Application of Different Varieties of Potato Flakes in Instant Mashed Potatoes
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Abstract:
Dongnong 310 is an indigenous potato variety suitable for whole powder processing. Herein, mashed potatoes prepared using Dongnong 310 and Atlantic (introduced for potato flakes variety) were compared in terms of nutrients, texture, volatile flavor compounds, and sensory evaluation. The results showed that the content of dry matter, protein, and starch of Dongnong 310 potato flakes were lower than those of Atlantic potato flakes. Regarding mineral elements, the calcium content was lower, whereas phosphorus, iron, magnesium, and potassium contents were higher in the Dongnong 310 samples than in the Atlantic samples. Water absorption was lower in the Dongnong 310 sample than in the Atlantic sample. The two potato flakes had the same lightness but Dongnong 310 was yellower and greener. When the same proportion of potato flakes was added, the hardness and cohesiveness of Atlantic mashed potato were more similar to those of mashed potatoes made commercially, whereas Dongnong 310 potato had a softer texture and lower cohesion and was more palatable. Gas chromatography-mass spectrometry analysis showed that Dongnong 310 was the key aroma substance of potato because of its high content of aldehydes and low odor threshold, and thus had a greater impact on the intense flavor. Mashed potatoes prepared from Dongnong 310 potato flakes were richer in nutrients, had more intense flavor and softer texture than those prepared from Atlantic potato flakes. A slight increase in the proportion can lead to a texture similar to that of commercially available mashed potatoes, which is suitable for processing into mashed potatoes.
