Chuño production is a kind of ancient method of potato preservation that has been used to the present day.In this study,physicochemical property and nutrition quality of white chuño(WC),black chuño,and ...Chuño production is a kind of ancient method of potato preservation that has been used to the present day.In this study,physicochemical property and nutrition quality of white chuño(WC),black chuño,and dehydrated potato flour prepared by hot air drying(AD)and freezing drying were analyzed and compared.The results revealed that the average particle size of the starch in WC is almost 10 times of the dehydrated potato flour by AD treatment according to the laser particle size meter.During the dehydration of WC,water-soluble minerals(K+,Mg2+),proteins,ascorbic acid,etc.were partly lost while Ca2+content increased dramatically.In addition,WC showed the lowest antioxidant capacity among the four different kinds of dehydrated potato products.The polyphenol oxidase activity of WC,black chuño and AD were between 0.62–12.2 U/g fresh weight,which indicated that the color will be stable when chuño was used as staple food ingredient in the subsequent process.Therefore,as a potato processed food,chuño displayed great potential for promotion in the cold and poor rural areas of the northern China.展开更多
In order to investigate the food nutrition and safety of potato,the objective of the present study is to quantify glycoalkaloids(-chaconine and-solanine)and phenolic compounds in three potato cultivars,namely,Russet B...In order to investigate the food nutrition and safety of potato,the objective of the present study is to quantify glycoalkaloids(-chaconine and-solanine)and phenolic compounds in three potato cultivars,namely,Russet Burbank,Atlantic,and Shepody,grown in Hebei,China,and these two classes of biologically active compounds in commercial dehydrated potato flakes were also investigated.The total glycoalkaloid levels in whole potatoes ranged from 4.72 mg/kg for Shepody potatoes to 34.45 mg/kg for Russet Burbank potatoes.The ratio of-chaconine to-solanine in whole potatoes ranged from 0.41 for Russet Burbank potatoes to 3.61 for Atlantic potatoes.The removal rate of total glycoalkaloids in Russet Burbank potatoes during dehydrated potato flake processing is 90.0%.Chlorogenic acid is the dominant phenolic compound in Russet Burbank potatoes.By contrast,Atlantic and Shepody potatoes contain considerable caffeic acid.The loss rate of phenolic compounds in Russet Burbank during dehydrated potato flake processing is 50.47%.展开更多
基金supported by the earmarked fund for CARS(Grant No.CARS-09)High Technology Industrialization of Sccience and Technology Cooperation Between Jilin Province and Chinese Academy of Sciences(Grant No.2021SYHZ0005)Key Research and Development Plan of Ningxia Hui Autonomous Region(Grant No.2020BBF03018).
文摘Chuño production is a kind of ancient method of potato preservation that has been used to the present day.In this study,physicochemical property and nutrition quality of white chuño(WC),black chuño,and dehydrated potato flour prepared by hot air drying(AD)and freezing drying were analyzed and compared.The results revealed that the average particle size of the starch in WC is almost 10 times of the dehydrated potato flour by AD treatment according to the laser particle size meter.During the dehydration of WC,water-soluble minerals(K+,Mg2+),proteins,ascorbic acid,etc.were partly lost while Ca2+content increased dramatically.In addition,WC showed the lowest antioxidant capacity among the four different kinds of dehydrated potato products.The polyphenol oxidase activity of WC,black chuño and AD were between 0.62–12.2 U/g fresh weight,which indicated that the color will be stable when chuño was used as staple food ingredient in the subsequent process.Therefore,as a potato processed food,chuño displayed great potential for promotion in the cold and poor rural areas of the northern China.
基金This work was supported by the China Agriculture Research System(CARS-10)the National Key Research and Development Plan(2016YFD0401302-02)+2 种基金the Science and Technology Major Project of Gansu Province(1602NKDJ022-1)the Natural Science Foundation of Gansu Province(1501RJZA004)the Science and Technology Planing Project of Lanzhou(2016-3-123).
文摘In order to investigate the food nutrition and safety of potato,the objective of the present study is to quantify glycoalkaloids(-chaconine and-solanine)and phenolic compounds in three potato cultivars,namely,Russet Burbank,Atlantic,and Shepody,grown in Hebei,China,and these two classes of biologically active compounds in commercial dehydrated potato flakes were also investigated.The total glycoalkaloid levels in whole potatoes ranged from 4.72 mg/kg for Shepody potatoes to 34.45 mg/kg for Russet Burbank potatoes.The ratio of-chaconine to-solanine in whole potatoes ranged from 0.41 for Russet Burbank potatoes to 3.61 for Atlantic potatoes.The removal rate of total glycoalkaloids in Russet Burbank potatoes during dehydrated potato flake processing is 90.0%.Chlorogenic acid is the dominant phenolic compound in Russet Burbank potatoes.By contrast,Atlantic and Shepody potatoes contain considerable caffeic acid.The loss rate of phenolic compounds in Russet Burbank during dehydrated potato flake processing is 50.47%.