A new potato variety grown in China suitable for raw eating
| Autor: | Cheng-yu Jin, Yu-ci Zhao, Dan Xu, Fan-kui Zeng, Chun-mei Cao, Hong Liu, Wen-gang Li, Gang Liu |
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| Rok vydání: | 2017 |
| Předmět: |
Starch
Flesh Flavour food and beverages Fructose 04 agricultural and veterinary sciences General Chemistry Ascorbic acid 040401 food science Biochemistry Industrial and Manufacturing Engineering chemistry.chemical_compound 0404 agricultural biotechnology chemistry Starch granule Food science Potato starch Flavor Food Science Biotechnology |
| Zdroj: | European Food Research and Technology. 244:851-860 |
| ISSN: | 1438-2385 1438-2377 |
| DOI: | 10.1007/s00217-017-3009-9 |
| Popis: | Hongmei is a new potato variety developed in recent year, which is suitable for raw eating as a kind of fruit. In this study, sensory evaluations, nutritional components, morphology characteristics of starch granules, phenolic compounds, sugars, glycoalkaloids, and amino acid composition of potato Hongmei were investigated. The results show that Hongmei be suitable for raw eating mainly based on three reasons: (1) possess a juicy characteristic and lower earthy smell, with a distinctive fruity flavor of fresh cucumber; (2) the average particle size of starch from Hongmei is 18.31 ± 7.71 μm, which is smaller than the commercial potato starch significant (p |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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