Nutritional evaluation of different cultivars of potatoes (Solanum tuberosum L.) from China by grey relational analysis (GRA) and its application in potato steamed bread making
文献类型： 外文期刊
作者： Zhou Liang 1 ; Mu Tai-hua 1 ; Ma Meng-mei 1 ; Zhang Run-fang 2 ; Sun Qing-hua 2 ; Xu Yan-wen 3 ;
作者机构： 1.Chinese Acad Agr Sci, Inst Food Sci & Technol, Key Lab Agroprod Proc, Minist Agr & Rural Affairs, Beijing 100193, Peoples R China
2.Inner Mongolia Univ, Inner Mongolia Potato Engn & Technol Res Ctr, Hohhot 010021, Peoples R China
3.Xinjiang Acad Agr Sci, Comprehens Testing Ground, Urumqi 830000, Peoples R China
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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