|
|
|
|
|
| Progress of potato staple food research and industry development in China |
| ZHANG Hong1, 2, 3, XU Fen1, WU Yu1, HU Hong-hai1, 3, DAI Xiao-feng1, 2, 3 |
1 Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, P.R.China
2 Academy of Food and Nutrition Health, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Hefei 238000, P.R.China
3 College of Staple Food Processing Technology, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Harbin 151900, P.R.China |
|
|
|
|
Abstract Potato is the largest non-cereal food crop worldwide and ranked as the world’s fourth most important food crop after rice, wheat, and maize. Potato is a vital food-security crop and substitute for cereal crop considering its high yield and great nutritive value. Therefore, by replacing wheat, rice or maize in traditional staple foods partly by potato, the nutritional value of traditional foods and the utilization of potato are expected to be improved. China is the largest potato producer worldwide in terms of either volume or area. However, majority of potatoes are consumed as fresh vegetables for cuisine, and the industrial processing rate is much lower than the global average. Thus, research and development for nutritional potato stable food suitable for the dietary habits of Chinese residents are of great significance. However, we still confronted plenty of constraints in the development of potato staple food. In order to develop potato staple food suitable for Chinese residents’ dietary habit like noodles, Mantou (steamed bread), rice and rice noodles, also to industrialize production of potato staple foods, some transformations need to be realized. Independent innovation is the only choice to realize the potato staple food processing and industrial development strategy on the technical level. Thus a lot of researches have been done to promote the development of potato staple food in China. Up to now, we already developed a series kinds of potato staple foods and some of these staple foods have already been widely promoted in Chinese markets.
|
|
Received: 30 March 2017
Accepted:
|
| Fund: This work was supported by the Public Welfare Industry (Agriculture) Scientific Research Projects of China (201503001-2) and the Beijing Municipal Science and Technology Project, China (17110500190000). |
|
Corresponding Authors:
Correspondence DAI Xiao-feng, Tel/Fax: +86-10-62893899, E-mail: daixiaofeng@caas.cn
|
| About author: ZHANG Hong,E-mail:zhang.h07@hotmail.com,zhanghong03@caas.cn |
Cite this article:
ZHANG Hong, XU Fen, WU Yu, HU Hong-hai, DAI Xiao-feng.
2017.
Progress of potato staple food research and industry development in China. Journal of Integrative Agriculture, 16(12): 2924-2932.
|
Arun K B, Chandran J, Dhanya R, Krishna P, Jayamurthy P, Nisha P. 2015. A comparative evaluation of antioxidant and antidiabetic potential of peel from young and matured potato. Food Bioscience, 9, 36–46.
Bártová V, Bárta J, Brabcová A, Zdráhal Z, Horá?ková V. 2015. Amino acid composition and nutritional value of four cultivated South American potato species. Journal of Food Composition and Analysis, 40, 78–85.
Camire M E, Kubow S, Donnelly D J. 2009. Potatoes and human health. Critical Reviews in Food Science and Nutrition, 49, 823–840.
Chung I M, Kim J K, Jin Y I, Oh Y T, Prabakaran M, Youn K J, Kim S H. 2016. Discriminative study of a potato (Solanum tuberosum L.) cultivation region by measuring the stable isotope ratios of bio-elements. Food Chemistry, 212, 48–57.
Du H, Li F. 2016. Effects of varying the ratio of cooked to uncooked potato on the microbial fuel cell treatment of common potato waste. Science of the Total Environment, 569–570, 841–849.
Ezekiel R, Singh N, Sharma S, Kaur A. 2013. Beneficial phytochemicals in potato — a review. Food Research International, 50, 487–496.
FAO (Food and Agricultural Organization). 2014. FAOSAT, Statistical Databases, United Nations, Rome.
Galdón B R, Mesa D R, Rodríguez E M R ,Romero C D. 2010. Amino acid content in traditional potato cultivars from the Canary Islands. Journal of Food Composition and Analysis, 23, 148–153.
Hou F N, Mu T H, Sun H N. 2016. Effects of different potato cultivars on the quality characteristics of potato-wheat composite steamed bread. Modern Food Science and Technology, 32, 132–139. (in Chinese)
Joshi M, Aldred P, Panozzo J F, Kasapis S, Adhikari B. 2014. Rheological and microstructural characteristics of lentil starch-lentil protein composite pastes and gels. Food Hydrocolloids, 35, 226–237.
Ju D, Mu T H, Sun H N, Ji L L. 2017. Comparison study on physiochemical property and amino acid composition of potato flour made by different processing methods. Journal of Nuclear Agricultural Sciences, 31, 1100–1109. (in Chinese)
Kim E J, Kim H S. 2015. Influence of pectinase treatment on the physicochemical properties of potato flours. Food Chemistry, 167, 425–432.
Lamberti M, Geiselmann A, Conde-Petit B, Escher F. 2004. Starch transformation and structure development in production and reconstitution of potato flakes. LWT-Food Science and Technology, 37, 417–427.
Liu X L, Mu T H, Sun H N, Zhang M, Chen J W. 2016. Influence of potato flour on dough rheological properties and quality of steamed bread. Journal of Integrative Agriculture, 15, 2666–2676.
Liu X L, Mu T H, Sun H N, Zhang M, Chen J W, Maire L F. 2017. Comparative study of the nutritional quality of potato-wheat steamed and baked breads made with four potato flour cultivars. International Journal of Food Sciences and Nutrition, 68, 167–178.
Lutaladio N, Castaldi L. 2009. Potato: The hidden treasure. Journal of Food Composition and Analysis, 22, 491–493.
Maruyama M, Wu L, Huang L. 2016. The modernization of fresh food retailing in China: The role of consumers. Journal of Retailing and Consumer Services, 30, 33–39.
Mu T, Sun H, Liu X. 2017. Potato staple food processing technology. In: Richard W H, ed., Springer Briefs in Food, Health, and Nutrition. Springer, USA. pp. 39–54.
Peksa A, Kita A, Kulakowska K, Aniolowska M, Hamouz K, Nems A. 2013. The quality of protein of coloured fleshed potatoes. Food Chemistry, 141, 2960–2966.
Rytel E. 2012. The effect of industrial potato processing on the concentrations of glycoalkaloids and nitrates in potato granules. Food Control, 28, 380–384.
Rytel E, Tajner-Czopek A, Kita A, Aniolowska M, Kucharska A Z, Sokol-Letowska A, Hamouz K. 2014. Content of polyphenols in coloured and yellow fleshed potatoes during dices processing. Food Chemistry, 161, 224–249.
Singh J, Kaur L, Moughan P J. 2012. Importance of chemistry, technology and nutrition in potato processing. Food Chemistry, 133, 1091.
Singh J, Lovedeep K. 2009. Advances in Potato Chemistry and Technology. Elsevier, USA.
Villegas R, Liu S, Gao Y T, Yang G, Li H, Zheng W, Shu X O. 2007. Prospectivestudy of dietary carbohydrates, glycemic index, glycemic load, and incidence of type 2 diabetes mellitus in middle-aged Chinese women. Archives of Internal Medicine, 167, 2310–2316.
Wang S, Ungvari G S, Forester B P, Chiu H F, Wu Y, Kou C, Fu Y, Qi Y, Liu Y, Tao Y, Yu Y, Li B, Xiang Y T. 2017. Gender differences in general mental health, smoking, drinking and chronic diseases in older adults in Jilin Province, China. Psychiatry Research, 251, 58–62.
Wood K, Carragher J, Davis R. 2017. Australian consumers’ insights into potatoes - Nutritional knowledge, perceptions and beliefs. Appetite, 114, 169-174
Xu F, Hu H H, Dai X F, Liu Q N, Huang Y J, Zhang H. 2017a. Nutritional compositions of various potato noodles: Comparative analysis. International Journal of Agricultural and Biological Engineering, 10, 218–225.
Xu F, Hu H H, Liu Q N, Dai X F, Zhang H. 2017b. Rheological and microstructural properties of wheat flour dough systems added with potato granules. International Journal of Food Properties, DOI: 10.1080/10942912.2017.1337791
Xu F, Hu H H, Zhang C J, Huang F, Zhang X, Liu Q N, Dai X F, Zhang H. 2015. Effects of different types of proteins on the eating quality of potato noodles. Modern Food Science and Technology, 31, 269–276. (in Chinese)
Yan Z N, Zhao Z F, Shen X P. 2004. Processing and application of sweet potato powder and irish potato powder. Sichuan Food and Fermentation, 40, 1–3. (in Chinese)
Zhang D Q, Mu T H, Sun H N. 2016. Domestic and abroad research progress of potato tuber-specific storage protein patatin. Scientia Agricultura Sinica, 49, 1746–1756. (in Chinese)
Zhang D Q, Mu T H, Sun H N. 2017. Calorimetric, rheological, and structural properties of potato protein and potato starch composites and gels. Starch, 69, 1–12.
Zhang D Q, Mu T H, Sun H N, Chen J W, Zhang M. 2016. Comparative study of potato protein concentrates extracted using ammonium sulfate and isoelectric precipitation, International Journal of Food Properties, 20, 2113-2127.
Zhao J, Zhang Y, Qian Y, Pan Z, Zhu Y, Zhang Y, Guo J, Xu L. 2016. Coincidence of variation in potato yield and climate in northern China. Science of the Total Environment, 573, 965–973.
Zhao Y X, Mu T H, Sun H N, Yang H Y. 2016. Preliminary study on the evaluation indices of new potato flour. Food Science and Technology, 41, 164–172. (in Chinese) |
| No Suggested Reading articles found! |
|
|
Viewed |
|
|
|
Full text
|
|
|
|
|
Abstract
|
|
|
|
|
Cited |
|
|
|
|
| |
Shared |
|
|
|
|
| |
Discussed |
|
|
|
|
