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Influence of drying conditions on functional properties of potato flour

Ramesh Yadav, A. and Manisha, Guha and Tharanathan, R. N. and Ramteke, R. S. (2006) Influence of drying conditions on functional properties of potato flour. European Food Research and Technology, 223 (4). 553-560 ; 28 ref..

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Gel consistency, pasting behaviour, sedimentation vol. and swelling and solubility of potato (var. Kufrijyothi) meal, prepared by drum or hot air drying methods were compared. The functional properties of the potato meal were changed markedly by drum drying, due to severe molecular degradation; however digestibility was increased compared to native and hot air dried meal. Soluble amylose levels were doubled after drum drying. Both drying methods led to agglomeration of starch granules with altered morphological features. B-type X-ray diffraction patterns were obtained for native starch whereas V-type patterns were observed after drying. The crystallinity index of drum dried potato meal was much lower than that of its hot air dried counterpart, indicating the loss of granular surface and crystallinity. 13C NMR revealed reductions in peak intensities of starch after drying, but the basic molecular structure remained unaffected.

Item Type: Article
Subjects: 600 Technology > 08 Food technology > 23 Vegetables > 02 Potato
600 Technology > 05 Chemical engineering > 02 Drying, Dehydration
Divisions: Dept. of Biochemistry
Fruit and Vegetable Technology
Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 26 Jun 2009 06:28
Last Modified: 22 Dec 2016 12:10
URI: http://ir.cftri.com/id/eprint/7496

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