Effects of Cutting Size and Steaming/Boiling Time on the Quality of Colored Mashed Potatoes

Authors

Yuqing CHE, Academy of Agriculture and Forestry Sciences , Qinghai University , Xining 810016 , China
Chi CHI, Academy of Agriculture and Forestry Sciences , Qinghai University , Xining 810016 , China
Yu DONG, Academy of Agriculture and Forestry Sciences , Qinghai University , Xining 810016 , China;Engineering Research Center of Potato in Northwest Region , Ministry of Education , Xining 810016 , China;Key Laboratory of Qinghai-Tibetan Plateau Biotechnology (Qinghai University ), Ministry of Education , Xining 810016 , China;Laboratory for Research and Utilization of Qinghai Tibet Plateau Germplasm Resources , Xining 810016 , China
Tiancang NA, Academy of Agriculture and Forestry Sciences , Qinghai University , Xining 810016 , China;Engineering Research Center of Potato in Northwest Region , Ministry of Education , Xining 810016 , China;Key Laboratory of Qinghai-Tibetan Plateau Biotechnology (Qinghai University ), Ministry of Education , Xining 810016 , China;Laboratory for Research and Utilization of Qinghai Tibet Plateau Germplasm Resources , Xining 810016 , ChinaFollow

Corresponding Author(s)

纳添仓（1972—），男，研究员，硕士研究生导师，主要从事马铃薯品种选育研究。E-mail：1996990029@qhu.edu.cn

Abstract

[Objective ] This study explored the effects of steaming/boiling time and cutting size on the color,texture,starch structure,and anthocyanin mass fraction of red and purple potatoes before and after cooking,aiming to provide a theoretical basis for the processing of colored mashed potatoes.[Method ] Red and purple potatoes were taken as the research objects.They were cut into three different sizes (30 mm× 30 mm× 10 mm,20 mm× 20 mm× 10 mm,and 16 mm× 16 mm× 10 mm ) and steamed or boiled for five time periods (0,3,5,7,and 10 min ).The color parameters (including surface brightness L*,red-green value a*,and yellow-blue value b*),texture properties (hardness,viscosity,chewiness,and adhesiveness ),starch structure,and anthocyanin mass fraction were measured before and after steaming/boiling.The effects of steaming/boiling time and cutting size on the texture,starch gelatinization,and anthocyanin mass fraction of mashed potato were analyzed.[Result ] Steaming/boiling time and cutting size had significant effects on the color,especially the L*,a*,and b* values,of red and purple potatoes.With the extension of steaming/boiling time,the hardness,viscosity,chewiness,and adhesiveness of red and purple potatoes of all three cutting sizes showed a downward trend.Compared with steaming,boiling was more likely to cause the declines of these texture indicators.For potatoes with a cutting size of 30 mm× 30 mm× 10 mm,their texture indicators were significantly higher than those of smaller blocks (20 mm× 20 mm× 10 mm and 16 mm× 16 mm× 10 mm ) under the same steaming/boiling time.For the blocks that could be made into mashed potato,steaming/boiling time and cutting size had greater impacts on the viscosity and chewiness of red mashed potato,but had no significant effect on those of purple mashed potato.Extending the steaming/boiling time to 10 min accelerated the starch gelatinization process,disrupted the starch structure,and caused a decrease in anthocyanin mass fraction.[Conclusion ] The optimal processing conditions for colored potatoes are as follows:boiling for 7 min and cutting into blocks of 16 mm× 16 mm× 10 mm.The colored mashed potato prepared under these conditions has the best color and texture and can meet the quality requirements for the processing of colored mashed potato.

Publication Date

9-15-2025

First Page

129

Last Page

140

DOI

10.12441/spyswjs.20250221001

Recommended Citation

CHE, Yuqing; CHI, Chi; DONG, Yu; and NA, Tiancang (2025) "Effects of Cutting Size and Steaming/Boiling Time on the Quality of Colored Mashed Potatoes," Journal of Food Science and Biotechnology: Vol. 44: Iss. 9, Article 13.
DOI: 10.12441/spyswjs.20250221001
Available at: https://spsw.spyswjs.cnjournals.com/journal/vol44/iss9/13

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