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青海省马铃薯品种(系)用于油炸薯条加工的适宜性及品质分析

张青青 邝吉卫 党斌 杨希娟

粮油食品科技2024,Vol.32Issue(4):152-160,9.
粮油食品科技2024,Vol.32Issue(4):152-160,9.DOI:10.16210/j.cnki.1007-7561.2024.04.019

青海省马铃薯品种(系)用于油炸薯条加工的适宜性及品质分析

Analyzing the Suitability and Quality of Potato Varieties(lines)from Qinghai Province for the Production of Fried Potato Fries

张青青 1邝吉卫 2党斌 2杨希娟2

作者信息

  • 1. 青海大学 农牧学院,青海 西宁 810016||青海大学 农林科学院 青海省青藏高原农产品加工重点实验室,青海 西宁 810000
  • 2. 青海大学 农林科学院 青海省青藏高原农产品加工重点实验室,青海 西宁 810000||青海省农林科学院 青藏高原种质资源研究与利用实验室,青海 西宁 810000
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摘要

Abstract

The objective of this study was to assess the differences in the quality of fried potato fries across various potato varieties(lines)in Qinghai Province,as well as to identify suitable potato varieties(lines)for the production of fried potato fries.Twenty-one representative potato varieties(lines)were selected as raw materials for the production of fried potato fries,and then their fundamental nutritional attributes and quality characteristics were evaluated.The suitability of the fried potato fries was assessed using principal component analysis,correlation analysis,and iterative clustering.The results revealed considerable differences in the nutritional indicators among different potato varieties(lines)in Qinghai Province.Principal component analysis identified five principal components,which accounted for 86.43%of the cumulative variance contribution rate.Leveraging the comprehensive scores from iterative clustering,three suitable potato varieties(lines)for processing fried potato fries were identified,namely,Qingshu 15,Qingshu 14,and Qing 11-2-9.Evaluation of their palatability characteristics demonstrated that the fried potato fries exhibited a crispy exterior and tender interior texture(sensory score of 62~73),favorable chewiness(52~53),and bright color(a* value of 4.0~6.5),aligning with practical applications.The results achieved efficient utilization of potato processing in Qinghai Province,which could meet consumer demand,and provided a theoretical basis for potato quality improvement and special variety breeding.

关键词

油炸马铃薯条/适宜性研究/品质评价/主成分分析/迭代聚类

Key words

potato fried fries/suitability study/quality evaluation/principal component analysis/iterative clustering

分类

轻工纺织

引用本文复制引用

张青青,邝吉卫,党斌,杨希娟..青海省马铃薯品种(系)用于油炸薯条加工的适宜性及品质分析[J].粮油食品科技,2024,32(4):152-160,9.

基金项目

青海省科技厅创新平台建设项目(2022-ZJ-T04) Qinghai Provincial Department of Science and Technology Innovation Platform Construction Project(No.2022-ZJ-T04) (2022-ZJ-T04)

粮油食品科技

OA北大核心CSTPCD

1007-7561

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