Sensory Quality Analysis And Tuber Starch Structural Changes Of Potato Hot-Processed Products

Usually,after the steaming treatment,potato which is placed at room temperature for a period of time will have a bad taste and smell after reheating.That's because of the starch retrogradation.Therefore,solving this problem is quite important in promoting the process of potato as staple food.In this paper,nine processing techniques were designed under two cold treatment conditions of 4? and-20?.The best process was obtained through sensory evaluation and texture testing.In addition,the changes of potato starch and the flavor in the process were investigated.At the same time,reducing sugar content was detected.The processes of the paper were set as follows:? potatoes were stored at 4? for 24 hours after steaming treatment,then they were reheated by microwave and steamer respectively,?Potatoes were placed at-20? for 24 hours after steaming treatment,then used microwave and steamer to reheat them respectively,?after steaming treatment,first placed potatoes at 4? for 24 hours and then transferred them to-20? conditions for 24 hours,then reheated them with microwave and steamer respectively,?after steaming treatment,placed potatoes at-20? for 24 hours and then transferred them to 4?conditions for 24 hours,then used microwave and steamer to reheat them respectively.Sensory evaluation results showed that the scores of the product which was placed at-20? for 24 hours after steaming was the highest in the all samples,and the scores of the product which was reheated by microwave was higher than that of the product which was reheated by steamer.All the experimental samples were tested for color difference.The total color difference of the samples which were placed in-20? for 24 hours after steaming treatment and reheated by microwave and steamer respectively was the smallest.The hardness of all the experimental samples was determined,and the results showed that samples stored at-20? for 24 hours and reheated by microwave and steamer respectively had the lowest hardness.The components of the flavor substance were detected by GC-MS.The results showed that the aldehydes and esters played a good role in the scent of the sample,and the olefins and furans caused the sample to have a bad flavor.The tuber starch changes of samples during hot processing were as follows:thermodynamic properties:the value of enthalpy was the highest when samples were stored at 4? for 24 hours and then were transferred to-20? for 24 hours.The enthalpy value of samples which were stored at-20? for 24 hours was the smallest;gelatinization properties:In all samples that were treated at low temperature environment but were not reheated:the peak viscosity of the samples which were stored at 4? for 24 hours and then transferred to-20? for 24 hours was the highest,the peak viscosity of the samples which were stored at-20? 24 hours was the lowest;starch crystallinity:tuber starch crystallinity of samples which were placed at 4? for 24 hours was larger than that of samples which were placed at-20? for 24 hours.Based on all the conditions,the greater the viscosity and starch rejuvenation,the worse the taste of the reheated product.