Influence of nutritional components on colour, texture characteristics and sensory properties of cooked potatoes

Figures & data

Table 1. Sensory evaluation and standard definition.

	Sensory evaluation	Reference definitions
Taste	Umami	10 mmol/L monosodium glutamate solution
	Sweetness	5.0 g/100 mL glucose
	Bitterness	0.08 g/100 mL caffeine
	Kokumi	10 mmol/L glutathione solution

Table 2. Comparative analysis of nutrient components of different cultivars of potato.

Nutritional composition	Ningshu16	Longshu11	Longshu10	Jizhang12	Longshu7	Qingshu7	Gannong5	Favorita	Qingshu9	Heijingang
Dry matter (g/100 g)	15.86 ± 1.40^f	29.42 ± 0.17^a	21.93 ± 0.55^d	24.37 ± 0.20^c	27.11 ± 0.10^b	24.45 ± 0.46^c	28.03 ± 0.02^b	18.74 ± 0.84^e	22.90 ± 0.28^c	19.29 ± 0.21^e
Ash (g/100 g)	0.77 ± 0.14^bc	0.96 ± 0.03^bc	0.60 ± 0.11^c	0.95 ± 0.06^bc	1.18 ± 0.02^abc	0.83 ± 0.07^bc	1.41 ± 0.51^ab	0.84 ± 0.09^bc	1.85 ± 1.07^a	0.94 ± 0.04^bc
Protein (g/100 g)	0.54 ± 0.09^f	0.85 ± 0.08^ef	2.70 ± 0.18^ab	2.26 ± 0.07^c	1.13 ± 0.00^de	2.93 ± 0.16^a	2.67 ± 0.10^ab	2.07 ± 0.37^c	1.46 ± 0.10^d	1.18 ± 0.01^de
Reduced sugar (g/100 g)	0.52 ± 0.08^a	0.23 ± 0.00^cd	0.19 ± 0.02^d	0.41 ± 0.02^b	0.22 ± 0.01^cd	0.19 ± 0.00^cd	0.24 ± 0.01^cd	0.19 ± 0.00^d	0.25 ± 0.01^c	0.25 ± 0.01^c
Fat (g/100 g)	2.99 ± 0.07^b	0.11 ± 0.00^e	3.15 ± 0.10^a	0.23 ± 0.00^d	0.97 ± 0.05^c	0.20 ± 0.01^d	0.11 ± 0.00^e	0.09 ± 0.02^e	0.23 ± 0.02^d	0.06 ± 0.00^e
Starch (g/100 g)	12.12 ± 0.17^ef	10.86 ± 0.87^f	13.59 ± 1.74^cde	12.11 ± 0.62^ef	12.87 ± 0.54^de	14.29 ± 0.77^bcd	14.61 ± 1.02^bcd	15.08 ± 0.46^bc	16.01 ± 1.44^ab	17.38 ± 0.77^a
Dietary fibre (g/100 g)	1.10 ± 0.07^e	3.32 ± 0.21^a	1.07 ± 0.09^e	2.14 ± 0.21^c	2.09 ± 0.30^c	2.67 ± 0.60^b	2.06 ± 0.25^c	1.39 ± 0.21^de	2.18 ± 0.14^c	1.74 ± 0.14^cd
Fe (mg/100 g)	0.22 ± 0.03^f	0.49 ± 0.11^e	1.52 ± 0.01^a	1.18 ± 0.18^bc	0.79 ± 0.06^d	0.47 ± 0.11^e	0.78 ± 0.06^d	0.98 ± 0.11^cd	1.36 ± 0.03^ab	1.40 ± 0.04^a
Ca (mg/100 g)	20.15 ± 0.78^a	7.82 ± 0.06^e	11.70 ± 1.13^b	7.43 ± 0.06^cde	5.46 ± 0.03^de	7.26 ± 0.01^cde	5.83 ± 0.03^de	10.44 ± 0.00^bc	18.68 ± 0.35^a	8.63 ± 0.06^bcd
K (mg/100 g)	299.50 ± 4.95^f	526.89 ± 6.21^a	396.50 ± 14.85^cd	304.78 ± 11.36^f	429.79 ± 4.72^b	189.98 ± 3.38^g	398.35 ± 2.45^cd	356.18 ± 4.12^e	410.34 ± 1.68^c	383.33 ± 3.13^d
P (mg/100 g)	31.55 ± 1.19^e	19.00 ± 1.09^f	102.50 ± 6.36^a	68.00 ± 0.30^c	69.00 ± 1.23^c	71.00 ± 1.34^c	44.00 ± 1.07^d	15.00 ± 1.07^f	78.00 ± 0.88^b	78.00 ± 1.67^b
VC (mg/100 g)	1.84 ± 0.34^e	2.73 ± 0.33^e	15.74 ± 0.09^a	7.07 ± 0.37^d	1.58 ± 0.07^e	11.36 ± 0.44^c	10.68 ± 0.52^c	10.54 ± 0.18^c	13.1 ± 0.49^b	6.60 ± 0.21^d
VB1(mg/100 g)	0.01 ± 0.00^cd	0.16 ± 0.03^a	0.01 ± 0.00^d	0.08 ± 0.00^cd	0.15 ± 0.06^ab	0.10 ± 0.01^cd	0.1 ± 0.01^cd	0.1 ± 0.00^bcd	0.13 ± 0.01^abc	0.11 ± 0.01^bcd
VB2(mg/100 g)	0.04 ± 0.01^a	0.03 ± 0.00^b	0.01 ± 0.00^b	0.04 ± 0.00^b	0.05 ± 0.00^b	0.04 ± 0.00^b	0.05 ± 0.01^b	0.03 ± 0.00^b	0.04 ± 0^b	0.04 ± 0.00^b
VB3(mg/100 g)	0.07 ± 0.01^f	1.30 ± 0.07^b	0.04 ± 0.00^g	0.81 ± 0.00^ef	1.16 ± 0.03^c	0.75 ± 0.01^f	0.89 ± 0.07^de	0.94 ± 0.01^d	1.16 ± 0.06^c	1.59 ± 0.01^a
VB6(mg/100 g)	0.02 ± 0.00^a	0.02 ± 0.00^c	0.01 ± 0.00^b	0.01 ± 0.00^c	0.01 ± 0.00^c	0.01 ± 0.00^c	0.01 ± 0.00^c	0.01 ± 0.00^c	0.02 ± 0.00^c	0.01 ± 0.00^c

^a-hValues in the same column with different letters showed statistically significant differences (p < .05) according to the Duncan test (n = 3); SD – standard deviation.

Table 3. Results of colour determination of different cultivars of potato.

Potatoes	Raw			Cooking later
	L*	a*	b*	L*	a*	b*	ΔE
Ningshu16	62.65 ± 1.67^ab	−2.83 ± 0.15^bc	12.18 ± 1.15^ab	50.81 ± 0.49^a	−5.01 ± 0.04^b	3.3 ± 0.65^f	15.04 ± 0.88^b
Longshu11	60.83 ± 0.13^ab	−2.35 ± 0.01^bc	10.24 ± 0.36^b	57.92 ± 0.05^a	−4.94 ± 0.05^b	5.8 ± 0.1^d	5.91 ± 0.25^d
Longshu10	69.15 ± 0.63^a	−3.98 ± 0.06^bc	17.14 ± 0.16^ab	58.6 ± 0.4^a	−5.79 ± 0.11^cd	14.43 ± 0.35^b	6.03 ± 5.40^d
Jizhang12	60.28 ± 0.26^ab	−4.05 ± 0.13^bc	14.51 ± 0.66^ab	41.3 ± 0.23^ab	−5.44 ± 0.14^bc	4.44 ± 0.38^ef	22.14 ± 1.50^a
Longshu7	60.4 ± 1.26^ab	−4.15 ± 0.08^c	18.38 ± 0.24^ab	50.73 ± 0.47^a	−6.25 ± 0.48^d	14.91 ± 0.88^b	10.2 ± 1.28^bcd
Qingshu10	55.09 ± 1.85^c	−2.32 ± 0.7^bc	11.52 ± 0.38^ab	65.2 ± 0.68^a	−6.14 ± 0.31^d	18.68 ± 0.38^a	12.8 ± 1.09^bc
Gannong5	58.38 ± 4.3^bc	−3.59 ± 0.26^bc	17.47 ± 4.32^a	53.05 ± 0.86^a	−7.4 ± 0.24^e	10.75 ± 1.02^c	10.2 ± 2.95^bcd
Favorita	58.12 ± 1.8^bc	−2.48 ± 0.06^bc	10.25 ± 0.61^b	47.36 ± 0.34^a	−5.07 ± 0.28^b	4.68 ± 0.52^de	12.4 ± 1.34^bc
Qingshu9	63.41 ± 0.48^a	−2.67 ± 3.44^b	20.94 ± 0.45^ab	63.26 ± 0.16^a	−6.1 ± 0.03^d	18.73 ± 0.06^a	6.74 ± 4.05^d
Heijingang	18.93 ± 0.48^d	5.26 ± 0.05^a	−0.72 ± 2.31^c	27.6 ± 0.24^b	7.81 ± 0.43^a	−3.61 ± 0.67^h	9.20 ± 0.55^cd

^a-dValues in the same column with different letters showed statistically significant differences (p < .05) according to the Duncan test (n = 3); SD – standard deviation.

Figure 1. Determination of hardness and softening of different cultivars of potato before and after cooking.

Note: Different upper and lower letters indicate significant differences (p < .05)

Figure 2. Correlation analysis of nutrient content and colour difference and softening in different cultivars of potato.

Table 4. Results of free amino acid content of different cultivars of cooked potato (mg/g).

Taste characteristics	Free amino acids	Ningshu16	Longshu11	Longshu10	Jizhang12	Longshu7	Qingshu10	Gannong5	Favorita	Qingshu9	Heijingang
Umami	Glu	0.66 ± 0.01^f	0.60 ± 0^g	0.59 ± 0^g	0.71 ± 0^e	0.84 ± 0.01^c	0.87 ± 0^b	0.67 ± 0^f	0.68 ± 0.01^f	0.79 ± 0.01^d	0.90 ± 0.03^a
	Asp	0.62 ± 0.01^b	1.18 ± 0.01^a	0.42 ± 0.01^d	0.41 ± 0.01^d	0.47 ± 0^c	0.41 ± 0.04^d	0.43 ± 0.01^d	0.37 ± 0.01^e	0.43 ± 0.01^d	0.49 ± 0.01^c
	Lys	0.17 ± 0.01^e	0.11 ± 0.01^f	0.20 ± 0.01^d	0.38 ± 0^b	0.12 ± 0.01^f	0.11 ± 0^f	0.18 ± 0.02^e	0.31 ± 0.01^c	0.21 ± 0.01^d	0.53 ± 0.01^a
	Gly	0.02 ± 0^e	0.01 ± 0^g	0.03 ± 0^d	0.06 ± 0^b	0.01 ± 0^f	0.032 ± 0^d	0.02 ± 0^e	0.07 ± 0^a	0.02 ± 0^e	0.05 ± 0^c
	Ala	0.06 ± 0.01^d	0.04 ± 0^e	0.09 ± 0^c	0.31 ± 0.02^a	0.01 ± 0^f	0.08 ± 0^c	0.01 ± 0^f	0.15 ± 0.01^b	0.01 ± 0^f	0.15 ± 0.01^b
Bitter	Met	0.11 ± 0.01^e	0.05 ± 0^f	0.18 ± 0.01^cd	0.31 ± 0.01^a	0.1 ± 0.01^e	0.17 ± 0.01^d	0.16 ± 0.01^d	0.20 ± 0.01^b	0.16 ± 0.01^d	0.19 ± 0.01^bc
	Arg	0.42 ± 0.01^g	0.15 ± 0.01^j	0.47 ± 0.01^f	0.78 ± 0.03^c	0.30 ± 0.03^i	0.93 ± 0.01^b	0.60 ± 0.02^d	0.38 ± 0.01^h	0.50 ± 0.01^e	1.33 ± 0.01^a
	Val	0.2 ± 0.01^g	0.11 ± 0^i	0.43 ± 0^c	0.59 ± 0.01^b	0.14 ± 0.01^h	0.22 ± 0.01^f	0.28 ± 0.02^e	0.4 ± 0^d	0.29 ± 0.02^e	0.65 ± 0^a
	Leu	0.07 ± 0^c	0.04 ± 0^fg	0.06 ± 0^d	0.10 ± 0^b	0.03 ± 0^g	0.04 ± 0^fg	0.04 ± 0^ef	0.09 ± 0.01^b	0.05 ± 0^.de	0.17 ± 0.02^a
	Ile	0.10 ± 0.01^e	0.05 ± 0^g	0.14 ± 0^d	0.25 ± 0.01^b	0.04 ± 0^g	0.07 ± 0.01^f	0.09 ± 0.01^e	0.17 ± 0^c	0.10 ± 0.01^e	0.31 ± 0^a
Sweet	Ser	0.09 ± 0.01^f	0.02 ± 0^i	0.10 ± 0^e	0.26 ± 0^b	0.05 ± 0^h	0.15 ± 0.01^d	0.08 ± 0.01^g	0.22 ± 0.01^c	0.083 ± 0^fg	0.29 ± 0.01^a
	His	0.12 ± 0^de	0.08 ± 0^f	0.13 ± 0.01^cd	0.20 ± 0.01^b	0.07 ± 0.01^g	0.19 ± 0^b	0.11 ± 0.01^e	0.13 ± 0.01^c	0.13 ± 0^cd	0.23 ± 0.02^a
	Pro	0.24 ± 0.02^a	0.09 ± 0.01^d	0.19 ± 0.01^b	0.13 ± 0.09^c	0.13 ± 0.01^c	0.06 ± 0^e	0.11 ± 0^c	0.12 ± 0.01^c	0.11 ± 0.01^c	0.19 ± 0.01^b
	Thr	1.18±+0.01^b	-	0.87 ± 0^c	0.81 ± 0^d	0.5 ± 0^g	1.18 ± 0^a	0.77 ± 0^e	0.57 ± 0.01^f	0.47 ± 0^h	0.86 ± 0.01^c
Aromatic	Phe	0.15 ± 0.02^ef	0.14 ± 0^efg	0.31 ± 0.015^ab	0.32 ± 0^a	0.16 ± 0.01^de	0.12 ± 0.01^ef	0.13 ± 0.01^ef	0.18 ± 0.02^d	0.12 ± 0.01^f	0.30 ± 0.03^c
	Tyr	0.13 ± 0.01^g	0.13 ± 0^g	0.21 ± 0.01^d	0.37 ± 0.01^b	0.12 ± 0^g	0.20 ± 0.01^d	0.16 ± 0.02^f	0.23 ± 0.01^c	0.17 ± 0^e	0.48 ± 0.02^a

^a-fValues in the same column with different letters showed statistically significant differences (p < .05) according to the Duncan test (n = 3); SD – standard deviation.

Figure 3. Radar chart of taste sensory scores of different cultivars potato of after cooking.

Figure 4. Correlation analysis of sensory characteristics and free amino acids in different cultivars of potato.