Progress in Research and Development of Potato Staple Food Processing Technology

Area of Science:

• Agricultural Science
• Food Science
• Nutritional Science

Background:

• China is the world's largest potato producer, with 96 million tons in 2014.
• Potatoes are nutritionally rich and adaptable to diverse environments, making them ideal rain-fed crops.
• China's Ministry of Agriculture proposed a potato staple food strategy in 2013 to diversify traditional foods.

Purpose of the Study:

• To investigate the processing technologies for potato staple foods, focusing on fermented products.
• To evaluate the effects of incorporating potato flour into dough.
• To analyze the impact on microstructure, technological parameters, total polyphenol content, and antioxidant activity.

Main Methods:

• Review and analysis of existing and novel processing technologies for potato staple foods.
• Experimental investigation of dough properties with potato flour addition.
• Characterization of microstructure, technological parameters, total polyphenol content, and antioxidant activity.

Main Results:

• Overview of new processing technologies for potato staple foods, including fermented options.
• Assessment of potato flour's influence on dough characteristics and microstructure.
• Data on total polyphenol content and antioxidant activity in potato-based staple foods.

Conclusions:

• Processing technologies for potato staple foods have been developed and investigated.
• The study provides insights into the effects of potato flour on staple food properties and nutritional value.
• Findings are significant for expanding the potato-processing industry and enhancing economic benefits.