Analyses of the Differences in Nutritional Quality and Volatile Aroma Compounds in Potato-Based Reconstituted Rice Produced from Different Potato Varieties

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 ‘Dianshu 1428’ and purple-fleshed ‘Diancaishu 101’ potato varieties, comparing their nutritional and aromatic profiles with commercial rice-based...