Effects of Fermentation on Compositions, Color, and Functional Properties of Gelatinized Potato Flours

摘要

This study investigated effects of fermentation on compositions, color, and functional properties of gelatinized potato flours from Atlantic and Kexin No.l cultivars. Atlantic flour (AF) and Kexin No.l flour (KF) were fermented using 1% yeast concentration, respectively. Fermentation further improved the nutritional and physicochemical features of gelatinized potato flours by means of increased protein and ash contents, and decreased the levels of moisture, lipid, soluble amylose, amylopectin, and total starch. The lightness and whiteness of potato flours were enhanced with the increase in fermentation time. There are gradual increases in water absorption index, emulsifying capacity and emulsifying stability of potato flours during fermentation. However, bulk density of them slightly reduced with the increase in fermentation time. In addition, fermentation has no significant effect on freeze-thaw stability of gelatinized potato flours. These results indicate that yeast fermentation could enhance certain processing characteristics of potato flours and improve the applicability of them in food formulations.