Physico-chemical properties and nutrition quality of potato flour: chuño vs modern processing technology  

作　　者：Zhao-Jun Wang Xiao-Feng Liu Jian Xu Jaspreet Singh Lovedeep Kaur Gang Liu Fan-Kui Zeng 

机构地区：[1]Research and Development Center for Eco-materials and Eco-chemistry,Lanzhou Institute of Chemical Physics of the Chinese Academy of Sciences,Lanzhou 730000,China [2]College of Life Science and Engineering,Lanzhou University of Technology,Lanzhou 730050,China [3]Riddet Institute and School of Food and Advanced Technology,Massey University,Palmerston North 4442,New Zealand

出　　处：《Food and Health》2023年第4期1-7,共7页食品和健康（英文）

基　　金：supported by the earmarked fund for CARS(Grant No.CARS-09);High Technology Industrialization of Sccience and Technology Cooperation Between Jilin Province and Chinese Academy of Sciences(Grant No.2021SYHZ0005);Key Research and Development Plan of Ningxia Hui Autonomous Region(Grant No.2020BBF03018).

摘　　要：Chuño production is a kind of ancient method of potato preservation that has been used to the present day.In this study,physicochemical property and nutrition quality of white chuño(WC),black chuño,and dehydrated potato flour prepared by hot air drying(AD)and freezing drying were analyzed and compared.The results revealed that the average particle size of the starch in WC is almost 10 times of the dehydrated potato flour by AD treatment according to the laser particle size meter.During the dehydration of WC,water-soluble minerals(K+,Mg2+),proteins,ascorbic acid,etc.were partly lost while Ca2+content increased dramatically.In addition,WC showed the lowest antioxidant capacity among the four different kinds of dehydrated potato products.The polyphenol oxidase activity of WC,black chuño and AD were between 0.62–12.2 U/g fresh weight,which indicated that the color will be stable when chuño was used as staple food ingredient in the subsequent process.Therefore,as a potato processed food,chuño displayed great potential for promotion in the cold and poor rural areas of the northern China.

关 键 词：white chuño black chuño hot air drying freezing drying potato products 

分 类 号：G62[文化科学—教育学]