Effects Of Cutting Styles And Cooking Process On Potato Vitamins And Antioxidant Activity

Potato?Solanum tuberosum L.?is an annual herbaceous plant of the genus Solanaceae.It has the characteristics of resistance to stress,wide adaptability,short growth cycle,high nutritional value and long industrial chain.It has great potential for consumption growth.Different potato dishes have different requirements for cutting methods,and the effects of cutting methods on nutrients are significantly different,and different cooking steps of the same cooking method will cause different losses of nutrients in vegetables.Therefore,this article takes the Netherlands No.15 potato as the research object,explores the impact of cooking links on potato nutrients and antioxidant activity during the cutting and cooking of potato dishes,in order to provide consumers with the assessment of the nutrition of traditional dishes and a reasonable and healthy diet.Different cutting methods will affect the nutrition and antioxidant value of potatoes.In this study,Potatoes were submitted to five levels of wounding intensity?A/W?including the whole?CK?,slices,pies,shreds and chopped samples,which corresponded to A/W of 0,123 cm²/g,372 cm²/g,616 cm²/g and 1384 cm²/g,respectively.The results showed that when the cutting method is slice,the retention rate of VB₁ is higher compared with the control;when the cutting method is block,the retention rate of VB₂,VB₅,VB₇ and VB₉ is higher compared with the control;when the cutting method is silk,the retention rate of niacin,nicotinamide and VC is higher compared with the control;At the end of the cut,the retention rate of VB₆,chlorogenic acid and coumaric acid was higher compared with the control.There was no significant difference in VB₉ change between different cutting styles.However,the content of VB₅ and VB₁₂ gradually decreased with the increase of wounding intensity.Wounding intensity induces accumulation of chlorogenic acid and coumaric acid and an increase in PAL activity.Wounding intensity reduced potato SOD and POD activity,but the total antioxidant capacity is enhanced.Taking the change of VB₁ as a reference,the cooking process of dish sour and spicy potato silk is optimized by single factor test and orthogonal test.The cooking process parameters are:manual shredding,soaking potato shreds for 1 min,blanching for 0.5 min,cooling for 0.5 min,and finally stir-frying for 2 min under 1400 W of induction cooker to obtain the highest preservation rate of VB₁.This process is used as a research process to influence the nutritional quality of potatoes in the subsequent cooking process.According to the optimized cooking process of hot and sour potato silk,the influence of cooking process of hot and sour potato silk on B vitamins,VC and antioxidant activity of potatoes was studied.The soaking process can effectively reduce the starch on the surface of potatoes;the blanching process makes the starch partially gelatinized,and the washing process can maintain the crispness of the dishes.The results showed that,the soaking,blanching and cooling processes resulted in the reduction of the B vitamins and VC content compared with the control.Cooling process caused the most serious loss of VB₂,niacin,VB₇,VB₉ and chlorogenic acid;frying process caused VB₁,VB₅,VB₆ and coumaric acid severe losses;soaking process caused VB₁₂ and VC the most severe losses,and blanching caused the most severe losses of niacinamide.It is worth noting that the content of VB₁,VB₅ and VB₆ increased after the blanching and cooling process compared with the soaking,but it is still lower than the control.However,both B vitamins and VC decreased sharply after stir-frying process.VB₂ decreased the most after the stir-frying?a decrease of 81.46%compared to the control?,while VB₁,nicotinic acid,nicotinamide,VB₇and VC retained the most.In addition,there was no significant difference of VB₉ contents among different cooking processes compared to the control.Antioxidant activities declined after stir-frying process.SOD exhibited a reduction rate of 95.32%and POD 97.13%.The clarification of nutrient loss and retention of sour and spicy potato silk during cooking process provides the scientific evidence for nutrition evaluation in Chinese traditional dishes and have a significant meaning for the health evaluation of dishes.