Study On Potato Cooking Characteristics And Evaluation Of Flavor Quality

Potato has abundant yield,comprehensive nutrition and significant physiological effects,which can meet most of the body’s intake needs for energy,vitamins and minerals,and has high nutritional value and edible value.In order to meet the requirements of China’s potato staple food strategy,increase the types of potato staple food products,and improve the heating quality and quality of potato food,34 different varieties of potatoes were selected in this study,and the differences in physical and chemical properties,flavor substances and cooking resistance characteristics before and after cooking were analyzed,and the evaluation model of volatile flavor substances of fresh potatoes and steamed potatoes was established by principal component analysis.Based on the interaction of physical and chemical properties,sensory quality and flavor substances,potato varieties suitable for different processing types were screened and cooked resistance tests were carried out.The conclusions of the study are as follows:(1)In the study of the physicochemical properties of potato,the temperature gradients of 72 °C,80 °C and 88 °C were used as the temperature gradients to determine the POD enzyme activity of potato at different temperatures,and the temperature under the lowest enzyme activity was the lowest blanching temperature.Among the potato varieties tested,the lowest blanching temperature of 72 °C was No.26.The lowest blanching temperature of80 °C are No.2,No.5,No.6,No.7,No.8,No.16,No.18,No.19,No.20,No.21,No.23,No.30,No.31;The minimum blanching temperature for the remaining potato varieties is88 °C.The hardest is No.2 and the smallest is No.20;The most crisp is No.3 and the smallest is No.7.Different varieties of potatoes are suitable for processing with different types of processing.(2)In the study of flavor characteristics of potatoes before and after cooking,50 and 52 volatile substances were detected in fresh and cooked potatoes,respectively,and the main volatile substances before and after cooking were clearly distinguished,the main flavor sources of fresh potatoes were aldehydes and ester compounds,and the main flavor sources of cooked potatoes were aldehydes,alcohols and ketones.The electronic nose response values of No.27,No.16,No.3 and No.5 in fresh potatoes were higher and the flavor was stronger,and No.17 and No.33 had fruity,grassy,bean and vegetable aromas.Ripened potatoes No.28,No.32,No.31,No.21 and No.7 had higher response values and stronger flavor,and No.17 had a camphor-like odor.(3)Based on the physical and chemical characteristics and volatile component indexes in potatoes,suitable potatoes of suitable varieties were selected for cookability research.In the cooking resistance test,No.25 potato had the best texture characteristics and the strongest cooking resistance.In the unresistant cooking test,No.6 had the best performance in the two treatment methods of steamer and microwave,the sensory quality of mashed potatoes was the best,and both the steamer treatment and microwave treatment had inhibitory effects on the browning reaction of mashed potatoes.