Characterisation of Pasting, Structural and Volatile Properties of Potato Flour

Haining Zhuang, Shiyi Liu, Kexin Wang, Rui Zhong, Joshua Harington Aheto, Junwen Bai and Xiaoyu Tian ()
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Haining Zhuang: School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
Shiyi Liu: School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
Kexin Wang: School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
Rui Zhong: School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
Joshua Harington Aheto: School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
Junwen Bai: School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
Xiaoyu Tian: School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China

Agriculture, 2022, vol. 12, issue 12, 1-13

Abstract: Potato flour is an important raw material for potato staple food products; nevertheless, the quality and flavor vary significantly due to process changes. In this study, the physicochemical features of fresh and five different dehydration temperature potato samples, including the degree of starch gelatinization (DG), pasting, structure properties and volatile components, were compared to investigate the effect of hot air drying (HAD) on potato flour. The results showed that the degree of pasting, viscosity and volatile aroma components changed significantly with differences in drying temperature. With the increase in drying temperature, the gelatinization degree and peak viscosity of potato powder increased or decreased, the breakdown viscosity of HAD-50 was higher, the setback viscosity of HAD-90 was higher, while the crystallization zone of HAD-90 was destroyed due to the high temperature. The flavor components of potato flour are increased during processing due to lipid oxidation, Maillard reaction and thermal degradation. The level of aldehydes,3,5-Octadien-2-one and E,E)-3,5-Octadien-2-one gradually reduced as the processing temperature increased, while the content of furans grew and then decreased, nonanal and 2-Penty-l-Furan increased. Overall, lower HAD temperatures are beneficial for the quality and flavor of potato flour. The information presented here will be useful for the further development of potato flour products.

Keywords: potato flour; gelatinization; viscosity; X-ray diffraction; volatile aroma components (search for similar items in EconPapers)
JEL-codes: Q1 Q10 Q11 Q12 Q13 Q14 Q15 Q16 Q17 Q18 (search for similar items in EconPapers)
Date: 2022
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