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KMID : 0525720160210040271
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Journal of Chitin and Chitosan
2016 Volume.21 No. 4 p.271 ~ p.277
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Quality Characteristics of Spray-Dried Powder from Purple Sweet Potato Extract
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Chae Ho-Yong
Hong Joo-Heon
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Abstract
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In this study, the quality characteristics of spray-dried powders from purple sweet potato extract were investigated. The spray-dried powder of purple sweet potato extracts was analzed using different maltodextrin and cyclodextrin ratios (P-MD10, 10% maltodextrin; P-MD20, 20% maltodextrin; P-CD10, 10% cyclodextrin; P-CD20, 20% cyclodextrin; P-MDCD10, 5% maltodex-trin and 5% cyclodextrin; P-MDCD20, 10% maltodextrin and 10% cyclodextrin). The particle diameter of the freeze-dried pow-der (314.11 μm) was higher than that of the spray-dried powders (23.85~37.99 μm). The water absorption index of the P-MDCD 10 was lowest among the other powders. The water solubility index of the spray-dried powder (95.33~99.46%) was higher than that of the freeze dried powder (91.07%). The reduction rate of the anthocyanin after the storage of 4 weeks was the highest at non foil P-FD, which was 34.57%, but P-MDCD 10 is 5.78%. The spray-dried powder showed better results than freeze-dried powder. In conclusion, it is considered to be appropriate in the food industry to use a spray-dried purple sweet potato.
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KEYWORD
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Purple sweet potato, Cyclodextrin, Maltodextrin, Spray drying, Anthocyanin
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