The Manufacture and Nutritional Analysis of the Solanum tuberosum Jam with Material Properties

Abstract:

In the present study the Solanum tuberosum, was used as the raw material to further exploitation and utilization and carry out the intensive processing of it. After cleaning and grinding into sauce and mixing with the supplementary material , and sterilizing the Solanum tuberosum jam was bottled and the nutritional of the ingredient of the jam was analysised by chemical and instrumental method. The results indicated that the Solanum tuberosum jam's color was bright and light red brown. Its flavor was tasty and the nutrition was rich. The protein content was 26.0mg g-1, including 18 kinds of amino acids and 8 kinds of essential amino acids needed by the human body. The fat was 3.0 mg g-1, as well as the rich mineral substances and the vitamin. For example Vitamin C content is the highest: 212.0 ×10-3mg g-1, The calcium content is as high as 24.3×10-2mg g-1. The Solanum tuberosum jam was one of the nutritional condiments for the old and the young. This study provided a theoretical and practical foundation for further exploitation and utilization of the Solanum tuberosum.

• Periodical: Advanced Materials Research (Volumes 712-715)
• Pages: 424-427
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.712-715.424
• Online since: June 2013
• Authors: Shang Qin Hu
• Keywords: Analysis, Jam, Nutrition, Process, Solanum tuberosum

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