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    2019, Vol. 18 Issue (01): 231-245     DOI: 10.1016/S2095-3119(18)62137-9
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Nutritional evaluation of different cultivars of potatoes (Solanum tuberosum L.) from China by grey relational analysis (GRA) and its application in potato steamed bread making
ZHOU Liang1, MU Tai-hua1, MA Meng-mei1, ZHANG Ruo-fang2, SUN Qing-hua2, XU Yan-wen3 
1 Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs/Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, P.R.China
2 Inner Mongolia Potato Engineering and Technology Research Centre, Inner Mongolia University, Hohhot 010021, P.R.China
3 Comprehensive Testing Ground, Xinjiang Academy of Agricultural Sciences, Urumqi 830000, P.R.China
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Abstract 
Chemical composition (moisture, protein, starch, ash, fiber, fat), vitamins (vitamin C, vitamin B1, vitamin B2), total polyphenol content, antioxidant capacity, minerals, and amino acid of 14 potato cultivars in China were evaluated.  The results indicated that all parameters varied significantly among different potato cultivars.  The total starch, crude protein and fat content ranged between 57.42–67.83%, 10.88–14.10% and 0.10–0.73% dry weight (DW), respectively.  Moreover, the consumption of potato increased remarkably the dietary intake of vitamins, K, Mn and Cu.  In addition, the chemical score of amino acid varied considerably between different cultivars, which ranged from 54 (Neida 3 and Neida 41) to 71 (Neida 34).  Grey relational analysis (GRA) indicated that Neida 26 exhibited the most comprehensive nutritional values among potato cultivars, followed by Neida 42.  Different potato flours had a significant effect on the quality parameters of potato steamed bread (PSB), Neida 26 and Neida 34 were more suitable for making PSB.
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Articles by authors
ZHOU Liang
MU Tai-hua
MA Meng-mei
ZHANG Ruo-fang
SUN Qing-hua
XU Yan-wen
Key wordspotatoes     cultivars     nutritional components     grey relational analysis     potato steamed bread     
Received: 2018-03-26; Accepted: 2018-10-18
Fund: This study was financed by the National Key R&D program of China (2016YFE0133600 and 2017YFD0400401), the Collaborative Innovation Task of CAAS (CAAS-XTCX2016005), and the Public Welfare Industry (Agriculture) Research Project, Ministry of Agriculture of China (201503001-2). 
Corresponding Authors: Correspondence MU Tai-hua, Tel/Fax: +86-10-62815541, E-mail: mutaihua@126.com    
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Cite this article:   
ZHOU Liang, MU Tai-hua, MA Meng-mei, ZHANG Ruo-fang, SUN Qing-hua, XU Yan-wen. 2019. Nutritional evaluation of different cultivars of potatoes (Solanum tuberosum L.) from China by grey relational analysis (GRA) and its application in potato steamed bread making. Journal of Integrative Agriculture, 18(01): 231-245.
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http://www.chinaagrisci.com/Jwk_zgnykxen/EN/10.1016/S2095-3119(18)62137-9      or     http://www.chinaagrisci.com/Jwk_zgnykxen/EN/Y2019/V18/I01/231
 
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[1] . [J]. Journal of Integrative Agriculture, 2019, 18(03): 0-.
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