Food and Fermentation Industries >

2024 , Vol. 50 >Issue 15: 256 - 264

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.036795

Effect of different degrees of grinding on physicochemical properties and microstructure of purple potato

  • XU Jialin ,
  • WEN Jing ,
  • REN Guopu ,
  • XU Yujuan ,
  • WU Jijun ,
  • YU Yuanshan ,
  • LI Lihui ,
  • PENG Jian
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  • 1(Sericultural & Agri-food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China)
    2(School of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China)

Received date: 2023-07-16

  Revised date: 2023-08-16

  Online published: 2024-08-21

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Abstract

To investigate the effect of grinding degree on the quality of purple potato raw powder, the physical and chemical properties of ultrafine potato raw powder with different grinding time (1, 3, 5 min) were analyzed.Results showed that ultrafine grinding could significantly reduce the particle size of potato powder.When the ultrafine grinding time was 1 min, the particle size decreased to 54.23 μm, and the particle size decreased with the extension of the ultrafine grinding time, and the particle size uniformity increased.After 5 min ultrafine grinding, the particle size of potato raw powder reached 39.17 μm, and the specific surface area increased to 240.67 m2/kg, which was 2.62 times higher than the potato raw powder without ultrafine grinding.Furthermore, the L*, a*, oil retention, solubility, expansion and enthalpy, slip and resting angle, starch content, and enthalpy of gelatinization of the potato raw powder were increased significantly after ultrafine grinding, while the b*, water retention, bulk density, and vibration density were decreased.Specifically, there were no significant differences in the types and contents of anthocyanins, glycemic index and enthalpy of regeneration.With the extension of crushing time, the L*, a*, slip angle, starch content and enthalpy of gelatinization increased, while the b* and vibration density were decreased.Overall, the physicochemical characteristics of purple potato raw powder would be regulated through ultrafine grinding, and the quality of potato raw powder ultrafine grinding for 1-3 min would be better.These results can provide technical support for the development of purple potato raw powder and its related products.

Key words： purple potato raw powder; ultrafine grinding; physical and chemical properties; microstructure

Cite this article

XU Jialin , WEN Jing , REN Guopu , XU Yujuan , WU Jijun , YU Yuanshan , LI Lihui , PENG Jian . Effect of different degrees of grinding on physicochemical properties and microstructure of purple potato[J]. Food and Fermentation Industries, 2024 , 50(15) : 256 -264 . DOI: 10.13995/j.cnki.11-1802/ts.036795

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