Abstract
Selected four lotus root cultivars mainly planted in Anhui province as research objects and tested a range of indexes for both lotus root cultivars and the chips, including 8 tested indexes, respectively. Then fuzzy mathematical comprehensive evaluation was used to compare the sensory quality of lotus root chips samples. The results show that there are significant differences in brittleness, hardness and crude fiber content among the four lotus root cultivars. Furthermore, significant differences are also found in terms of shrinkage rate, brittleness, hardness, total phenol retention, and yield of chips among the lotus root chips samples processed by the four cultivars. In addition, the results also show that lotus root chips processed by Elian No.5 have the highest evaluation score, implying that the Elian No.5 is the best cultivar for processing chips among the four lotus root cultivars.
Publication Date
7-28-2019
First Page
199
Last Page
203,209
DOI
10.13652/j.issn.1003-5788.2019.07.038
Recommended Citation
Song, YANG; Yuhan, WU; Min, CHEN; and Jiagang, GUO
(2019)
"Suitability evaluation for processing chips from different Lotus Root cultivars,"
Food and Machinery: Vol. 35:
Iss.
7, Article 38.
DOI: 10.13652/j.issn.1003-5788.2019.07.038
Available at:
https://www.ifoodmm.cn/journal/vol35/iss7/38
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