Process optimisation and physicochemical characterisation of potato powder

Abstract

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.

Effect of wheat flour replacement with potato powder on dough rheology, physiochemical and microstructural properties of instant noodles

“…Moreover, during the preparation of P.P, potatoes are steamed, dried using a drum dryer, and pulverized using a pulverizer to break the flakes so they pass through a mesh sieve. During the process of sieving, a portion of the broken starch is also added into the powder that leads to higher absorption rates (Carillo et al, ). P.P has more water absorption capacity than the wheat flour, so when the proportion of the P.P increases, the overall water absorption rate of the noodles will gradually increase (Zaidul, Norulaini, Omar, Yamauchi, & Noda, ).…”

“…But when P.P was added, gluten protein was diluted (Bártová et al, ). Moreover, in wheat flour the starch granules are wrapped in a gluten network (Carillo et al, ). Before heating, the starch granules were completely encapsulated, but when the heating starts, the starch granules precipitated and the cooking loss rate increased.…”

Anthocyanins Are Key Regulators of Drought Stress Tolerance in Tobacco

“…After cooling the samples in ice, they were acidified to pH 4.5 with 75 μL of 1 M acetic acid. To an aliquot of 100 μL of acidified samples, 100 μL of 50 mM sodium acetate pH 4.8 containing 0.2 U α-amylase and 2 U amyloglucosidase were added and the starch was hydrolyzed at 37 °C for 18 h. After centrifugation at 13,000 g for 10 min at 4 °C, the supernatants containing the glucose derived from hydrolyzed starch were used for the measurements by using the same enzymatic coupled assay used for soluble glucose and expressed as glucose equivalents (μmol Geq g −1 DW) [31].…”

Biostimulation as a Means for Optimizing Fruit Phytochemical Content and Functional Quality of Tomato Landraces of the San Marzano Area

“…Amino acids were extracted essentially as described [ 30 ]. Samples (40 mg of powdered fruit tissue) were mixed with 1 mL of a 40% ethanol solution and left overnight at 4 °C.…”