Correlation Analysis of the Physicochemical Properties, Steaming Quality and Impedance Characteristics of Potato Tubers
The physicochemical properties, steaming quality, and impedance characteristics of different potato tuber varieties were tested and analyzed for correlations. The test aimed to provide a theoretical basis for developing a rapid detection technology to evaluate the cooking quality of potatoes based o...
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The editorial department of Science and Technology of Food Industry
2025-04-01
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| Series: | Shipin gongye ke-ji |
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| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024050411 |
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| author | Renjie ZHAO Ruixuan ZHAO Qiannan LIU Yingsa WANG Xiaodong BAI Wei LIU Honghai HU |
| author_facet | Renjie ZHAO Ruixuan ZHAO Qiannan LIU Yingsa WANG Xiaodong BAI Wei LIU Honghai HU |
| author_sort | Renjie ZHAO |
| collection | DOAJ |
| description | The physicochemical properties, steaming quality, and impedance characteristics of different potato tuber varieties were tested and analyzed for correlations. The test aimed to provide a theoretical basis for developing a rapid detection technology to evaluate the cooking quality of potatoes based on electrical impedance spectroscopy (EIS). The results showed significant differences (P<0.05) in dry matter, starch, amylose, and dietary fiber content among the different potato varieties. Among them, variety 15049-11 had the highest dry matter, starch, and amylose content, with values of 23.11%, 80.46%, and 32.85%, respectively. The textural quality indicators of steamed potatoes (fracturability, hardness, adhesiveness, and gumminess) were significantly positively correlated (P<0.05) with their basic components (dry matter, starch, amylose, soluble dietary fiber, insoluble dietary fiber, and total dietary fiber) as well as with the gelatinization temperature, retrogradation value, particle size, swelling power, and solubility of potato starch. Fresh potatoes of varieties 002-18 and 15049-11 exhibited a more ordered and regular cell arrangement. After steaming, they retained relatively intact cell wall contours, and the cells were filled with a gelatinized starch matrix, resulting in higher brittleness and hardness. EIS testing showed that the textural characteristics of the steamed potatoes were significantly and positively correlated (P<0.05) with their impedance values in the low-frequency range (10~100 Hz). Therefore, EIS is expected to be an effective technology for the rapid characterization of the textural quality of steamed potatoes. |
| format | Article |
| id | doaj-art-27eabe24492c4973bac7499c398eb9a2 |
| institution | OA Journals |
| issn | 1002-0306 |
| language | zho |
| publishDate | 2025-04-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
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| series | Shipin gongye ke-ji |
| spelling | doaj-art-27eabe24492c4973bac7499c398eb9a22025-08-20T02:16:33ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062025-04-0146812213010.13386/j.issn1002-0306.20240504112024050411-8Correlation Analysis of the Physicochemical Properties, Steaming Quality and Impedance Characteristics of Potato TubersRenjie ZHAO0Ruixuan ZHAO1Qiannan LIU2Yingsa WANG3Xiaodong BAI4Wei LIU5Honghai HU6Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Integrated Laboratory of Potato Staple Food Processing Technology, Ministry of Agriculture and Rural Affairs, Key Laboratory of Agricultural Product Processing and Storage, Ministry of Agriculture and Rural Affairs, Beijing 100193, ChinaInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Integrated Laboratory of Potato Staple Food Processing Technology, Ministry of Agriculture and Rural Affairs, Key Laboratory of Agricultural Product Processing and Storage, Ministry of Agriculture and Rural Affairs, Beijing 100193, ChinaInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Integrated Laboratory of Potato Staple Food Processing Technology, Ministry of Agriculture and Rural Affairs, Key Laboratory of Agricultural Product Processing and Storage, Ministry of Agriculture and Rural Affairs, Beijing 100193, ChinaInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Integrated Laboratory of Potato Staple Food Processing Technology, Ministry of Agriculture and Rural Affairs, Key Laboratory of Agricultural Product Processing and Storage, Ministry of Agriculture and Rural Affairs, Beijing 100193, ChinaShanxi Agricultural University, High Latitude Crops Institute, Datong 037008, ChinaInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Integrated Laboratory of Potato Staple Food Processing Technology, Ministry of Agriculture and Rural Affairs, Key Laboratory of Agricultural Product Processing and Storage, Ministry of Agriculture and Rural Affairs, Beijing 100193, ChinaInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Integrated Laboratory of Potato Staple Food Processing Technology, Ministry of Agriculture and Rural Affairs, Key Laboratory of Agricultural Product Processing and Storage, Ministry of Agriculture and Rural Affairs, Beijing 100193, ChinaThe physicochemical properties, steaming quality, and impedance characteristics of different potato tuber varieties were tested and analyzed for correlations. The test aimed to provide a theoretical basis for developing a rapid detection technology to evaluate the cooking quality of potatoes based on electrical impedance spectroscopy (EIS). The results showed significant differences (P<0.05) in dry matter, starch, amylose, and dietary fiber content among the different potato varieties. Among them, variety 15049-11 had the highest dry matter, starch, and amylose content, with values of 23.11%, 80.46%, and 32.85%, respectively. The textural quality indicators of steamed potatoes (fracturability, hardness, adhesiveness, and gumminess) were significantly positively correlated (P<0.05) with their basic components (dry matter, starch, amylose, soluble dietary fiber, insoluble dietary fiber, and total dietary fiber) as well as with the gelatinization temperature, retrogradation value, particle size, swelling power, and solubility of potato starch. Fresh potatoes of varieties 002-18 and 15049-11 exhibited a more ordered and regular cell arrangement. After steaming, they retained relatively intact cell wall contours, and the cells were filled with a gelatinized starch matrix, resulting in higher brittleness and hardness. EIS testing showed that the textural characteristics of the steamed potatoes were significantly and positively correlated (P<0.05) with their impedance values in the low-frequency range (10~100 Hz). Therefore, EIS is expected to be an effective technology for the rapid characterization of the textural quality of steamed potatoes.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024050411potato tubersphysicochemical properties of starchcell structuresteamingtexture propertyelectrical impedancecorrelation analysis |
| spellingShingle | Renjie ZHAO Ruixuan ZHAO Qiannan LIU Yingsa WANG Xiaodong BAI Wei LIU Honghai HU Correlation Analysis of the Physicochemical Properties, Steaming Quality and Impedance Characteristics of Potato Tubers Shipin gongye ke-ji potato tubers physicochemical properties of starch cell structure steaming texture property electrical impedance correlation analysis |
| title | Correlation Analysis of the Physicochemical Properties, Steaming Quality and Impedance Characteristics of Potato Tubers |
| title_full | Correlation Analysis of the Physicochemical Properties, Steaming Quality and Impedance Characteristics of Potato Tubers |
| title_fullStr | Correlation Analysis of the Physicochemical Properties, Steaming Quality and Impedance Characteristics of Potato Tubers |
| title_full_unstemmed | Correlation Analysis of the Physicochemical Properties, Steaming Quality and Impedance Characteristics of Potato Tubers |
| title_short | Correlation Analysis of the Physicochemical Properties, Steaming Quality and Impedance Characteristics of Potato Tubers |
| title_sort | correlation analysis of the physicochemical properties steaming quality and impedance characteristics of potato tubers |
| topic | potato tubers physicochemical properties of starch cell structure steaming texture property electrical impedance correlation analysis |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024050411 |
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