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Spray-drying of amylase hydrolyzed sweetpotato puree and physicochemical properties of powder

Permanent URL:
http://handle.nal.usda.gov/10113/1843
File:
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Abstract:
Spray-drying, which has been used for commercial production of functional ingredients from several fruits and vegetables, has not yet been studied for sweetpotato processing. Thus, the objective was to determine the effects of viscosity reduction of sweetpotato puree with alpha-amylase, maltodextrin (MD) addition, and inlet air temperature on the physicochemical characteristics of spray-dried sweetpotato powder. A face-centered cube design was used to evaluate the effects of amylase level (0, 3.75, and 7.5 mL/kg puree), MD concentration (0%, 10%, and 20%), and inlet air temperature (150 degrees C, 190 degrees C, and 220 degrees C) on powder characteristics. Model-fitting using response surface methodology was performed to examine the effects of independent variables on the moisture content, color, water absorption, solubility, particle size, bulk density, and glass transition temperature. The data were fit to a full second order polynomial equation. However, only the linear and quadratic terms proved to be significant for most dried powder attributes. MD significantly increased powder solubility, altered the hue value, and raised the glass transition temperature of the powder. Pretreatment with alpha-amylase resulted in a lower glass transition temperature and a decrease in particle size. Overall, results show that good quality sweetpotato powders can be produced using this drying method, with potential applications in food and nutraceutical products.
Author(s):
Grabowski, J.A. , Truong, V.D. , Daubert, C.R.
Subject(s):
sweet potatoes , pureed foods , enzymatic hydrolysis , alpha-amylase , spray drying , powdered foods , ingredients , viscosity , maltodextrins , air temperature , optimization , response surface methodology , process control , moisture content , color , water , absorption , solubility , particle size , bulk density , glass transition temperature , equations
Format:
p. E209-E217.
Note:
Includes references
Source:
Journal of food science 2006 June-July, v. 71, no. 5
Language:
English
Year:
2006
Collection:
Journal Articles, USDA Authors, Peer-Reviewed
Rights:
Works produced by employees of the U.S. Government as part of their official duties are not copyrighted within the U.S. The content of this document is not copyrighted.