Study On Nutritional Characteristics Of Potato Flours And Special Cultivars Screening Of Potato-wheat Compound Steamed Bread

Potatoes are one of China’s major grain and vegetable crops, and also an important industrial raw material, which has a high utilization value. At present, the research on the special potato cultivar for potato flour processing is not comprehensive and systematic.The research on potato bread has not been reported, and there is no information about the special potato cultivar for potato flour processing. In the present study, 22 fresh potato cultivars were collected, and potato flours were preparedrespectively, and the proximate composition of potato flours from different cultivars were evaluated and compared. The quality characteristics of potato-wheat compound steamed breads(the mass ratio of potato flour and wheat flour is 3:7) made from 22 potato cultivars were evaluated and compared. Based on quality evaluation system of potato flour, correlation coefficients among the quality characteristicsof potato-wheat compound steamed bread and proximate composition of potato flours from 22 potato cultivars were analyzed. The results are as follows:(1)Potato flour is rich in protein, fiber, fat, carbohydrates, vitamins and other nutrients.The ratio of average essential amino acid content to total amino acid content of potato protein was41.92%, which was higher than the essential amino acid composition mode recommended by WHO/FAO(36%),possessed high protein nutritional value.From the results of INQ, potato was good sources of Minerals especially K and P. There was a positive and linearly associated(Pearson’s correlation) between antioxidant activity and total polyphenol, indicating that polyphenols are important antioxidants in potato flours.(2)Sensory and physical characteristics of potato-wheat compound steamed breads were also significantly affected by potato cultivar(p<0.05). Considering the sensory and physical properties of potato-wheat compound steamed bread, Yidianhong, Qingshu No.9 and Atlantic can make better bread quality.(3)The result showed that the 11 quality characteristics were consolidated into 3 principal components which accounted for 92.97% of total variation. The quality evaluation indexes of potato flour were emulsifying stability, emulsifying activity, solubility and crude fiber content.22 potato cultivars were devided into 4 categories by cluster analysis, and there was a wide genetic distance and quality difference between each categorie.Correlation analysis showed,there was no significant effect of moisture content on potato-wheat compound steamed bread,but other proximate composition has significant effect on potato-wheat compound steamed bread, while there are some correlations between the physical properties of the potato-wheat compound steamed bread.