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
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
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DOI：
10.1016/s2095-3119(18)62137-9
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发表时间：
2019
影响因子：
4.8
通讯作者：
Liang Zhou;Taihua Mu;Mengmei Ma;Ruo-fang Zhang;Qing-hua Sun;Yan-wen Xu
中科院分区：
文献类型：
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作者：
Liang Zhou;Taihua Mu;Mengmei Ma;Ruo-fang Zhang;Qing-hua Sun;Yan-wen Xu
测定了14个马铃薯品种的化学成分（水分、蛋白质、淀粉、灰分、纤维、脂肪）、维生素（维生素C、维生素B1、维生素B2）、总多酚含量、抗氧化能力、矿物质和氨基酸含量。结果表明，不同马铃薯品种间各参数差异显著。总淀粉、粗蛋白和脂肪含量分别为57.42- 67.83%、10.88-14.10%和0.10-0.73%。此外，马铃薯的消费显着增加膳食中维生素，K，Mn和Cu的摄入量。不同品种间氨基酸化学评分差异较大，从54（内达3号和内达41号）到71（内达34号）不等。灰色关联度分析表明，内大26综合营养价值最高，其次是内大42。不同马铃薯粉对马铃薯馒头的品质参数有显著影响，内达26和内达34较适合制作马铃薯馒头。
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.