Abstract
BackgroundThe properties of potato flour will be different due to different processing parameters, which will affect their processing adaptability. In this paper, different potato flour were investigated to determine viscoelastic properties and structural transformation using thermodynamics, rheological and spectrum methods. Potato flour was prepared by drying at different temperature after soaking in citric acid, microwave and steamed respectively. The treated samples were dried by hot air and then compared with the freeze-dried potato flour. Four kinds of potato flour showed different properties after shearing at high temperature.ResultsDifferential scanning calorimetry (DSC) results revealed that potato flour with low gelatinization had lower enthalpy and faster melting process than freeze-dried potato powder. RVA and texture results showed that potato flour with low gelatinization had the best retrogradation property and the stable gel. X-ray diffraction (XRD) patterns revealed that the crystalline properties of different potato flour after shearing at high temperature were the same. In addition, low gelatinization potato flour presented a crystalline structure or strong internal order. Fourier-transform infrared spectroscopy (FTIR) spectra showed that high temperature and shearing mainly caused δ-deformation of O–H in intact potato granules.ConclusionFreeze drying and hot air drying at low temperature made potato flour had better gel stability than microwave and steamed treatment. Hot air drying at low temperature made potato flour had good retrogradation after hot shearing, which was more conducive to the formation of hot-processed products.
Highlights
Potato (Solanum tuberosum L.) is an annual herb of Solanaceae, its fresh tubers can be eaten after simple processing
Potato flour characterization Degree of gelatinization Hot air, microwave and steam change the temperature, moisture and particle structure of potato flour, which resulted in different degree of starch gelatinization
Results of Fourier-transform infrared spectroscopy (FTIR) showed that the combination of temperature and shear stress had positive effect on ν-stretching of O–H in freeze-dried potato flour (FDPF) and steamed potato flour (SPF)
Summary
Potato (Solanum tuberosum L.) is an annual herb of Solanaceae, its fresh tubers can be eaten after simple processing. Processing fresh potatoes into dried whole flour or starch. Browning of fresh potato during processing is an important factor affecting the quality of dry potato flour, which can be divided into enzymatic browning and non-enzymatic browning. Zhang et al BMC Chemistry (2020) 14:20 potatoes murky grey, and non-enzymatic browning makes them yellowish-brown. Wang et al [5] found that enzyme inhibitor (vitamin C, citric acid and Na2SO3) could significantly inhibit the activity of polyphenol oxidase (PPO). Zhao et al [6] used 0.03% vitamin C, 0.35% phytic acid, 0.25% citric acid and 0.03% l-cysteine to remarkably inhibit the browning of potato powder. Potato flour was prepared by drying at different temperature after soaking in citric acid, microwave and steamed respectively. Four kinds of potato flour showed different properties after shearing at high temperature
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