As a new dehydration method, purple sweet potato (Ipomoea batatas) slices were dehydrated with maltodextrin (MD) with concentrations of 20, 40, 60, and 80% (w/w). The moisture content of the purple sweet potatoes decreased with an increasing MD concentration. The rehydration ratio of the MD-treated samples was better than those of freeze dried or hot-air dried samples, and the color and total phenolic content of the dehydrated samples were well maintained for the MD-treated one. The anthocyanins in the exudates were obtained after the MD treatment of purple sweet potatoes, and the stability was examined for use as a food colorant. These results suggest that purple sweet potatoes can be dehydrated effectively with MD, and that anthocyanins in the exudates are applicable as a natural food colorant.
Kohlrabi (Brassica oleracea var. gongylodes L.) slices were dehydrated with maltodextrin (MD) at concentrations of 20, 30, and 40% (w/w), and the dried samples were compared with the freeze-dried and hot-air dried samples regarding various physicochemical qualities. The MD-treated samples had better results than those of freeze-dried or hot-air dried samples in terms of rehydration ratio and color. The total phenolic content of the MD-treated sample was similar to that of the freeze-dried and higher than that of hot-air dried sample. The ascorbic acid content of the MD-treated samples was also higher than that of the hot-air dried one. These results suggest that kohlrabi can be dehydrated with MD instead of hot air.
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