In order to further improve the applicability of potato whole flour in different further processed prod-ucts.Potato whole flour was used as the research object.The effects of maturing methods on the processing character-istics of potato whole flour,such as chromatic aberration,gelatinization and thermodynamic properties,as well as the quality of mashed potatoes,including gel properties,rheological properties and flavor substances,were studied.The results indicated that the brightness of potato was increased by 22.19,20.07 and 20.83 by steaming,roasting and microwave,respectively.The browning index of potato powder was 59.74,77.47 and 68.46,respectively.The peak viscosity,final viscosity and gelatinization temperature of the whole flour obtained by steaming and roasting were sig-nificantly higher than those obtained by microwave(P＜0.05).The starch gelatinization degree decreased succes-sively.Fourier transform infrared indicated that the(1 045/1 022)cm-1 peak intensity ratio R was 4.06,2.75 and 1.83,respectively,and the order of starch molecules decreased successively.Potato whole flour was rehydrated to make potato puree,and the order of firmness was roasting＞microwave＞steaming,and the order of cohesivity was microwave＞roasting＞steaming.The dynamic rheological analysis showed that microwave significantly decreased(P＜0.05)the elastic modulus and viscosity modulus of potato puree,showing poor state.In terms of sensory quali-ty,the total sensory evaluation scores of the steaming treatment were 13.0 and 12.0 points higher than those of roast-ing and microwave,respectively.The color scores of roasting treatment were 0.5 and 2.0 points higher than those of steaming and microwaving,respectively.And the volatile flavor substance content of both treatments was higher than that of microwave treatment.
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