Food and Fermentation Industries >

2023 , Vol. 49 >Issue 9: 120 - 127

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.032467

Effects of colored potato varieties and fermentation methods on ferment quality and antioxidant properties

  • SHI Xue ,
  • LI Min ,
  • CHEN Qin ,
  • REN Yamei
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  • (College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China)

Received date: 2022-05-27

  Revised date: 2022-07-14

  Online published: 2023-06-05

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Abstract

In order to develop new colored potato products and promote the development of the potato processing industry. Yellow rose, red rose, and purple rose potatoes were used as test materials to explore the effects of colored potato varieties and fermentation methods on the physicochemical property of ferment, active ingredient content, in vitro antioxidant capacity ,and sensory organs. The results showed that the content of organic acids measured in descending order was lactic acid>citric acid>succinic acid>tartaric acid>malic acid>acetic acid>oxalic acid. The total organic acid content of the ferment obtained from fermentation method 2 of red rose potato was the highest, which was 24.07 mg/mL. Among the nine kinds of potato ferment, the purple rose potato ferment obtained by fermentation method 1 had the highest total phenol content (34.03 mg/100 mL). The red rose ferment obtained by fermentation method 2 had the highest superoxide dismutase (SOD) activity (1 013.43 U/mL). The Purple rose ferment obtained from fermentation mode 3 had the highest anthocyanin content (26.40 mg/L). Under the same fermentation method, the ABTS cationic radical, ·OH scavenging ability and iron-reducing ability of ferment obtained from different varieties of potato fermentation were purple rose>red rose>yellow rose. The purple rose potato ferment obtained from fermentation method 3 had the highest comprehensive sensory evaluation. Comprehensive evaluation, the purple rose ferment obtained by fermentation mode 3 has good antioxidant capacity and sensory quality, and is suitable for processing into potato ferment.

Key words： colored potato; ferment; active substance; antioxidant activity; organic acid content

Cite this article

SHI Xue , LI Min , CHEN Qin , REN Yamei . Effects of colored potato varieties and fermentation methods on ferment quality and antioxidant properties[J]. Food and Fermentation Industries, 2023 , 49(9) : 120 -127 . DOI: 10.13995/j.cnki.11-1802/ts.032467

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