Please wait a minute...
Journal of Integrative Agriculture  2019, Vol. 18 Issue (9): 2162-2172    DOI: 10.1016/S2095-3119(19)62654-7
Food Science Advanced Online Publication | Current Issue | Archive | Adv Search |
Drying characteristics, functional properties and in vitro digestion of purple potato slices dried by different methods
QIU Gan, JIANG Yong-li, DENG Yun  
Department of Food Science and Technology, Shanghai Jiao Tong University, Shanghai 200240, P.R.China
Download:  PDF in ScienceDirect  
Export:  BibTeX | EndNote (RIS)      
Abstract  
The drying characteristics, physico-chemical and functional properties, as well as starch digestibility, of purple potato slices dried using different methods (such as, vacuum freeze-drying, VFD; hot-air drying, HAD; air-impingement jet drying, AIJD; and far-infrared assisted heat-pump drying, FIHPD) were investigated.  Drying rate was the highest (3.0 g 100 g–1 min–1) using AIJD, followed by FIHPD and HAD, and the rate of VFD was the lowest one (0.3 g 100 g–1 min–1).  Drying data were fitted to 12 thin-layer drying models, with the Midilli model giving the best predictions.  Moreover, AIJD showed higher diffusivity (5.5×10–10 m2 s–1) and energy efficiency (55 J g–1) than any other drying method used in this study.  With reference to the samples dried by VFD, the starch granules of the samples obtained by HAD, FIHPD, and AIJD exhibited different extent of disruption, which significantly increased their water absorption capacity, swelling power, and in vitro digestibility, but decreased the peak viscosity.  The sample resulting from AIJD had the greatest water absorption capacity (7.9 g g–1) and solubility (21.6%), but the smallest syneresis rate (48%).  Good correlation coefficients (R2>0.98) implied that the pseudo-first order kinetic model adequately described the rate and extent of starch digestion of dried potato flours.  Samples from AIJD and FIHPD showed the highest digestibility percentages, reaching to 72.4 and 72.5%.  Based on the drying rate, specific energy consumption, functional properties and digestibility, AIJD appeared to be quite effective and suitable to be transferred on the industry scale.
Keywords:  purple potato        air-impingement jet drying (AIJD)        drying characteristics        flour properties        starch digestibility  
Received: 05 September 2018   Accepted:
Fund: This work was supported by the Shanghai Municipal Agricultural Commission, China (2016NY001).
Corresponding Authors:  Correspondence DENG Yun, Tel/Fax: +86-21-34205755, E-mail: y_deng@sjtu.edu.cn   
About author:  QIU Gan, E-mail: 20120617@sjtu.edu.cn;

Cite this article: 

QIU Gan, JIANG Yong-li, DENG Yun. 2019. Drying characteristics, functional properties and in vitro digestion of purple potato slices dried by different methods. Journal of Integrative Agriculture, 18(9): 2162-2172.

Adeleke R O, Odedeji J O. 2010. Functional properties of wheat and sweet potato flour blends. Pakistan Journal of Nutrition, 9, 535–538.
Ahmed M, Akter M S, Eun J B. 2010. Peeling, drying temperatures, and sulphite-treatment affect physicochemical properties and nutritional quality of sweet potato flour. Food Chemistry, 121, 112–118.
Akubor P I, Isolokwu P C, Ugbane O, Onimawo I A. 2000. Proximate composition and functional properties of African breadfruit kernel and flour blends. Food Research International, 33, 707–712.
AOAC (Association of Official Analytical Chemists). 2000. Official Method of Analysis of AOAC International. Association of Official Analytical Chemists, Washington, D.C.
Arocas A, Sanz T, Fiszman S M. 2009. Clean label starches as thickeners in white sauces. Shearing, heating and freeze/thaw stability. Food Hydrocolloids, 23, 2031–2037.
Aydin E, Gocmen D. 2015. The influences of drying method and metabisulfite pre-treatment onthe color, functional properties and phenolic acids contents and bioaccessibility of pumpkin flour. LWT-Food Science and Technology, 60, 385–392.
Bondaruk J, Markowski M, B?aszczak W. 2007. Effect of drying conditions on the quality of vacuum-microwave dried potato cubes. Journal of Food Engineering, 81, 306–312.
Chen J. 2012. Study on functional food technology of purple potato. MSc thesis, Zhejiang University, China.
Chen X, Mao X, Jiang Q, Wang T, Li X, Gao W. 2016. Study on the physicochemical properties and in vitro digestibility of starch from yam with different drying methods. International Journal of Food Science & Technology, 51, 1787–1792.
Chen Y, Chen F, Lai S, Yang H, Deng Y. 2013. In vitro study of the interaction between pectinase and chelate-soluble pectin in postharvest apricot fruits. European Food Research and Technology, 6, 987–993.
Chung H J, Lim H S, Lim S T. 2006. Effect of partial gelatinization and retrogradation on the enzymatic digestion of waxy rice starch. Journal of Cereal Science, 43, 353–359.
Crank J. 1975. The Mathematics of Diffusion. 2nd ed. Clarendon Press, Oxford.
Cui L, Lin C, Xu H, Meng X, Jiang H. 2014. Study on the processing technology for purple potato granules. Science and Technology of Food Industry, 35, 221–224.
Deng L Z, Pan Z, Mujumdar A S, Zhao J H, Zheng Z A, Gao Z J, Xiao H W. 2019. High-humidity hot air impingement blanching (HHAIB) enhances drying quality of apricots by inactivating the enzymes, reducing drying time and altering cellular structure. Food Control, 96, 104–111.
Deng Y, Jin Y, Luo Y, Zhong Y, Yue J, Song X, Zhao Y. 2014. Impact of continuous or cycle high hydrostatic pressure on the ultrastructure and digestibility of rice starch granules. Journal of Cereal Science, 60, 302–310.
Deng Y, Luo Y, Wang Y, Zhao Y. 2015. Effect of different drying methods on the myosin structure, amino acid composition, protein digestibility and volatile profile of squid fillets. Food Chemistry, 171, 168–176.
Deng Y, Wu J, Su S, Liu Z, Ren L, Zhang Y. 2011. Effect of far-infrared assisted heat pump drying on water status and moisture sorption isotherm of squid (Illex illecebrosus) fillets. Drying Technology, 29, 1580–1586.
Eleazu C O, Eleazu K C, Iroaganachi M. 2016. In vitro starch digestibility, α-amylase and α-glucosidase inhibitory capacities of raw and processed forms of three varieties of Livingstone potato (Plectranthus esculentus). Innovative Food Science and Emerging Technologies, 37, 37–43.
Falade K O, Christopher A S. 2015. Physical, functional, pasting and thermal properties of flours and starches of six Nigerian rice cultivars. Food Hydrocolloids, 44, 478–490.
Frei M, Siddhuraju P, Becker K. 2003. Studies on the in vitro starch digestibility and the glycemic index of six different indigenous rice cultivars from the Philippines. Food Chemistry, 83, 395–402.
Goñi I, Garcia-Alonso A, Saura-Calixto F. 1997. A starch hydrolysis procedure to estimate glycemic index. Nutrition Research, 17, 427–437.
Granfeldt Y, Eliasson A C, Björck I. 2000. An examination of the possibility of lowering the glycemic index of oat and barley flakes by minimal processing. Journal of Nutrition, 130, 2207–2214.
Gunaratne A, Hoover R. 2002. Effect of heat-moisture treatment on the structure and physicochemical properties of tuber and root starches. Carbohydrate Polymers, 49, 425–437.
Güler S, Köksel H, Ng P K W. 2002. Effects of industrial pasta drying temperatures on starch properties and pasta quality. Food Research International, 35, 421–427.
Han K H, Kim S J, Shimada K I, Hashimoto N, Yamauchi H, Fukushima M. 2013. Purple potato flake reduces serum lipid profile in rats fed a cholesterol-rich diet. Journal of Functional Foods, 2, 974–980.
Huang T, Zhou D, Jin Z, Xu X, Chen H. 2016. Effect of repeated heat-moisture treatments on digestibility, physicochemical and structural properties of sweet potato starch. Food Hydrocolloids, 54, 202–210.
Jangchud K, Phimolsiripol Y, Haruthaithanasan V. 2003. Physicochemical properties of sweet potato flour and starch as affected by blanching and processing. Starch-Stärke, 55, 258–264.
Jiang Q, Gao W, Shi Y, Li X, Wang H, Huang L, Xiao P. 2013. Physicochemical properties and in vitro digestion of starches from different Dioscorea plants. Food Hydrocolloids, 32, 432–439.
Ju H Y, Zhao S H, Mujumdar A S, Fang X M, Gao Z J, Zheng Z A, Xiao H W. 2018. Energy efficient improvements in hot air drying by controlling relative humidity based on Weibull and Bi-Di models. Food and Bioproducts Processing, 111, 20–29.
Kumoro A C, Retnowati D S, Budiyati C S, Manurung T, Siswanto. 2012. Water solubility, swelling and gelatinization properties of raw and ginger oil modified gadung (Dioscorea hispida Dennst) flour. Research Journal of Applied Sciences Engineering & Technology, 4, 2854–2860.
Lahsasni S, Kouhila M, Mahrouz M. 2004. Adsorption–desorption isotherms and heat of sorption of prickly pear fruit (Opuntia ficus indica). Energy Conversion and Management, 45, 249–261.
Li W F, Xiao X L, Wang W. 2013. Drying characteristics and model of purple sweet potato in air-impingement jet dryer. Scientia Agricultura Sinica, 2, 386–393. (in Chinese)
Lim S T, Han J A, Lim H S, BeMiller J N. 2002. Modification of starch by dry heating with ionic gums. Cereal Chemistry, 79, 601–606.
Liu Q, Tarn R, Lynch D, Skjodt N. 2007. Physicochemical properties of dry matter and starch from potatoes grown in Canada. Food Chemistry, 105, 897–907.
Liu Q, Weber E, Currie V, Yada R. 2003. Physicochemical properties of starches during potato growth. Carbohydrate Polymers, 51, 213–221.
Lynch D R, Liu Q, Tarn T R, Bizimungu B, Chen Q, Harris P, Chik C L, Skjodt N M. 2007. Glycemic index - A review and implications for the potato industry. American Journal of Potato Research, 84, 179–190.
Madamba P S, Driscoll R H, Buckle K A. 1996. Enthalpy-entropy compensation models for sorption and browning of garlic. Journal of Food Engineering, 28, 109–119.
Minaei S, Khoshtaghaza M H, Amirnejat H. 2011. Comparison of energy consumption and specific energy requirements of different methods for drying mushroom slices. Energy, 36, 6433–6441.
Ogunlakin G O, Oke M O, Babarinde G O, Olatunbosun D G. 2012. Effect of drying methods on proximate composition and physico-chemical properties of cocoyam flour. American Journal of Food Technology, 7, 245–250.
Osundahunsi O F, Fagbemi T N, Kesselman E, Shimoni E. 2003. Comparison of the physicochemical properties and pasting characteristics of flour and starch from red and white sweet potato cultivars. Journal of Agricultural & Food Chemistry, 51, 2232–2236.
Qian B, Deng Y, Wu J, Su S. 2011. Characteristics of squid (Illex illecebrosus Lesueur) fillets dried using a combination of heat pump drying and far infrared radiation. The Philippine Agricultural Scientist, 94, 270–277.
Qiu G, Wang D, Song X, Deng Y, Zhao Y. 2018. Degradation kinetics and antioxidant capacity of anthocyanins in an air-impingement jet dried purple potato slices. Food Research International, 105, 121–128.
Sandhu K S, Lim S T. 2008. Digestibility of legume starches as influenced by their physical and structural properties. Carbohydrate polymers, 71, 245–252.
Sanful R E, Oduro I, Ellis W O. 2013. Effect of pre-treatment and drying on the functional properties of D. bulbifera flour. Sky Journal of Food Science, 2, 27–34.
Singh J, Kaur L. 2016. Advances in Potato Chemistry and Technology. 2nd ed. Academic Press, USA.
Singh J, Kaur L, Moughan P J. 2012. Importance of chemistry, technology and nutrition in potato processing. Food Chemistry, 133, 1091.
Souilah R, Djabali D, Belhadi B, Mokrane H, Boudries N, Nadjemi B. 2014. In vitro starch digestion in sorghum flour from Algerian cultivars. Food Science & Nutrition, 2, 251–259.
Suriya M, Baranwal G, Bashir M, Reddy C K, Haripriya S. 2016. Influence of blanching and drying methods on molecular structure and functional properties of elephant foot yam (Amorphophallus paeoniifolius) flour. LWT-Food Science and Technology, 68, 235–243.
Uddin M B, Ainsworth P, ?bano?lu ?. 2004. Evaluation of mass exchange during osmotic dehydration of carrots using response surface methodology. Journal of Food Engineering, 65, 473–477.
Wang D, Dai J, W Ju, H Y, Xie L, Xiao H W, Liu Y H, Gao Z J. 2015. Drying kinetics of American ginseng slices in thin-layer air impingement dryer. International Journal of Food Engineering, 11, 701–711.
Wang G, Deng Y, Xu X, He X, Zhao Y, Zou Y, Liu Z, Yue J. 2016. Optimization of air jet impingement drying of okara using response surface methodology. Food Control, 59, 743–749.
Xiao H, Pang C, Wang L, Bai J, Yang W, Gao Z. 2010. Drying kinetics and quality of Monukka seedless grapes dried in an air-impingement jet dryer. Biosystems Engineering, 105, 233–240.
Xiao H W, Yao X D, Lin H, Yang W X, Meng J S, Gao Z J. 2012. Effect of ssb (superheated steam blanching) time and drying temperature on hot air impingement drying kinetics and quality attributes of yam slices. Journal of Food Process Engineering, 35, 370–390.
Yadav A R, Guha M, Tharanathan R N, Ramteke R S. 2006. Influence of drying conditions on functional properties of potato flour. European Food Research and Technology, 223, 553–560.
Yang W, Huang X, Jiang M. 2010. Experiment on potato granules by hot-air drying. Food Research and Development, 21, 39–42. (in Chinese)
You Y, Sun Z, Xue L, Wang J, Xu X. 2013. Study on physicochemical properties of purple potato starch. Science and Technology of Food Industry, 34, 123–127. (in Chinese)
Zhang X L, Zhong C S, Mujumdar A S, Yang X H, Deng L Z, Wang J, Xiao H W. 2019. Cold plasma pretreatment enhances drying kinetics and quality attributes of chili pepper (Capsicum annuum L.). Journal of Food Engineering, 241, 51–57.
No related articles found!
No Suggested Reading articles found!