The effect of potato (Solanum tuberosumL.) cultivars on the sensory, nutritional, functional, and safety properties of French fries

文献类型： 外文期刊

第一作者： Jaggan, Mayuri

作者： Jaggan, Mayuri;Mu, Taihua;Sun, Hongnan;Jaggan, Mayuri;Mu, Taihua;Sun, Hongnan

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期刊名称：JOURNAL OF FOOD PROCESSING AND PRESERVATION （ 影响因子：2.19； 五年影响因子：2.271 ）

ISSN： 0145-8892

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收录情况： SCI

摘要： This study analyzed the nutritional, functional, and safety properties of 10 potato cultivars from China and their respective French fries. After frying there was a moisture loss of 24.16%-49.94% and oil uptake of 20.17%-31.01%. Ash, protein, carbohydrate (52.23%-62.49%), total polyphenol content, vitamin C (up to 4.56 mg/100 g), and reducing sugar decreased possibly due to leaching during processing and the reaction and denaturation of compounds caused by the heat during frying. Conversely, dietary fiber (21.91%-31.40%), antioxidant activity (2.04-2.79 mu g TE/mg), vitamin E, and acrylamide increased. Generation of new compounds during frying, difference in cultivar and frying medium can be an explanation. French fries made from Longshu No. 10 and Shepody had higher overall sensory acceptability. Grey relational analysis indicated Longshu No. 10 had highest comprehensive quality value. PCA analysis suggested the content of fat, dietary fiber, carbohydrate, vitamin C, and antioxidant activity in fresh potatoes are the key factors for French fries' quality. Practical applications Potatoes are an important source of calories and nutrition, and they are increasingly consumed in the form of French fries. The selection of new potato varieties is important to the growing French fry processing industry in China. The general process for making French fries includes peeling (optional), cutting, hot water blanching, drying, par-frying, freezing, and finish frying. This process not only aids in the development of important quality attributes such as color, texture, and overall flavor, but it also impacts the nutritional properties of the potato and the formation of acrylamide. It is also widely understood that variety of potato strongly influences these same functional and nutritional characteristics. Therefore, understanding how the nutrient composition of a specific potato variety changes during processing, in addition to its sensory attributes, is critical in identifying the best varieties for commercial French fry production.

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