Characterisation of Pasting, Structural and Volatile Properties of Potato Flour
Potato flour is an important raw material for potato staple food products; nevertheless, the quality and flavor vary significantly due to process changes. In this study, the physicochemical features of fresh and five different dehydration temperature potato samples, including the degree of starch ge...
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| Format: | Article |
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MDPI AG
2022-11-01
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| Series: | Agriculture |
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| Online Access: | https://www.mdpi.com/2077-0472/12/12/1974 |
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| author | Haining Zhuang Shiyi Liu Kexin Wang Rui Zhong Joshua Harington Aheto Junwen Bai Xiaoyu Tian |
| author_facet | Haining Zhuang Shiyi Liu Kexin Wang Rui Zhong Joshua Harington Aheto Junwen Bai Xiaoyu Tian |
| author_sort | Haining Zhuang |
| collection | DOAJ |
| description | Potato flour is an important raw material for potato staple food products; nevertheless, the quality and flavor vary significantly due to process changes. In this study, the physicochemical features of fresh and five different dehydration temperature potato samples, including the degree of starch gelatinization (DG), pasting, structure properties and volatile components, were compared to investigate the effect of hot air drying (HAD) on potato flour. The results showed that the degree of pasting, viscosity and volatile aroma components changed significantly with differences in drying temperature. With the increase in drying temperature, the gelatinization degree and peak viscosity of potato powder increased or decreased, the breakdown viscosity of HAD-50 was higher, the setback viscosity of HAD-90 was higher, while the crystallization zone of HAD-90 was destroyed due to the high temperature. The flavor components of potato flour are increased during processing due to lipid oxidation, Maillard reaction and thermal degradation. The level of aldehydes,3,5-Octadien-2-one and E,E)-3,5-Octadien-2-one gradually reduced as the processing temperature increased, while the content of furans grew and then decreased, nonanal and 2-Penty-l-Furan increased. Overall, lower HAD temperatures are beneficial for the quality and flavor of potato flour. The information presented here will be useful for the further development of potato flour products. |
| first_indexed | 2024-03-09T17:27:20Z |
| format | Article |
| id | doaj.art-ce4b37ab59e54dd49d35074041fd6fb0 |
| institution | Directory Open Access Journal |
| issn | 2077-0472 |
| language | English |
| last_indexed | 2024-03-09T17:27:20Z |
| publishDate | 2022-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Agriculture |
| spelling | doaj.art-ce4b37ab59e54dd49d35074041fd6fb02023-11-24T12:39:09ZengMDPI AGAgriculture2077-04722022-11-011212197410.3390/agriculture12121974Characterisation of Pasting, Structural and Volatile Properties of Potato FlourHaining Zhuang0Shiyi Liu1Kexin Wang2Rui Zhong3Joshua Harington Aheto4Junwen Bai5Xiaoyu Tian6School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, ChinaSchool of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, ChinaSchool of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, ChinaSchool of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, ChinaSchool of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, ChinaSchool of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, ChinaSchool of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, ChinaPotato flour is an important raw material for potato staple food products; nevertheless, the quality and flavor vary significantly due to process changes. In this study, the physicochemical features of fresh and five different dehydration temperature potato samples, including the degree of starch gelatinization (DG), pasting, structure properties and volatile components, were compared to investigate the effect of hot air drying (HAD) on potato flour. The results showed that the degree of pasting, viscosity and volatile aroma components changed significantly with differences in drying temperature. With the increase in drying temperature, the gelatinization degree and peak viscosity of potato powder increased or decreased, the breakdown viscosity of HAD-50 was higher, the setback viscosity of HAD-90 was higher, while the crystallization zone of HAD-90 was destroyed due to the high temperature. The flavor components of potato flour are increased during processing due to lipid oxidation, Maillard reaction and thermal degradation. The level of aldehydes,3,5-Octadien-2-one and E,E)-3,5-Octadien-2-one gradually reduced as the processing temperature increased, while the content of furans grew and then decreased, nonanal and 2-Penty-l-Furan increased. Overall, lower HAD temperatures are beneficial for the quality and flavor of potato flour. The information presented here will be useful for the further development of potato flour products.https://www.mdpi.com/2077-0472/12/12/1974potato flourgelatinizationviscosityX-ray diffractionvolatile aroma components |
| spellingShingle | Haining Zhuang Shiyi Liu Kexin Wang Rui Zhong Joshua Harington Aheto Junwen Bai Xiaoyu Tian Characterisation of Pasting, Structural and Volatile Properties of Potato Flour Agriculture potato flour gelatinization viscosity X-ray diffraction volatile aroma components |
| title | Characterisation of Pasting, Structural and Volatile Properties of Potato Flour |
| title_full | Characterisation of Pasting, Structural and Volatile Properties of Potato Flour |
| title_fullStr | Characterisation of Pasting, Structural and Volatile Properties of Potato Flour |
| title_full_unstemmed | Characterisation of Pasting, Structural and Volatile Properties of Potato Flour |
| title_short | Characterisation of Pasting, Structural and Volatile Properties of Potato Flour |
| title_sort | characterisation of pasting structural and volatile properties of potato flour |
| topic | potato flour gelatinization viscosity X-ray diffraction volatile aroma components |
| url | https://www.mdpi.com/2077-0472/12/12/1974 |
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