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Nutrient Components and Physicochemical Properties of New Domestic Potato Cultivars  

Choi, Hee-Don (Korea Food Research Institute)
Lee, Hae-Chang (Korea Food Research Institute)
Kim, Sung-Soo (Korea Food Research Institute)
Kim, Yun-Sook (Korea Food Research Institute)
Lim, Hak-Tae (Kangwon National University)
Ryu, Gi-Hyung (Kongju National University)
Publication Information
Korean Journal of Food Science and Technology / v.40, no.4, 2008 , pp. 382-388 More about this Journal
Abstract
This study examined the nutrient components and physicochemical properties of three new potato cultivars: Gui Valley, Bora Valley, and Gogu Valley, which were acquired from PotatoValley Ltd., and compared them to the Superior cultivar that is widely distributed in food markets. Amino acid, fatty acid, and mineral compositions, as well as total starch, reducing sugar, dietary fiber, vitamin C, and phenolic acid contents were measured. The gelatinization and pasting properties of the potatoes were evaluated using differential scanning calorimetry (DSC) and a rapid visco analyzer (RVA). The three new potato cultivars showed differences for various characteristics compared to the existing Superior cultivar. The Gui valley cultivar has a high potential for processing into items such as French fries or chips, due to its high starch content and low reducing sugar content. Bora valley showed an incredibly high phenolic acid contents, and Gogu valley contained high levels of dietary fiber, minerals, vitamin C, and essential amino acids. Overall, these cultivars are expected to be highly valuable items for develpment and applications of functional food.
Keywords
potato; new cultivar; nutrient components; physicochemical properties;
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Times Cited By KSCI : 3  (Citation Analysis)
Times Cited By SCOPUS : 2
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