Processability and physical-functional properties of purple sweet potato powder as influenced by explosion puffing dryin
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ORIGINAL PAPER
Processability and physical‑functional properties of purple sweet potato powder as influenced by explosion puffing drying Luyan Liao1 · Liu Huihui1 · Weiguo Wu1 Received: 16 January 2020 / Accepted: 6 October 2020 © Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract This work focuses on the impact of explosion puffing drying with different pretreatment on the processability and physicalfunctional properties in purple sweet potato powder. Compared to the powder by hot air drying, the explosion puffing drying whatever cooked or uncooked pretreatment had a significant beneficial effect in purple sweet potato powder physical-functional properties, which presents bright color, protection of anthocyanin, strong water absorption capacity and oil absorption capacity, and has small effect on granule structure. The uncooked pretreatment powder by explosion puffing drying yielded highest anthocyanin content (1.49 mg/g dry matter) which was about 3 times higher than the hot air drying sample (0.51 mg/g dry matter). Obviously, the explosion puffing drying may offer better processability and nutritional quality than hot air drying. This drying method can be used as a method for preserving functional properties to suit functionality and processability in specific food product for widening the application range of purple sweet potato powder. Keywords Purple sweet potato powder · Pretreatment · Explosion puffing drying · Physical-functional properties
Introduction Sweet potato is a major economic food crop worldwide. The purple sweet potato is a special member of the sweet potato family, which is rich in various phytochemicals, such as phenolic acids, anthocyanins, and carotenoids; it also contains abundant carbohydrates, minerals, and protein [1–4]. Phytochemicals play an important role in preventing many chronic diseases, such as cancers, diabetes, and cardiovascular diseases [5–8]. Numerous benefits have been attributed to purple sweet potato consumption, with the purple color peel recognized for its antioxidant activity, which contributes to the good health of people who consume it [9]. However, raw purple sweet potatoes are easy to go bad, which causes many problems related to storage and proper utilization. Processing the purple sweet potato into powder is a good method to increase its shelf life and utilization. The production of purple sweet potato powder did not undergo a standardized procedure but in most regions an ordinary process is used before drying then milling. Many processing * Weiguo Wu [email protected] 1
College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, Hunan, China
technologies have been applied for producing powder, such as hot air drying, vacuum drying, freeze drying, spray drying, and microwave drying. Aside from these powder conventional drying technologies, explosion puffing drying is an emerging technology with unique advantages. The fundamental principle of explosion puffing drying carried out in an explosion puffing
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