Influence of drying conditions on functional properties of potato flour

• Published in: European food research & technology Vol. 223; no. 4; pp. 553 - 560
• Main Authors: RAMESH YADAV, A, GUHA, Manisha, THARANATHAN, R. N, RAMTEKE, R. S
• Format: Journal Article
• Language: English
• Published: Heidelberg Springer 01-08-2006; Berlin Springer Nature B.V
• Subjects: Biological and medical sciences; Drying; Food industries; Fundamental and applied biological sciences. Psychology; Potatoes; Starch; Studies; X-ray diffraction; Scanning electron microscopy; Potato flour; Drum drying; Air drying; Drum; X-ray diffraction; Pasting behaviour; Properties; 13C NMR; Hot air drying; X ray diffraction
• ISSN: 1438-2377; 1438-2385
• DOI: 10.1007/s00217-005-0237-1

Gel consistency, pasting behaviour, sedimentation volume and swelling and solubility of potato flour, prepared by two different drying methods were determined. The functional properties of flour were changed markedly in drum drying due to severe molecular degradation whereby its digestibility was also increased compared to native and hot air dried flour. Amylose content of drum dried flour increased and its soluble amylose was doubled as a result of processing. Processing further effected agglomeration of starch granules with altered morphological features. B-type X-ray diffraction pattern was obtained for the native starch whereas V-type patterns were observed for the processed samples. Crystallinity index of drum dried flour was much lower and indicated the loss of granular surface and crystallinity. The reduction in peak intensities of starch of processed samples was observed in ^sup 13^C NMR though the basic molecular structure remained unaffected. From these results an optimum amount of processed potato flour is expected to be used to achieve desirable properties for product development.[PUBLICATION ABSTRACT]