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Characterisation of Pasting, Structural and Volatile Properties of Potato Flour

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  • Haining Zhuang

    (School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
    School of Health and Social Care, Shanghai Urban Construction Vocational College, Shanghai 201415, China)

  • Shiyi Liu

    (School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China)

  • Kexin Wang

    (School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China)

  • Rui Zhong

    (School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China)

  • Joshua Harington Aheto

    (School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China)

  • Junwen Bai

    (School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China)

  • Xiaoyu Tian

    (School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China)

Abstract

Potato flour is an important raw material for potato staple food products; nevertheless, the quality and flavor vary significantly due to process changes. In this study, the physicochemical features of fresh and five different dehydration temperature potato samples, including the degree of starch gelatinization (DG), pasting, structure properties and volatile components, were compared to investigate the effect of hot air drying (HAD) on potato flour. The results showed that the degree of pasting, viscosity and volatile aroma components changed significantly with differences in drying temperature. With the increase in drying temperature, the gelatinization degree and peak viscosity of potato powder increased or decreased, the breakdown viscosity of HAD-50 was higher, the setback viscosity of HAD-90 was higher, while the crystallization zone of HAD-90 was destroyed due to the high temperature. The flavor components of potato flour are increased during processing due to lipid oxidation, Maillard reaction and thermal degradation. The level of aldehydes,3,5-Octadien-2-one and E,E)-3,5-Octadien-2-one gradually reduced as the processing temperature increased, while the content of furans grew and then decreased, nonanal and 2-Penty-l-Furan increased. Overall, lower HAD temperatures are beneficial for the quality and flavor of potato flour. The information presented here will be useful for the further development of potato flour products.

Suggested Citation

  • Haining Zhuang & Shiyi Liu & Kexin Wang & Rui Zhong & Joshua Harington Aheto & Junwen Bai & Xiaoyu Tian, 2022. "Characterisation of Pasting, Structural and Volatile Properties of Potato Flour," Agriculture, MDPI, vol. 12(12), pages 1-13, November.
    • Handle: RePEc:gam:jagris:v:12:y:2022:i:12:p:1974-:d:980469
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    References listed on IDEAS

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    1. Hao Hu & Shipeng Li & Danjie Pan & Kaijun Wang & Mingming Qiu & Zhuzhu Qiu & Xingquan Liu & Jiaojiao Zhang, 2022. "The Variation of Rice Quality and Relevant Starch Structure during Long-Term Storage," Agriculture, MDPI, vol. 12(8), pages 1-11, August.
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