西北旱区不同品种马铃薯薯饼加工品质特性分析

为研究不同品种马铃薯与薯饼品质特性之间的关系,以适宜西北旱区栽培的13个马铃薯鲜薯为原料制备马铃薯薯饼,并对薯饼的感官和TPA进行了分析和比较,结果表明,不同马铃薯品种对加工薯饼的品质特性具有显著影响(p<0.05),不同品种马铃薯淀粉含量、蛋白质含量与马铃薯薯饼的硬度、弹性、胶着性及咀嚼性呈极显著正相关(p<0.01),而不同马铃薯品种淀粉含量、粗蛋白含量与马铃薯薯饼色泽无显著相关性(p>0.05);综合评价感官和TPA,供试的13个品种中,陇薯7号、陇薯8号、中薯18号和新品系LY08104-12的表现较好,制得的马铃薯薯饼感官品质较好,硬度适中,口感酥软,质构品质也较优。该结论可为不同马铃薯品种在薯制品加工适宜性方面提供一定的理论参考。

Processing quality characteristics analysis of potato-cake of different potato varieties in northwest arid area

The purpose of this study was to investigate the relationship between potato varieties and quality characteristics of potato-cake for different potato cultivars. Fresh potato samples from 13 cultivars were used as raw material to prepare potato-cake,and the sensory and texture profile analysis(TPA)of the obtained potato-cake were evaluated and compared. The results showed that different potato varieties had significant effects on the quality characteristics of processed potato cakes(p<0.05). The hardness,elasticity,gumminess and chewiness of the potato-cake were extremely significant correlated(p<0.01)with the starch and protein contents of different potato varieties. However,no significant correlation(p>0.05)was seen between color of potato-cake and starch and protein contents of different potato varieties. According to the comprehensive evaluation of sensory and TPA results,longshu 7,longshu 8,zhongshu 8 and LY08104-12 performed better than the other potato cultivars and the prepared potato-cake showed moderate hardness,soft taste and good texture quality. In conclusion,this study could provide theoretical basis for the suitability of potato varieties in the processing of potato products.