Effects of blanching drying methods on the structure and physicochemical properties of starch in sweet potato slices

The purpose of this study is to investigate the effects of belt catalytic infrared drying (BCIRD), belt catalytic infrared blanching BCIRD (BCIRB-BCIRD), and hot water BCIRD (WB-BCIRD) on the structural and functional properties of sweet potato starch (SPS). The results revealed a decrease in the starch content of SPS by 5% after WB-BCIRD treatment. The starch granules subjected to BCIRD and BCIRB-BCIRD remained intact while the surface of WB-BCIRD treated granules cracked or even collapsed. In comparison with WB-BCIRD, the solubility of BCIRB-BCIRD SPS decreased by 2.725%, the water absorption decreased by 3.4024%, and the oil absorption decreased by 3.7904%. While the degradation temperature increased by 20 degrees C and the transparency increased by 0.9745%, and. The heat treatment breaks the starch chain and destroys the arrangement of the crystal zone, which affects its functional properties. BCIRB-BCIRD is better at retaining the structural and functional properties of SPS.

Automated summary

This study investigates the effects of different drying methods on the structure and functional properties of sweet potato starch. The results show that BCIRB-BCIRD method better retains the structure and functional properties of the starch compared to WB-BCIRD method.