Food and Fermentation Industries >

2022 , Vol. 48 >Issue 21: 160 - 166

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.029748

Effects of different drying methods on physical properties, quality and anthocyanin content of purple potato powder

  • FAN Xiaojing ,
  • REN Guangyue ,
  • DUAN Xu ,
  • CAO Weiwei ,
  • LI Linlin ,
  • YU Zuyan
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  • 1(College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471000, China)
    2(Henan Collaborative Innovation Center for Grain Storage Security, Zhengzhou 450000, China)

Received date: 2021-10-19

  Revised date: 2021-11-18

  Online published: 2022-12-02

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Abstract

Purple potato powder was prepared by four drying methods, including hot air drying, heat pump drying, vacuum freeze-drying and microwave-assisted vacuum freeze-drying. The effects of four different drying methods on the water holding capacity, bulk density, freeze-thaw water force, microstructure, anthocyanin content and cell damage of purple potato powder were studied. The results showed that different drying methods had a significant effect on the physical properties, quality, and anthocyanin content of purple potato powder (P<0.05). The anthocyanin content (24.61 mg/100g), water holding capacity (9.45 g/g) and freeze-thaw water force (0.15 g/g) of purple potato powder prepared by vacuum freeze-drying showed more advantages than the other three. Followed by microwave-assisted vacuum freeze-drying, the anthocyanin content, water holding capacity and freeze-thaw desorption water power of purple potato powder were 19.69 mg/100g, 9.00 g/g and 0.32 g/g respectively, and the iodine blue value of purple potato powder was the minimum (2.74). The purple potato prepared by hot air drying and heat pump drying had bright pink color, but the anthocyanin content was low. The anthocyanin content was 9.91 mg/100g and 11.72 mg/100g respectively, which was only about 50% of that of microwave-assisted vacuum freezing. The results of SEM showed that the purple potato powder particles of vacuum freeze-drying and microwave-assisted vacuum freeze-drying were complete and smooth. While microwave-assisted vacuum freeze-drying displayed few advantages in the preparation of tuber potato powder than vacuum freeze-drying. The research provides a reference for the application of microwave-assisted vacuum freeze-drying technology in the preparation of tuber potato powder.

Key words： purple potato powder; microwave assisted vacuum freeze-drying; physical quality; anthocyanin; cell breakage

Cite this article

FAN Xiaojing , REN Guangyue , DUAN Xu , CAO Weiwei , LI Linlin , YU Zuyan . Effects of different drying methods on physical properties, quality and anthocyanin content of purple potato powder[J]. Food and Fermentation Industries, 2022 , 48(21) : 160 -166 . DOI: 10.13995/j.cnki.11-1802/ts.029748

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