为了筛选出适于干片及油炸脆片加工的马铃薯品种,生产高品质的休闲食品,该研究将9个不同马铃薯品种加工成干片和油炸脆片,并进行品质比较。此外,分析了新鲜马铃薯成分和色泽、马铃薯干片品质和油炸脆片品质三者之间的相关性。结果表明,不同品种的马铃薯干片在色泽、硬度、还原糖和蛋白质含量均表现出显著差异,其中新鲜土豆中还原糖含量低,感官评分高,蛋白质含量高,油炸脆片油脂吸附率较低;大西洋和龙薯12号2个品种制备的油炸脆片色泽、酥脆度较好,感官评分也较高,因而这2个品种更适合作为生产马铃薯脆片的原料;新鲜马铃薯淀粉含量与其干片、油炸脆片的硬度均呈正相关性,新鲜马铃薯色泽与其干片和油炸脆片色泽也显著相关。研究表明,马铃薯原料化学成分的组成直接影响马铃薯干片及其油炸脆片的品质。
The aim of this study was to screen out the suitable potato varieties to produce dried potato slices and fried potato crisps with superior qualities. This work compared the qualities of dried potato slices and fried potato crisps prepared from nine different potato varieties. The results showed that there were significant differences in color, hardness, reducing sugar and protein contents among different varieties of dried potato slices. The varieties of Atlantic and Longshu No.12 had a better performance in color, crispness and sensory evaluation. Hence, the two varieties were good sources to produce fried potato crisps. The correlations analysis between the chemical composition and color of fresh potatoes, the qualities of dried potato slices and the qualities of fried potato chips were performed. This study provides theoretical and technical guidance for variety screening and quality improvement of dried potato slices and fried potato crisps.
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