Journal
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume 47, Issue 1, Pages 141-147Publisher
WILEY
DOI: 10.1111/j.1365-2621.2011.02819.x
Keywords
Anthocyanin level; colour; energy consumption; microwave-assisted drying; texture
Categories
Funding
- Frito-lay Inc. Plano, TX, USA
- China High-Tech (863) Plan [2007AA100406]
- China National Natural Science Foundation [20776062]
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Purple-fleshed sweet potato (PFSP) with high anthocyanin level was attractive to health concern. Three drying methods, namely microwave-assisted freeze-drying (MWFD), microwave-assisted vacuum drying (MWVD) and microwave-assisted spouted bed drying (MWSBD), were compared in the drying of PFSP granules. Products texture, colour, anthocyanin level and energy consumption were investigated. Drying periods varied among drying methods. MWSBD needed the least time to finish the drying process. Different drying methods had a significant effect (P < 0.05) on texture and anthocyanin level. Maximum penetration force of MWSBD treated sample was lowest (14.99 N). Anthocyanin level of MWSBD products was not as high as that of MWFD products, but colour and appearance were fine. MWFD products owned good crispness through sensory evaluation. Energy consumption of MWFD was about two times higher than that of MWVD. Final results indicated that MWSBD may be an alternative way to MWFD with measurements to maintain the anthocyanin level.
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