Research On The Influencing Factors Of Resistant Starch Content And Quality Assessment Of French Fried Potatoes

In order to dissovle the problem, the study of improving the resistant starch content in the french fried potatoes was performed. A optimal technology was obtained in the study. The effect of chemical composition in potato tuber on the resistant starch content of fried potatoes was researched, and20potato cultivars were used to carry out the experiment with the principal component analysis method. In the mean of sensory evaluation, chroma analysis and texture analysis, the sensory quality of french fried potatoes were assessed, and the practicability of using instrumental data to predict its sensory quality was attempted.1.Parameters of fried potatoes technology were studied in a factor experimental disign. A new technology was obtained after the orthogononal experiment. In the study we find that, factors influence the resistant starch content in french fried potatoes to different degrees:refrying teperature, frying temperature, drying time,frying time, refrying time, drying temperature, and blanching time, in descending order.2.0n the base of chemical compositions of20potato cultivars, the effect of chemical compositions on the resistant starch content was investigated using pricipal component analysis and linear regrssion. Factors obviously affect the resistant starch content were as follows:amylose ratio, reducing sugar, oil and dry matter content. An assessment model of potato quality was established in the way of Linear regression analysis. All the cultivars used in the investigation were assessed using the regression model.3.High content of resistant starch would profit a good color of the french fried potatoes through the analysis of correlation between the sensory evaluation scores and chemical compositions of french fried potatoes.4.Significant correlations were found between brightness, total chromatic abrretion and total sensory evaluation scores; and the blue-yellow value of french fried potatoes can reflect the frying extent of fried potatoes. High value of its blue-yellow mean that the potatoes were fried excessivly, and the bad color, flavor.5.Textural varioble were found to correlate significantly with sensory evaluation varioble through the analysis of correlation between texture and sensory evaluation of French fried potatoes. A pridicted model of sensory evaluation was established through Linear Regression analysis. Then six samples were measured using the texture analyzer and predicted sensory evaluation scores were computed through model. The test error of assessment model was abtained.