Thermal, structure, and rheological properties of native potato flour prepared under different combined drying methods

Abstract In this study, chiffon cakes were fortified with potato flakes and raw dehydrated potato flour (RDPF) prepared by freeze-drying and hot air drying. The dough’s rheological properties demonstrate that potato flakes are unsuitable for making chiffon cakes, especially at percentages of 30 and 50%. Adding RDPFs decreased the dough height and adhesiveness but increased the hardness slightly compared with the control. Supplementing with potato flakes has the most influence on cake textural properties, especially at percentages of 30 and 50%, which correspondingly reduces the sensory evaluation score. All the RDPF cake formulations exhibited higher comprehensive nutritional value in terms of protein, fat, dietary fiber, minerals, and amino acids. The cake formulations containing RDPF obtained by hot air drying contained the lowest carbohydrate contents.

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Effect of Drying Methods on the Rheological Properties of Sugar Beet Pulp Pectin

International Journal of Food Engineering ◽

10.1515/ijfe-2016-0165 ◽

2017 ◽

Vol 13 (4) ◽

Cited By ~ 1

Author(s):

Xin Huang ◽

Dong Li ◽

Li-jun Wang ◽

Benu Adhikari ◽

Xiao Dong Chen

Keyword(s):

Activation Energy ◽

Sugar Beet ◽

Rheological Properties ◽

Apparent Viscosity ◽

Angular Frequency ◽

Sugar Beet Pulp ◽

Creep Recovery ◽

Drying Methods ◽

Hot Air ◽

Beet Pulp

Abstract The effect of drying methods on the rheological properties (apparent viscosity, storage (G′) and loss (G″) moduli, creep behavior) of sugar beet pulp pectin (SBPP) was investigated using steady shear, frequency sweep, activation energy and creep-recovery tests. SBPP was extracted from sugar beet and dried using freeze (FD), hot air (HD), vacuum (VD) and spray (SD) drying methods. The HD sample showed highest apparent viscosity and the VD sample had the highest activation energy. The 1 % (w/v) samples had higher activation energy than 2 % (w/v) samples. The G′ and G″ versus angular frequency data followed the Power Law model reasonably well (R2 > 0.915). The FD sample deformed the most during the creep test.

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Effect of Drying Methods on Properties of Potato Flour and Noodles Made with Potato Flour

Foods ◽

10.3390/foods10051115 ◽

2021 ◽

Vol 10 (5) ◽

pp. 1115

Author(s):

Huan Bao ◽

Jiaping Zhou ◽

Jinglin Yu ◽

Shujun Wang

Keyword(s):

Freeze Drying ◽

Quality Characteristics ◽

Drying Methods ◽

Potato Flour ◽

Starch Granules ◽

Ordered Structure ◽

Fresh Potato ◽

Structural And Functional Properties ◽

The Impact

This work investigated the impact of three drying methods on structural and functional properties of potato flour (PF), as well as the quality characteristics of fresh noodles made from wheat-potato flours. The results indicated that ethanol drying (ED) and oven drying (OD) had small effects on the properties of starch in potato flour, however, freeze drying (FD) caused some pores and channels on the starch granules and disruption of the long- and short-range ordered structure of starch. The maximum addition of potato flour in fresh noodles was 40% for FD-PF and 50% for both ED-PF and OD-PF. With increasing addition of potato flour in noodles, the L* (lightness) values of noodles decreased gradually, while the a* (redness) and the b* (yellowness) values, as well as the hardness and springiness values of fresh potato noodles increased. This study clearly showed that drying methods have different effects on the properties of potato flour, and in turn the quality of fresh noodles made with potato flour.

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