文献类型： 外文期刊

第一作者： Zhou Liang

作者： Zhou Liang;Mu Tai-hua;Ma Meng-mei;Zhang Run-fang;Sun Qing-hua;Xu Yan-wen

作者机构：

关键词： potatoes; cultivars; nutritional components; grey relational analysis; potato steamed bread

期刊名称：JOURNAL OF INTEGRATIVE AGRICULTURE （ 影响因子：2.848； 五年影响因子：2.979 ）

ISSN： 2095-3119

年卷期： 2019 年 18 卷 1 期

页码：

收录情况： SCI

摘要： Chemical composition (moisture, protein, starch, ash, fiber, fat), vitamins (vitamin C, vitamin B-1, vitamin B-2), total polyphenol content, antioxidant capacity, minerals, and amino acid of 14 potato cultivars in China were evaluated. The results indicated that all parameters varied significantly among different potato cultivars. The total starch, crude protein and fat content ranged between 57.42-67.83%, 10.88-14.10% and 0.10-0.73% dry weight (DW), respectively. Moreover, the consumption of potato increased remarkably the dietary intake of vitamins, K, Mn and Cu. In addition, the chemical score of amino acid varied considerably between different cultivars, which ranged from 54 (Neida 3 and Neida 41) to 71 (Neida 34). Grey relational analysis (GRA) indicated that Neida 26 exhibited the most comprehensive nutritional values among potato cultivars, followed by Neida 42. Different potato flours had a significant effect on the quality parameters of potato steamed bread (PSB), Neida 26 and Neida 34 were more suitable for making PSB.

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