Abstract
This work focuses on the impact of explosion puffing drying with different pretreatment on the processability and physical-functional properties in purple sweet potato powder. Compared to the powder by hot air drying, the explosion puffing drying whatever cooked or uncooked pretreatment had a significant beneficial effect in purple sweet potato powder physical-functional properties, which presents bright color, protection of anthocyanin, strong water absorption capacity and oil absorption capacity, and has small effect on granule structure. The uncooked pretreatment powder by explosion puffing drying yielded highest anthocyanin content (1.49 mg/g dry matter) which was about 3 times higher than the hot air drying sample (0.51 mg/g dry matter). Obviously, the explosion puffing drying may offer better processability and nutritional quality than hot air drying. This drying method can be used as a method for preserving functional properties to suit functionality and processability in specific food product for widening the application range of purple sweet potato powder.
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