Effect of Different Preparation Process on Physicochemical Properties of Potato Powder

doi:10.3969/j.issn.1673-1689.2019.08.021

Home > Archive>Volume 38, Issue 8, 2019 >148-154. DOI:10.3969/j.issn.1673-1689.2019.08.021

Effect of Different Preparation Process on Physicochemical Properties of Potato Powder
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                        10.3969/j.issn.1673-1689.2019.08.021
                    
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Different potato powder was prepared from fresh potato of the same variety. The effects of different preparation methods on the physical and chemical properties of potato powder were studied. The granule morphology，crystalline structure，and the brightness value of potato powder were characterized using scanning electron microscopy（SEM），X-ray diffraction（XRD），and rapid viscosity analyzer（RVA），respectively. Additionally，the Basic components，gelatinization degree，and the iodine blue value of the potato powder were also investigated. The results showed that the dietary fiber content of potato powder was higher than that of wheat flour；whereas the wheat flour contains more starch and protein compared with the potato powder. The brightness values of granule flour and raw flour were relatively high，but lower than that of wheat flour. The lowest brightness was flakes，and raw flour yellow values was maximum. Compared with wheat flour，the flake showed lower iodine blue value and higher degree of gelatinization，and raw flour iodine blue value was higher，the gelatinization degree was relatively low. The raw flour potato starch granules are visible. The crystalline structure of the flake and flour has been destroyed.

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YANG Juan, CHENG Li, HONG Yan, LI Caiming, LI Zhaofeng, GU Zhengbiao. Effect of Different Preparation Process on Physicochemical Properties of Potato Powder[J]. Journal of Food Science and Biotechnology,2019,38(8):148-154.

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Online: March 27,2020
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