Abstract
Starch is a product of intensive processing of agricultural products. During the processing of plant starch, nutrients such as protein, dietary fiber, and minerals are removed. In addition to nutritional imbalance, rich nutrients have an impact on the environment. The object of research is Areca taro, a starch-rich agricultural product. The research aims to use spray drying technology to obtain a whole betel nut taro powder for food processing, such as sausages and noodles. The taro is used as a raw material, and the whole taro flour is obtained after peeling, cutting, crushing with water, and spray drying. Using single factor and orthogonal experiment to optimize the spray drying process parameters and embedding agent of taro powder, and then analyze its physical and chemical properties. The results show that adding 0.01 % Xanthan gum+0.12 % Microcrystalline cellulose (embedded agent) to the taro emulsion can increase the extraction rate of taro flour, speed up the drying speed, and prevent sticking to the wall. The best process of spray drying: the speed of atomizer was 16000 r/m, the wind temperature was 200 °C, the material liquid concentration was 28.00 % and the feeding rate was 75 mL/min. The taro powder produced by this process has better liquidity, light purple color, smooth texture, and strong flavor of taro. Product parameters: powder fluidity was 13.9 cm, extraction rate was 15.36 %, water activity was 0.416, chromaticity parameters were 19.73 (L* value), 2.96 (a* value) and 3.25 (b* value), bulk density was 0.44 g/mL. This technology can provide data support and reference for food processing companies. The taro whole powder would be widely used as food ingredients in future.
Highlights
High-fat diet increases the risk of several diseases, such as obesity, hyperlipidemia, hypertension, stroke, myocardial infarction, and coronary heart disease [1]
The taro powder produced by this process has better liquidity, light purple color, smooth texture, and strong flavor of taro
The results of the study showed that the powder extraction rate and wall adhesion of the test group were better than those of the blank group, and 0.01 % Xanthan gum + 1.2 % MC was more effective as an embedding agent
Summary
High-fat diet increases the risk of several diseases, such as obesity, hyperlipidemia, hypertension, stroke, myocardial infarction, and coronary heart disease [1]. The yield per hectare is 30000–45000 kg It has rough skin, red and purple lines inside the tuber, contains a lot of starch and dietary fiber, and produces special aroma after cooking. At present, there are few public reports about the powder It contains more starch and dietary fiber, and can be used as food supplement to sausage, bread and other products. Authors of papers [9,10,11] used spray drying technology to study the whole sweet potato, purple potato and Yam powder and obtained the best drying process. The aim of research is to use spray drying technology to obtain a whole betel nut taro powder for food processing, such as sausages and noodles
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