Influence of nutritional components on colour, texture characteristics and sensory properties of cooked potatoes

• Shan Liang ^[1] ; Ying Li ^[1] ; Min Zhang ^[1] ; Xiaoxue Gao ^[1] ; Sensen Feng ^[1] ; Zikang Wang ^[1]
  1. [1] Beijing Technology and Business University

     Beijing Technology and Business University

     China

     
• Localización: CyTA: Journal of food, ISSN 1947-6337, ISSN-e 1947-6345, Vol. 21, Nº. 1, 2023, págs. 141-150
• Idioma: inglés
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• Resumen

  • The quality of cooked potato depends on its nutritional components. This study aimed to select suitable potato cultivars for cooking through correlation analysis of their nutritional composition and cooking characteristics. The nutritional components and sensory properties of 10 potatoes from the Xinjiang province were determined. Correlation analysis showed that protein and calcium, as well as the dietary fiber, iron, and phosphorus contents were significantly associated with the total colour difference (ΔE) and softening (p < .05). The umami and kokumi of potatoes after cooking were significantly correlated with isoleucine and tyrosine, as well as lysine, leucine, and isoleucine (p < .01). It could be deduced from the colour, texture characteristics and sensory properties that Longshu11 was suitable for processing mashed potato products, and that Jizhang12, Longshu10 and Heijingang were suitable for fresh-cut. The results provided new ideas and theoretical support for efficiently selecting suitable potato varieties for cooking and processing.