Study on nutritional quality and volatile aroma compounds of the stir-fried shredded potatoes

Abstract

In this study, we systematically analyzed the nutritional quality and volatile aroma compounds of stir-fried shredded potatoes, which had higher dietary fiber and calcium contents than deep fat-fried and shallow-fried potatoes and an excellent essential amino acid composition. Compared with deep fat-fried and shallow-fried potatoes, stir-fried shredded potatoes had a lower fat content. Stir frying led to a reduction in protein, starch, mineral (P, Mg, K), and vitamin contents. Incomplete gelatinization of starch granules in stir-fried shredded potatoes may have resulted in less loss of resistant starch. Moreover, this processing method, which is used in Chinese households, effectively reduced the glycoalkaloid concentration. Further volatile aroma compound analysis identified a total of 74 volatile aroma compounds, including hydrocarbons, aromatic hydrocarbons, alcohols, aldehydes, ketones, esters, furans, ethers, and other compounds. 4-methyloctane, hexanal, α-phellandrene, γ-terpinene, o-cymene, diallyl disulfide, and linalool were the main flavor-contributing components.