Effect of Cooking Treatment on Cell Structure and Digestive Characteristics of Whole Potato Flour

WANG Han; WANG Peng; DUAN Yumin; HUO Jinjie; WANG Kexin; XIAO Zhigang

doi:10.13386/j.issn1002-0306.2021070142

Volume 43 Issue 7

Mar. 2022

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2022 > 43(7): 87-93. > DOI: 10.13386/j.issn1002-0306.2021070142

WANG Han, WANG Peng, DUAN Yumin, et al. Effect of Cooking Treatment on Cell Structure and Digestive Characteristics of Whole Potato Flour[J]. Science and Technology of Food Industry, 2022, 43(7): 87−93. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021070142.

Citation:

PDF (4897 KB)

Effect of Cooking Treatment on Cell Structure and Digestive Characteristics of Whole Potato Flour

1.
College of Food Science, Shenyang Agricultural University, Shenyang 110866, China
2.
College of Grain Science and Technology, Shenyang Normal University, Shenyang 110034, China

More Information

Received Date: July 12, 2021
Available Online: February 10, 2022

Graphical Abstract

Abstract

Abstract

In this paper, the effects of cooking time on cell structure, free-starch content, physicochemical properties and digestive characteristics of the whole potato powder were studied. The result showed that: With the extension of cooking time, the conductivity of potato cooking suspension increased from 24 μm/cm to 1285 μm/cm, and the iodine blue value (BVI) increased from 8.31 to 19.00, which indicated that after cooking pretreatment, the cell breakage rate and damage degree of whole potato meal increased, and the release amount of intracellular substances and the content of free-starch increased. The colors of whole potato flour was light yellow without browning and blackening. The heat damage of starch particles increased, the viscosity of whole starch increased. The whole potato powder was more easier to gelatinize, and its digestibility increased. The content of fast digestible starch(RDS) increased from 46.39% to 70.74%, and the content of resistant starch(RS) decreased from 29.08% to 11.60%. In summary, the results showed that the functional characteristics of potato powder were closely related to its cooking time, which would provide theoretical reference for the preparation of potato powder and the development of subsequent products.
- whole potato flour,
- cooking process,
- cell breakage,
- free starch,
- digestibility

FullText(HTML)

References (32)

References

[1]	ZHANG Ke, TIAN Yang, LIU Chenglong, et al. Effects of temperature and shear on the structural, thermal and pasting properties of different potato flour[J]. BMC Chemistry,2020,14(1):1−8. doi: 10.1186/s13065-019-0657-9
[2]	张雅媛, 卫萍, 孙健, 等. 广西冬作马铃薯品种全粉基本特性比较[J]. 食品与发酵工业,2016,42(12):62−67. [ZHANG Yayuan, WEI Ping, SUN Jian, et al. Comparison of characteristics of winter potatoes of Guangxi[J]. Food and Fermentation Industries,2016,42(12):62−67.
[3]	DILEEP K, TAIHUA M, MENGMEI M. Effects of potato flour on dough properties and quality of potato-wheat-yogurt pie bread[J]. Nutrition & Food Science,2019,50(5):885−901.
[4]	EZEKIEL R, SINGH N, SHARMA S, et al. Beneficial phytochemicals in potato-a review[J]. Food Research International,2013,50(2):487−496. doi: 10.1016/j.foodres.2011.04.025
[5]	AUSTIN D L, TURNER N D, MCDONOUGH C M, et al. Effects of brans from specialty sorghum varieties on in vitro starch digestibility of soft and hard sorghum endosperm porridges[J]. Cereal Chemistry,2012,89(4):190−197. doi: 10.1094/CCHEM-12-11-0151
[6]	ZAHEER K, AKHTAR M H. Recent advances in potato production, usage, nutrition-a review[J]. Critical Reviews in Food Science & Nutrition,2016,56(5):47−49.
[7]	TILAHUN S, AN H S, HWANG I G, et al. Prediction of α-solanine and α-chaconine in potato tubers from hunter color values and VIS/NIR spectra[J]. Journal of Food Quality,2020,11(17):1−9.
[8]	赵月, 吕美, 杨华. 辽宁省主栽品种马铃薯块茎和马铃薯全粉的品质分析[J]. 粮油食品科技,2020,153(1):77−82. [ZHAO Yue, LV Mei, YANG Hua. Quality analysis of potato tuber and potato granules of main cultivars in Liaoning province[J]. Science and Technology of Cereals, Oils and Foods,2020,153(1):77−82.
[9]	崔璐璐, 林长彬, 徐怀德, 等. 紫马铃薯全粉加工技术研究[J]. 食品工业科技,2014,35(5):221−224. [CUI Lulu, LIN Changbin, XU Huaide, et al. Study on the processing technology for purple potato granules[J]. Science and Technology of Food Industry,2014,35(5):221−224.
[10]	王清, 王蒂. 温度, pH对马铃薯多酚氧化酶活性的影响[J]. 中国马铃薯,2003,17(3):157−161. [WANG Qing, WANG Di. Effect of temperature and pH on activity of polyphenol oxidase in potato[J]. Chinese Potato Journal,2003,17(3):157−161. doi: 10.3969/j.issn.1672-3635.2003.03.006
[11]	DING L, HUANG Q, LI H, et al. Controlled gelatinization of potato parenchyma cells under excess water condition: Structural andin vitro digestion properties of starch[J]. Food & Function,2019,10(9):1−30.
[12]	ZACHARIE B, SIMARD R E. Effects of soaking, cooking and fermentation on composition, in vitro starch digestibility and nutritive value of common beans[J]. Plant Foods for Human Nutrition,1995,48(4):349−365. doi: 10.1007/BF01088494
[13]	PIECYK M, DRUŻYŃSKA B, WOROBIEJ E, et al. Effect of hydrothermal treatment of runner bean (Phaseolus coccineus) seeds and starch isolation on starch digestibility[J]. Food Research International,2013,50(1):428−437. doi: 10.1016/j.foodres.2012.11.003
[14]	HSU R J C, CHEN H J, LU S, et al. Effects of cooking, retrogradation and drying on starch digestibility in instant rice making[J]. Journal of Cereal Science,2015,65:154−161. doi: 10.1016/j.jcs.2015.05.015
[15]	KYRIACOU M C, GERASOPOULOS D, SIOMOS A S, et al. Impact of hot water treatment on sprouting, membrane permeability, sugar content and chip colour of reconditioned potato tubers following long-term cold storage[J]. Journal of the Science of Food and Agriculture,2008,88(15):2682−2687. doi: 10.1002/jsfa.3392
[16]	ROVALINO-CORDOVA A M, FOGLIANO V, CAPUANO E. A closer look to cell structural barriers affecting starch digestibility in beans[J]. Carbohydrate Polymers,2018,181:994−1002. doi: 10.1016/j.carbpol.2017.11.050
[17]	魏海香, 梁宝东, 薛丽萍, 等. 预处理对菱角全粉中细胞破碎与淀粉理化性质影响[J]. 食品科技,2017,42(4):243−250. [WEI Haixiang, LIANG Baodong, XUE Liping, et al. Effect of pretreatments on cell disruption and its starch physicochemical properties of water chestnut powders[J]. Food Science and Technology,2017,42(4):243−250.
[18]	沈存宽, 王莉, 王韧, 等. 不同干燥工艺对马铃薯全粉理化性质的影响[J]. 食品与发酵工业,2016,42(10):117−121. [SHEN Cunkuan, WANG Li, WANG Ren, et al. Influence of drying processes on physicochemical properties of potato powder[J]. Food and Fermentation Industries,2016,42(10):117−121.
[19]	赵凯, 许鹏举, 谷广烨. 3, 5-二硝基水杨酸比色法测定还原糖含量的研究[J]. 食品科学,2008,29(8):534−536. [ZHAO Kai, XU Pengju, GU Guangye. Study on determination of reducing sugar content using 3, 5-Dinitrosalicylic Acid method[J]. Food Science,2008,29(8):534−536. doi: 10.3321/j.issn:1002-6630.2008.08.127
[20]	GOÑI I, GARCIA-ALONSO A, SAURA-CALIXTO F. A starch hydrolysis procedure to estimate glycemic index[J]. Nutrition Research,1997,17(3):427−437. doi: 10.1016/S0271-5317(97)00010-9
[21]	熊玮彦. 蒸煮和湿热处理对杂豆细胞内淀粉结构及体外消化性的影响机制研究[D]. 广州: 华南理工大学, 2018. XIONG Weiyan. Mechanism for the structure features and digestion properties of starches in intact legume cells influenced by cooking and heat-moisture process[D]. Guangzhou: South China University of Technology, 2018.
[22]	JONGSUTJARITTAM N, CHAROENREIN S. Influence of waxy rice flour substitution for wheat flour on characteristics of batter and freeze-thawed cake[J]. Carbohydrate Polymers,2013,97(2):306−314. doi: 10.1016/j.carbpol.2013.04.087
[23]	杨娟, 程力, 洪雁, 等. 不同工艺制备的马铃薯全粉理化性质比较[J]. 食品与生物技术学报,2019,038(8):148−154. [YANG Juan, CHENG Li, HONG Yan, et al. Effect of different preparation process on physicochemical properties of potato powder[J]. Journal of Food Science and Biotechnology,2019,038(8):148−154.
[24]	HU Chun, XIONG Zhouyi, XIONG Hangou, et al. Effects of granule size on physicochemical and digestive properties of potato powder[J]. Journal of the Science of Food and Agriculture,2020,100(10):4005−4011. doi: 10.1002/jsfa.10445
[25]	党通州, 罗剑飞, 林炜铁. 基于电导率快速测定豆类细胞破壁率方法的研究[J]. 现代食品科技,2018,34(2):129−133,31. [DANG Tongzhou, LUO Jianfei, LIN Weitie. Rapid determination of wall-broken rate of beans cells based on conductivity[J]. Modern Food Science and Technology,2018,34(2):129−133,31.
[26]	田鑫, 夏冬, 戴理民, 等. 不同品种马铃薯雪花全粉品质特性与分子结构表征[J]. 食品工业科技,2017(13):7−12. [TIAN Xin, XIA Dong, DAI Limin, et al. Research on quality characteristics and molecular structure characterization of different varieties of potato flakes[J]. Science and Technology of Food Industry,2017(13):7−12.
[27]	吴卫国, 谭兴和, 熊兴耀, 等. 不同工艺和马铃薯品种对马铃薯颗粒全粉品质的影响[J]. 中国粮油学报,2006,21(6):98−102. [WU Weiguo, TAN Xinghe, XIONG Xingyao, et al. Processing technology and potato varieties vs property of potato granules[J]. Journal of the Chinese Cereals and Oils Association,2006,21(6):98−102. doi: 10.3321/j.issn:1003-0174.2006.06.024
[28]	何继文. 甘薯全粉护色及降低游离淀粉率技术研究[D]. 无锡: 江南大学, 2014. HE Jiwen. Studies on color protecting and reducing free starch rate technology during sweet potato flour processing[D]. Wuxi: Jiangnan University, 2014.
[29]	马梦苹, 张来林, 王彦波, 等. 马铃薯全粉和小麦粉基本特性的对比研究[J]. 河南工业大学学报(自然科学版),2016,37(6):52−56. [MA Mengping, ZHANG Lailin, WANG Yanbo, et al. Comparative study on basic characteristics of potato flour and wheat flour[J]. Journal of Henan University of Technology (Natural Science Edition),2016,37(6):52−56.
[30]	EDWARDS C H, RYDEN P, MANDALARI G, et al. Structure-function studies of chickpea and durum wheat uncover mechanisms by which cell wall properties influence starch bioaccessibility[J]. Nature Food,2021,2(2):118−126. doi: 10.1038/s43016-021-00230-y
[31]	OGAWA Y, DONLAO N, THUENGTUNG S, et al. Impact of food structure and cell matrix on digestibility of plant-based food[J]. Current Opinion in Food Science,2018,19:36−41.
[32]	SUSHIL D, BHATTARAI R R, GORHAM J, et al. Intactness of cell wall structure controls the in vitro digestion of starch in legumes[J]. Food & Function,2016,7(3):1367−1379.

Supplements (0)

Get Citation

PDF

XML

Article Metrics

Article views (216) PDF downloads (17)

Science and Technology of Food Industry

Effect of Cooking Treatment on Cell Structure and Digestive Characteristics of Whole Potato Flour

Abstract

References

Catalog

Article Metrics

Export File

Citation

Format

Content