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KMID : 1007520090180061487
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Food Science and Biotechnology
2009 Volume.18 No. 6 p.1487 ~ p.1494
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Effect of Maltodextrin Concentration and Drying Temperature on Quality Properties of Purple Sweet Potato Flour
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Maruf Ahmed
Mst. Sorifa Akter
Chin Koo-Bok
Eun Jong-Bang
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Abstract
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The effects of drying temperature (55, 60, and 65oC) and addition levels of maltodextrin (MD) (10, 20, and 30%) on the physicochemical properties and nutritional quality of purple sweet potato flour were investigated. MD-added flours had higher L* values, water soluble index, total phenolic, and anthocyanin contents than untreated flour. However, a*, b* values, water absorption index, and swelling capacity were dependent on the drying temperature and MD concentration. On the other hand, untreated flour had a higher ascorbic acid content compared to the MD-treated flour. Ascorbic acid contents decreased, whereas anthocyanin content was not significantly different, with increasing drying temperatures. MD was positively correlated with phenolic content, anthocyanin, hue angle, and water soluble index. However, there was no correlation between quality parameters and glass transition temperature. The best quality product was obtained when samples were pretreated with MD before drying, regardless of drying temperature.
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KEYWORD
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sweet potato, maltodextrin, drying, quality attribute, glass transition temperature
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