing, SHEN Huifang, YAO Xinmiao, et al. Quality Analysis of Different Varieties of Potato Snowflakes Powder[J]. Science and Technology of Food Industry, 2023, 44(19): 356−365. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022120091.

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Quality Analysis of Different Varieties of Potato Snowflakes Powder

HUI Yuqing^{1, 2,},
SHEN Huifang^{2, 3},
YAO Xinmiao^{2, 3, ,},
ZHOU Ye^{2, 3},
LI Qingquan⁴,
SUN Qingshen^1, ,

1.
School of Life Sciences, Heilongjiang University, Engineering Research Center of Agricultural Microbiology Technology, Ministry of Education, Heilongjiang Provincial Key Laboratory of Plant Genetic Engineering and Biological Fermentation Engineering for Cold Region, Key Laboratory of Microbiology, College of Heilongjiang Province, Harbin 150080, China
2.
Food Processing Research Institute, Heilongjiang Academy of Agricultural Sciences, Harbin 150086, China
3.
Heilongjiang Province Key Laboratory of Food Processing, Heilongjiang Province Engineering Research Center of Whole Grain Nutritious Food, Harbin 150086, China
4.
Institute of Industrial Crops of Heilongjiang Academy of Agricultural Sciences, Heilongjiang Key Laboratory of Biology and Quality Improvement of Potato, Harbin 150086, China

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Received Date: December 11, 2022
Available Online: July 26, 2023

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Abstract

Abstract

In this study, 11 varieties of potatoes were selected as raw materials to process whole powder under the same conditions. The quality differences of snowflake whole powder prepared by different varieties of potatoes were studied by measuring components, iodine blue value, chroma, water holding capacity (WHC), oil holding capacity (OHC), freeze-thaw stability and other indicators, so as to clarify the influence of different varieties of potatoes on the quality of whole powder. The results showed that the Longshu 6 had the strongest WHC (9.84 g/g), OHC (1.63 g/g) and coagulation capacity, and the attenuation value (315.2 RVU) was significantlyhigher than that of the other varieties (P<0.05). Longshu 15 had the highest water content (9.20%). Longshu 9 had the highest viscosity (589.4 RVU) and the strongest shear resistance, but the retrogradation value was 33.9 RVU, with strong gelation and easy aging. Longshu 18 had the highest protein content of 12.29 g/100 g, but less starch content (46.24 g/100 g), the highest water absorption rate (0.55%) and the worst freezing resistance, so it is not suitable for processing products that need to be frozen and stored. The reducing sugar content of Atlantic (0.24 g/100 g) was significantly lower than that of other varieties (P<0.05), the iodine blue value (26.28) was the highest, and the free starch content was the highest. Longshu 15 had the largest L^* value (91.49) and smaller b^* value (14.96), with bright colors and a more marketable appearance. This study would provide data support for the selection of dominant potato varieties for the development of potato whole powder by comparing the relationship between potato quality and varieties.
- potato powder,
- variety,
- quality

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References (51)

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