{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,14]],"date-time":"2026-10-14T11:10:03Z","timestamp":1791976203210,"version":"4.4.0"},"reference-count":59,"publisher":"MDPI AG","issue":"21","license":[{"start":{"date-parts":[[2025,10,24]],"date-time":"2025-10-24T00:00:00Z","timestamp":1761264000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Major Special Project of Science and Technology in Yunnan Province","award":["202402AE09001702"],"award-info":[{"award-number":["202402AE09001702"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Potato-based reconstituted rice represents an innovative staple food solution that addresses nutritional and economic challenges. Using fresh potatoes instead of potato flour eliminates nutrient loss and reduces energy costs associated with traditional processing methods. This study examined reconstituted rice produced from the yellow-fleshed \u2018Dianshu 1428\u2019 and purple-fleshed \u2018Diancaishu 101\u2019 potato varieties, comparing their nutritional and aromatic profiles with commercial rice-based alternatives. The results demonstrated significant nutritional advantages: potato-based reconstituted rice contains 3 g\/100 g dietary fiber, a five-fold higher potassium content, and 11\u201312 times more iron than conventional rice-based reconstituted rice. Unique aroma compounds, including methional, 2-ethyl-3,5-dimethylpyrazine, \u03b1-ionone, and (E,E)-2,6-nonadienal, impart distinctive potato, nutty, fruity, and fatty flavors. Yellow-fleshed varieties contributed 14.1 \u03bcg\/100 g carotenoids, while purple-fleshed varieties provided 45 mg\/100 g anthocyanins. These findings establish that potato-based reconstituted rice offers a superior nutritional composition and unique sensory characteristics compared to traditional alternatives, providing scientific guidance for the selection of the potato variety and product optimization in developing nutritionally enhanced potato staple foods with specific functional and sensory attributes.<\/jats:p>","DOI":"10.3390\/foods14213622","type":"journal-article","created":{"date-parts":[[2025,10,24]],"date-time":"2025-10-24T05:34:38Z","timestamp":1761284078000},"page":"3622","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":2,"title":["Analyses of the Differences in Nutritional Quality and Volatile Aroma Compounds in Potato-Based Reconstituted Rice Produced from Different Potato Varieties"],"prefix":"10.3390","volume":"14","author":[{"given":"Zongming","family":"Guo","sequence":"first","affiliation":[{"name":"Institute of Root and Tuber Crops, College of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming 650201, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9486-6451","authenticated-orcid":false,"given":"Kaifeng","family":"Li","sequence":"additional","affiliation":[{"name":"Institute of Root and Tuber Crops, College of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming 650201, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Quanfeng","family":"Zhang","sequence":"additional","affiliation":[{"name":"Food Research and Development Center, Shenzhen University, Shenzhen 518000, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-4660-649X","authenticated-orcid":false,"given":"Fankui","family":"Zeng","sequence":"additional","affiliation":[{"name":"Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Lanzhou 730030, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Huachun","family":"Guo","sequence":"additional","affiliation":[{"name":"Institute of Root and Tuber Crops, College of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming 650201, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2025,10,24]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"543","DOI":"10.1007\/s11540-022-09588-3","article-title":"Potato Processing Industry in China: Current Scenario, Future Trends and Global Impact","volume":"66","author":"Wang","year":"2023","journal-title":"Potato Res."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"127049","DOI":"10.1016\/j.foodchem.2020.127049","article-title":"Whole Grain Rice Fortification as a Solution to Micronutrient Deficiency: Technologies and Need for More Viable Alternatives","volume":"326","author":"Saha","year":"2020","journal-title":"Food Chem."},{"key":"ref_3","first-page":"1140","article-title":"Physichocemical Properties of Analog Rice from Composite Flour: Cassava, Green Bean and Hanjeli","volume":"32","author":"Sumardiono","year":"2014","journal-title":"World Appl. 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