Potato Steaming And Roasting Taste Quality Evaluation Index Screening And Application

Potato is a plant used for both food and vegetables,and is popular among consumers for its rich nutritional value and wide range of applications-both for fresh food and for food processing.At present,the evaluation index of potato taste has not been clarified,there is no unified potato taste evaluation system and the method of potato taste evaluation is based on a single sensory evaluation,the evaluation results lack objectivity,therefore,for potato varieties that have been bred and applied,explore the correlation between their sensory evaluation and quality traits and instrumentation of the index,for the establishment of a simplified taste evaluation system and quality taste varieties It is of great relevance to establish a simplified taste evaluation system and to grasp the quality traits of high-quality taste varieties.In this experiment,19 potato varieties were used for sensory evaluation,supplemented by instrumental and quality trait measurements,to conduct quality research related to potato taste and to provide reference for subsequent breeders to grasp consumer preferences and breed varieties with high quality taste.（1）Based on the results of the sensory evaluation,the optimal steaming time was determined to be 25 min when using an electric steamer with a power of 1500 w,and 30 min when baking in an oven with a temperature setting of 200℃and a preheating mode of 10 min and a double-sided hot air circulation,The top 5 varieties in terms of taste sensory scores under the baking treatment were Velas,Dongnong 314,Ne-9,Atlantic and Yankee 5 in that order.The varieties with moderate softness,moderate rejection strength and strong sense of flour and surface had the highest overall scores.（2）Correlation analysis of texture index and palatability index of sensory evaluation index showed that under steaming conditions,the correlation coefficients of hardness of the two evaluation indexes were 0.903^**and 0.825^**in fresh and processed types,respectively,and the correlation coefficients of stickiness were-0.929^**and-0.904^**,respectively,and the correlation coefficients of chewiness were 0.984^**and 0.968^**;under baking conditions,the correlation coefficients of the two evaluation indicators for hardness in the fresh and processed types were0.996^**and 0.932^**,the correlation coefficients for stickiness were-0.877^**and-0.857^**,and the correlation coefficients for chewiness were 0.973^**and 0.787^**,respectively,and the correlation of each corresponding evaluation indicator was highly significant,so the The results of replacing some of the human sensory evaluation indexes with qualitative structure indexes are reliable.（3）Using principal component regression,each sensory attribute factor was used as the independent variable X and the overall feeling was used as the dependent variable Y.The weights of each sensory attribute factor within the overall feeling evaluation under the steaming and baking treatments were clarified.Under the steaming treatment,the top 5 weighted sensory attributes in the overall perception evaluation were taste,aroma,color,gloss and integrity,and under the roasting treatment,the top 5 weighted sensory attributes were color,gloss,chewiness,integrity and aroma,in that order.Using stepwise regression analysis,the four important sensory attributes of hardness,stickiness,flourish and chewiness were used as dependent variables,and the texture indicators and quality traits were used as independent variables to establish stepwise regression models under the steaming and baking treatments,respectively,and the taste evaluation indicators representing steaming and baking were selected,in which the main contributors were quality traits such as starch and straight-chain starch content,hardness,elasticity and reparability,etc.The quality traits and the quality indicators of the roasted and steamed products were selected.（4）Using quality traits and texture indexes as independent variables X and overall perception evaluation as dependent variables Y,regression models for overall perception evaluation of potatoes under steaming and baking conditions were developed using principal component regression analysis,stepwise regression analysis and least partial squares,respectively,in which the stepwise regression model had the best overall prediction effect with R-squared of 0.538 for baking conditions and R-squared of 0.607 for steaming conditions.The R-squared of the model fit was0.538 under baking conditions and 0.607 under steaming conditions,providing a reference basis for future potato taste quality prediction.