Nutritional evaluation of different cultivars of potatoes(Solanum tuberosum L.) from China by grey relational analysis(GRA) and its application in potato steamed bread making  

作　　者：ZHOU Liang MU Tai-hua MA Meng-mei ZHANG Ruo-fang SUN Qing-hua XU Yan-wen 

机构地区：[1]Key Laboratory of Agro-Products Processing,Ministry of Agriculture and Rural Affairs/Institute of Food Science and Technology,Chinese Academy of Agricultural Sciences [2]Inner Mongolia Potato Engineering and Technology Research Centre,Inner Mongolia University [3]Comprehensive Testing Ground,Xinjiang Academy of Agricultural Sciences

出　　处：《Journal of Integrative Agriculture》2019年第1期231-245,共15页农业科学学报（英文版）

基　　金：financed by the National Key R&D program of China (2016YFE0133600 and 2017YFD0400401);the Collaborative Innovation Task of CAAS (CAASXTCX2016005);the Public Welfare Industry (Agriculture) Research Project,Ministry of Agriculture of China (201503001-2)

摘　　要：Chemical composition(moisture,protein,starch,ash,fiber,fat),vitamins(vitamin C,vitamin B1,vitamin B2),total polyphenol content,antioxidant capacity,minerals,and amino acid of 14 potato cultivars in China were evaluated.The results indicated that all parameters varied significantly among different potato cultivars.The total starch,crude protein and fat content ranged between 57.42–67.83%,10.88–14.10% and 0.10–0.73% dry weight(DW),respectively.Moreover,the consumption of potato increased remarkably the dietary intake of vitamins,K,Mn and Cu.In addition,the chemical score of amino acid varied considerably between different cultivars,which ranged from 54(Neida 3 and Neida 41) to 71(Neida 34).Grey relational analysis(GRA) indicated that Neida 26 exhibited the most comprehensive nutritional values among potato cultivars,followed by Neida 42.Different potato flours had a significant effect on the quality parameters of potato steamed bread(PSB),Neida 26 and Neida 34 were more suitable for making PSB.Chemical composition(moisture,protein,starch,ash,fiber,fat),vitamins(vitamin C,vitamin B1,vitamin B2),total polyphenol content,antioxidant capacity,minerals,and amino acid of 14 potato cultivars in China were evaluated.The results indicated that all parameters varied significantly among different potato cultivars.The total starch,crude protein and fat content ranged between 57.42–67.83%,10.88–14.10% and 0.10–0.73% dry weight(DW),respectively.Moreover,the consumption of potato increased remarkably the dietary intake of vitamins,K,Mn and Cu.In addition,the chemical score of amino acid varied considerably between different cultivars,which ranged from 54(Neida 3 and Neida 41) to 71(Neida 34).Grey relational analysis(GRA) indicated that Neida 26 exhibited the most comprehensive nutritional values among potato cultivars,followed by Neida 42.Different potato flours had a significant effect on the quality parameters of potato steamed bread(PSB),Neida 26 and Neida 34 were more suitable for making PSB.

关 键 词：POTATOES CULTIVARS NUTRITIONAL components grey relational analysis POTATO STEAMED BREAD 

分 类 号：S[农业科学]