Evaluation of the Nutritional Quality and Texture Characteristics of 8 Varieties of Potatoes in Bashang Area of Northwest Hebei
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Abstract:
To understand the nutritional quality, texture characteristics and processing suitability of 8 varieties of potatoes which mainly cultivated in Bashang area of northwest Hebei, five main nutritional indexes (the contents of starch, crude protein, vitamin C, dry matter, reducing sugar) and four main texture indexes (cortical hardness, endodermal hardness, flesh skin brittleness, area of compactness) were determined. Besides, the comprehensive evaluation of nutritional quality and texture characteristics were analyzed respectively by the subordinate function method. The results showed that the main nutritional and texture indexes varied significantly (p<0.05) in different varieties of potatoes. Among the five main nutritional indexs of different varieties of potatoes, the coefficient of variation of reducing sugar content was 49.23%, and that of starch content was 17.09%; among the four main texture indexs, the coefficient of variation of compactness area was 28.55%, and that of meat brittleness was 19.56%. With the analysis of the membership function, the order of the nutritional quality of different varieties of potatoes was Atlantic>Burbank>Shapoti>Jizhangshu No.8>Heijingang>Jizhangshu No.12>Jizhangshu No.5>Red Beauty, and the corresponding order of the texture characteristics was Atlantic>Jizhangshu No. 12>Burbank>Heijingang>Shapoti>Jizhangshu No.8>Red Beauty>Jizhangshu No.5. Consequently, the processing suitability of the 8 varieties of potatoes was also obtained. In conclusion, this study provided not only a scientific basis for the application of the different varieties of potatoes mainly cultivated in Bashang area of northwest Hebei, but also a theoretical reference for their deep processing in the future.
