Effects of whey protein addition on the quality of fried potato balls

Authors

LIU E, Food Processing Institute of Guizhou Academy of Agricultural Sciences, Guiyang, Guizhou 550006, China;Guizhou Key Laboratory of Agricultural Biotechnology, Guiyang, Guizhou 550006, China;College of Agriculture, Anshun University, Anshun, Guizhou 561000, China
GUAN Yufang, Food Processing Institute of Guizhou Academy of Agricultural Sciences, Guiyang, Guizhou 550006, China;Guizhou Key Laboratory of Agricultural Biotechnology, Guiyang, Guizhou 550006, ChinaFollow
LI Jun, Food Processing Institute of Guizhou Academy of Agricultural Sciences, Guiyang, Guizhou 550006, China;Guizhou Key Laboratory of Agricultural Biotechnology, Guiyang, Guizhou 550006, China
WANG Mei, Food Processing Institute of Guizhou Academy of Agricultural Sciences, Guiyang, Guizhou 550006, China;Guizhou Key Laboratory of Agricultural Biotechnology, Guiyang, Guizhou 550006, China
HUANG Shan, Food Processing Institute of Guizhou Academy of Agricultural Sciences, Guiyang, Guizhou 550006, China;Guizhou Key Laboratory of Agricultural Biotechnology, Guiyang, Guizhou 550006, China
LIU Yongxiang, Food Processing Institute of Guizhou Academy of Agricultural Sciences, Guiyang, Guizhou 550006, China;Guizhou Key Laboratory of Agricultural Biotechnology, Guiyang, Guizhou 550006, China

Corresponding Author(s)

关郁芳（1988—），女，贵州省生物技术研究所助理研究员，博士。E-mail: guanyufang1988@163.com

Abstract

Objective: This stydy aimed to develop a new type of fried potato ball and evaluate its quality. Methods: In this study, potatoes were used as the main raw materials to make mashed potatoes after cooking and then fried into potato balls. The effects of whey protein addition on color difference, texture properties, rheological properties, sensory quality and starch digestibility of fried potato balls were explored. Results: Compared with non-whey protein addition, the supplementation of whey protein could significantly improve the L^* （brightness value）, a^* （redness value）, and the cohesion, adhesion, and elasticity of potato balls （P＜0.05）. The higher the amount of whey protein powder （0 ~ 2.5 g/100 g）, the lower the hardness and the higher the elasticity of potato balls. The addition of whey protein can promote the starch digestibility of fried potato balls. Conclusion: The color, taste, hardness, elasticity and other comprehensive qualities of fried potato balls were the best when the whey protein supplemental level was 2 g/100 g.

Publication Date

12-26-2023

First Page

223

Last Page

227

DOI

10.13652/j.spjx.1003.5788.2023.80462

Recommended Citation

E, LIU; Yufang, GUAN; Jun, LI; Mei, WANG; Shan, HUANG; and Yongxiang, LIU (2023) "Effects of whey protein addition on the quality of fried potato balls," Food and Machinery: Vol. 39: Iss. 10, Article 32.
DOI: 10.13652/j.spjx.1003.5788.2023.80462
Available at: https://www.ifoodmm.cn/journal/vol39/iss10/32

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