Quality characteristics and volatile compounds of plant-based patties supplemented with biji powder

Nam, Jin-Kyung; Lee, Ji Yun; Jang, Hae Won

doi:10.1016/j.fochx.2024.101576

Food Chemistry: X

2024

DOI: 10.1016/j.fochx.2024.101576

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Quality characteristics and volatile compounds of plant-based patties supplemented with biji powder

Jin-Kyung Nam,

Ji Yun Lee,

Hae Won Jang

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Cited by 2 publications

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Comparison of Characteristics and Components of Domestic Potatoes and Foreign Potatoes: A Review

Han,

Lee,

Jin

et al. 2024

JKFN

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This review compared the nutritional, functional, and volatile components of potatoes and examined the occurrence of acrylamide based on the variety of potatoes, focusing on the differences between domestic and foreign potatoes. A comparison of the sugar and amino acid contents in domestic and Spanish potatoes revealed higher glucose and fructose levels in domestic potatoes. On the other hand, the content of essential amino acids was significantly higher in Spanish potatoes. In addition, the polyphenol compound content was higher in foreign potatoes than in domestic ones. The volatile components of potatoes varied according to the variety, preparation method, and storage period. Acrylamide formation is closely related to the sugar content within the potato tubers and can be reduced through proper storage, cooking methods, and selection of potato varieties suitable for high-temperature cooking.

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Comparison of Characteristics and Components of Domestic Potatoes and Foreign Potatoes: A Review

Han,

Lee,

Jin

et al. 2024

JKFN

View full text Add to dashboard Cite

show abstract

A Study on the Physiological Activities of the Components of Sesame Meal

Han,

Min,

Nam

et al. 2024

JKFN

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Quality characteristics and volatile compounds of plant-based patties supplemented with biji powder

Cited by 2 publications

References 34 publications

Comparison of Characteristics and Components of Domestic Potatoes and Foreign Potatoes: A Review

Comparison of Characteristics and Components of Domestic Potatoes and Foreign Potatoes: A Review

A Study on the Physiological Activities of the Components of Sesame Meal

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