摘要
Spray-drying, which has been used for commercial production of functional ingredients from several fruits and vegetables, has not yet been studied for sweetpotato processing. Thus, the objective was to determine the effects of viscosity reduction of sweetpotato puree with alpha-amylase, maltodextrin (MD) addition, and inlet air temperature on the physicochemical characteristics of spray-dried sweetpotato powder. A face-centered cube design was used to evaluate the effects of amylase level (0, 3.75, and 7.5 mL/kg puree), MD concentration (0%, 10%, and 20%), and inlet air temperature (150 °C, 190 °C, and 220 °C) on powder characteristics. Model-fitting using response surface methodology was performed to examine the effects of independent variables on the moisture content, color, water absorption, solubility, particle size, bulk density, and glass transition temperature. The data were fit to a full second order polynomial equation. However, only the linear and quadratic terms proved to be significant for most dried powder attributes. MD significantly increased powder solubility, altered the hue value, and raised the glass transition temperature of the powder. Pretreatment with alpha-amylase resulted in a lower glass transition temperature and a decrease in particle size. Overall, results show that good quality sweetpotato powders can be produced using this drying method, with potential applications in food and nutraceutical products.
摘要译文
喷雾干燥，这已用于商业化生产的功能性成分从几个水果和蔬菜，还没有被研究了甘薯的处理。因此，的目的是要确定甘薯原浆与α-淀粉酶，麦芽糖糊精（MD）的加入降低粘度的效果，和入口空气温度对喷雾干燥甘薯粉末的物理化学特性。面心立方体设计用于评价淀粉酶水平（0，3.75，和7的作用。以5mL / kg原浆），关于粉末特性的MD浓度（0％，10％和20％），和入口空气温度（150℃，190℃和220℃）。模型拟合采用响应曲面法进行检查的水分含量的独立变量，颜色，吸水率，溶解度，粒度的影响，堆积密度和玻璃化转变温度。对数据进行拟合，以一个完整的二次多项式方程。然而，只有证明了线性和二次项是大多数干粉属性显著。 MD显著增加粉末的溶解性，改变的色调值，并提高了粉末的玻璃化转变温度。预处理用α-淀粉酶产生了较低的玻璃化转变温度和在粒径的减小。总体而言，结果表明，良好的质量甘薯粉末可以使用这种干燥方法来生产，在食品和营养药物产品的应用潜力。
J. A. Grabowski, V.-D. Truong and C. R. Daubert. Spray-Drying of Amylase Hydrolyzed Sweetpotato Puree and Physicochemical Properties of Powder[J]. Journal of Food Science, 2006,71(5): E209-E217