Earticle

초록

영어

The effects of drying temperature (55, 60, and 65oC) and addition levels of maltodextrin (MD) (10, 20, and 30%) on the physicochemical properties and nutritional quality of purple sweet potato flour were investigated. MD-added flours had higher L* values, water soluble index, total phenolic, and anthocyanin contents than untreated flour. However, a*, b* values, water absorption index, and swelling capacity were dependent on the drying temperature and MD concentration. On the other hand, untreated flour had a higher ascorbic acid content compared to the MD-treated flour. Ascorbic acid contents decreased, whereas anthocyanin content was not significantly different, with increasing drying temperatures. MD was positively correlated with phenolic content, anthocyanin, hue angle, and water soluble index. However, there was no correlation between quality parameters and glass transition temperature. The best quality product was obtained when samples were pretreated with MD before drying, regardless of drying temperature.

목차

Abstract
 Introduction
 Materials and Methods
 Results and Discussion
 References

키워드

저자

• Maruf Ahmed [ Department of Food Science and Technology and Institute of Biotechnology, Chonnam National University ]
• Mst. Sorifa Akter [ Department of Food Science and Technology and Institute of Biotechnology, Chonnam National University ]
• Koo-Bok Chin [ Department of Animal Science, Chonnam National University ]
• Jong-Bang Eun [ Department of Food Science and Technology and Institute of Biotechnology, Chonnam National University ] Corresponding author

참고문헌

발행기관

간행물

표지보기 관심저널 등록

• 간행물명

  Food Science and Biotechnology

• 간기

  격월간

• pISSN

  1226-7708

• 수록기간

  1992~2009

• 십진분류

  KDC 574 DDC 664