|
KMID : 0380620150470060744
|
|
Korean Journal of Food Science and Technology
2015 Volume.47 No. 6 p.744 ~ p.750
|
|
|
Effect of the Dextrose Equivalent of Maltodextrin on the Quality Characteristics of Jeju Purple Sweet Potato (Ipomoea batatas L.) during Molecular Press Dehydration
|
|
Cho Man-Jae
Kim Hyun-Jung
|
|
|
Abstract
|
|
|
|
Purple sweet potatoes were dehydrated with maltodextrin with different dextrose equivalent (DE) values of 4- 7, 13-17, 16.5-19.5, and 17-20. Maltodextrin was used as a molecular press dehydrating agent. The molecular dehydration rate of the purple sweet potatoes increased over time. As the DE of maltodextrin increased, the moisture content after 12 h of dehydration decreased from 65.7% to 40.8, 36.1, 34.9, and 28.6% for DE values of 4-7, 13-17, 16.5-17.5, and 17-20, respectively. Additionally, total phenolic content, anthocyanin, and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activities decreased as the DE value of maltodextrin increased. While maltodextrins with DE values of 16.5-19.5 and 17- 20 effectively dehydrated the purple sweet potatoes, total phenolic, anthocyanin, and DPPH radical scavenging activities were lowered during dehydration. The DPPH radical scavenging activities correlated to both the total phenolic content (r2=0.96) and anthocyanin contents (r2=0.95) of the purple sweet potatoes. These results indicate that the purple sweet potatoes were effectively dehydrated with maltodextrin whose DE values ranged 16.5-20, although there were losses in the total phenolic and anthocyanin contents.
|
|
|
KEYWORD
|
|
|
purple sweet potato, maltodextrin, molecular press dehydration, dextrose equivalent, anthocyanin
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|