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Process optimisation and physicochemical characterisation of potato powder
Author(s) -
Carillo Petronia,
Cacace Domenico,
De Rosa Maria,
De Martino Ermanno,
Cozzolino Concettina,
Nacca Francesco,
D’Antonio Rosaria,
Fuggi Amodio
Publication year - 2009
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2007.01696.x
Subject(s) - browning , blanching , food science , cultivar , materials science , raw material , moisture , dry matter , pulp and paper industry , chemistry , agronomy , composite material , biology , organic chemistry , engineering
Summary Samples of two potato cultivars (Agria and Merit), cultivated either conventionally or organically, were analysed to evaluate their suitability to transformation into powder. Agria cultivar potatoes from the conventional farming were selected as the most suitable for drying process both for their high‐dry matter and good nutritional value. Blanching resulted in the most effective treatment to prevent potato browning. The potato powder was obtained by means of a drum dryer using different process parameters (temperature, time and product thickness) to minimise thermal damage on the final product. The effects of these different processes were evaluated by analysing some quality indicators, as final moisture, nutrients (carbohydrates, proteins and amino acids) and colour of the powder, and rheological properties of the rehydrated puree. The results of such analyses showed that the lower the process temperature, the better the powder quality.