旱作不同品种(系)马铃薯对马铃薯面条品质特性的影响

Effects of Different Potato Cultivars (lines) in Dryland on the Quality Characteristics of Potato Noodles

为研究不同马铃薯品种(系)加工面条的适宜性,以13个旱作品种(系)的新鲜马铃薯为原料制备马铃薯面条,在对13个不同品种(系)基本成分分析和比较的基础上,以纯小麦为对照,研究不同品种(系)马铃薯对面条感官、蒸煮和质构特性的影响。结果表明,不同品种(系)马铃薯面条的感官、蒸煮和质构特性存在显著差异性(P<0.05)。感官综合评分较高的品种(系)是陇薯9号、中薯18号、LY08104-12、L1036-34、天薯11号;断条率较低的品种是陇薯7号、陇薯9号、陇薯11号、陇薯14号、天薯11号;蒸煮损失率较小的品种(系)是天薯11号、L1027-10、中薯18号、L1036-34、L1149-2;硬度、弹性和咀嚼性较好的品种(系)是L1149-2、陇薯7号、陇薯14号、青薯9号、中薯18号。综合评价面条的感官、蒸煮和质构特性,供试的13个品种(系)中,陇薯9号、天薯11号、中薯18号和新品系L1036-34、L1149-2表现较好,制得的面条感官品质较好,硬度适中,口感劲道,质构品质也较优。与CK相比,所筛选品种制得的面条感官评分范围为82.98~88.66分,较CK降低5.31~11.34个百分点;断条率与CK相当;损失率范围为2.44%~4.76%,较CK高出1.86~4.18个百分点;面条的质构特性与CK之间不存在显著差异(P<0.05)。

The purpose of this study was to study the suitability of processing noodles with different potato varieties,fresh potato samples from 13 cultivars(lines)were used as raw materials to prepare potato noodles,based on the analysis of the basic components of different varieties(lines),and the effects of sensory,cooking properties and texture properties of potato noodles were studied contrast with pure wheat. The results showed significant differences(P<0.05)in the sensory,cooking properties,and texture properties among the potato noodles from different cultivars(lines). Longshu No. 9,Zhongshu No. 18,LY08104-12,L1036-34,and Tianshu No.11 had relatively high sensory score,Longshu No.7,Longshu No.9,Longshu No.11,Longshu No.14,and Tianshu No.11 had relatively low breaking rate;Tianshu No.11,L1027-10,Zhongshu No. 18,L1036-34,and L1149-2 had relatively low loss rate;L1149-2,Longshu No.7,Longshu No.14,qinshuNo.9,and Zhongshu No.18 had relatively good hardness,elasticity and chewiness. Based on the sensory and physical properties of potato noodles,Longshu No.9,Tianshu No.11,Zhongshu No.18,L1036-34,and L1149-2 performed better than the other potato cultivars in the preparation of noodle with good senses,moderate hardness,and good texture quality. The sensory score of noodles of selected varieties ranged from 82.98~88.66 points,which was 5.31~11.34 percentage point lower than CK;The broken rate of noodles was the same as CK;The loss rate ranged from 2.44% to 24.76%,which was 1.86~4.18 percentage point higher than CK;And there was no significant difference between the texture characteristics of noodles and CK(P<0.05).