Effect of blanching on physicochemical characteristics of potato flour

Abstract

Offering new products obtained from potatoes is a market opportunity which may increase and motivate the consumption of this tuber. It also can contribute for waste reduction and ensure market for growers. Thus, we aimed to produce potato flour and to evaluate the effect of blanching on the physiochemical characteristics of this product after 3-month storage at room temperature. Potatoes cultivar Agata were used to make unblanched and blanched flour, through thermal treatment at 97°C for 5 min. The unblanched potato flour presented significantly smaller contents of moisture (p= 0.006), proteins (p= 0.001) and soluble fibers (p= 0.024), as well as color alteration. However, it presented higher phenolic compound content (23.77%). The blanched potato flour presented similar nutritional quality compared with the raw potato flour, and also longer shelf life, since dehydration can reduce about 95% of the initial moisture content of the potato. The thermal treatment (blanching) improved the supply of proteins and soluble fibers of the final product, as well as prevented enzymatic browning reaction which would result in color alteration of the product. The treatment reduced total phenolic compound content, though.

Effect of predrying treatment and drying temperature on proximate composition, mineral contents, and thermophysical properties of anchote (Coccinia abyssinica (Lam.) Cogn.) flour

“…This implies that thermal treatment might modify the physicochemical properties of the tuber starch and might alter its water holding capacity as compared to flour of the raw sample. Our result in this study was relatively higher than the MC of raw (3.25%) and blanched (4.48%) potato flours (Nascimento & Canteri, 2018). An increase in MC after boiling was in agreement with that observed in Dioscorea dumetorum flour as indicated in Ezeocha, Ojimelukwe, and Onwuka (2012).…”

“…(4) Cp = 4.180 Xw + 1.711 Xp + 1.929 Xf + 1.547 Xc + 0.908 Xa water holding capacity as compared to flour of the raw sample. Our result in this study was relatively higher than the MC of raw (3.25%) and blanched (4.48%) potato flours (Nascimento & Canteri, 2018).…”

“…Nevertheless, it is higher than the MC of sweet potato and potato tubers flours that were 7.07 and 3.25 g/100 g, respectively (Aprianita et al, 2009;Nascimento & Canteri, 2018); and it is in close agreement to yam flour (10.51%) as reported in Aprianita et al (2009). The MC of blanched anchote flour (8.89 g/100 g) was comparable with that of blanched yellow sweet potato flour (8.72 g/100 g) (Nogueira, Sehn, Rebellato, & Coutinho, 2018), but higher than blanched potato flour (4.48 g/100 g) (Nascimento & Canteri, 2018). Results in this work indicate that the MC content of the flours from all the test combinations is lower than the recommended moisture content (12%-13%) for excellent storage stability of flours (Chukwu & Abdullahi, 2015).…”

“…The total utilizable carbohydrate content of the samples was determined by difference (Nascimento & Canteri, 2018). …”

“…The total utilizable carbohydrate content of the samples was determined by difference (Nascimento & Canteri, 2018).…”