Analyses of the Differences in Nutritional Quality and Volatile Aroma Compounds in Potato-Based Reconstituted Rice...

Area of Science:

• Food Science
• Nutritional Science
• Agricultural Science

Background:

• Traditional rice-based reconstituted rice faces challenges in nutrient retention and processing efficiency.
• Fresh potatoes offer a viable alternative to potato flour, minimizing nutrient loss and energy consumption.
• Developing innovative staple foods is crucial for addressing global nutritional and economic needs.

Purpose of the Study:

• To evaluate the nutritional and aromatic profiles of reconstituted rice made from yellow and purple potato varieties.
• To compare potato-based reconstituted rice with commercial rice-based alternatives.
• To provide scientific insights for optimizing potato staple food development.

Main Methods:

• Reconstituted rice was produced using 'Dianshu 1428' (yellow-fleshed) and 'Diancaishu 101' (purple-fleshed) potato varieties.
• Nutritional composition (dietary fiber, potassium, iron, carotenoids, anthocyanins) was analyzed.
• Aromatic compounds and flavor profiles were characterized.
• Comparisons were made against commercial rice-based reconstituted rice.

Main Results:

• Potato-based reconstituted rice exhibited significantly higher dietary fiber (3 g/100 g), potassium (5x), and iron (11-12x) than conventional rice-based products.
• Distinct aroma compounds (methional, pyrazines, ionones, nonadienal) contributed unique potato, nutty, fruity, and fatty notes.
• Yellow potatoes provided 14.1 μg/100 g carotenoids; purple potatoes yielded 45 mg/100 g anthocyanins.
• Nutritional and sensory profiles were superior to commercial rice-based alternatives.

Conclusions:

• Potato-based reconstituted rice presents a nutritionally superior and sensorially unique staple food option.
• Fresh potato utilization enhances nutrient retention and processing efficiency.
• Findings guide potato variety selection and product optimization for enhanced potato staple foods.