Quality characeristics of purple sweet potato (Ipomoea batatas) slices dehydrated by the addition of maltodextrin

Quality characeristics of purple sweet potato (Ipomoea batatas) slices dehydrated by the addition of maltodextrin

2011

A:PS

As a new dehydration method, purple sweet potato (Ipomoea batatas) slices were dehydrated with maltodextrin (MD) with concentrations of 20, 40, 60, and 80% (w/w). The moisture content of the purple sweet potatoes decreased with an increasing MD concentration. The rehydration ratio of the MD-treated samples was better than those of freeze dried or hot-air dried samples, and the color and total phenolic content of the dehydrated samples were well maintained for the MD-treated one. The anthocyanins in the exudates were obtained after the MD treatment of purple sweet potatoes, and the stability was examined for use as a food colorant. These results suggest that purple sweet potatoes can be dehydrated effectively with MD, and that anthocyanins in the exudates are applicable as a natural food colorant. \n

v.52(4):435-441, HORTICULTURE, ENVIRONMENT, AND BIOTECHNOLOGY

Research > Published Articles