| A Simple Method to Prepare Raw Dehydrated Potato Flour by Low-Temperature Vacuum Drying | |
| Department | 环境材料与生态化学研究发展中心 |
Jin CY(靳承煜)1,2; Xu D(许丹)1,2; Zeng FK(曾凡逵)1 ; Zhao YC(赵宇慈)1,2; Yang YC(杨延辰)3; Gao GQ(高国强)4; Wen GH(文国宏)5; Liu G(刘刚)1; Ceng FK(曾凡逵); Liu G(刘刚)
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| 2017 | |
| Source Publication | International Journal of Food Engineering
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| ISSN | 2194-5764 |
| Volume | 13Issue:11Pages:20170127(1-10) |
| Abstract | A simple method called low-temperature vacuum drying (LTVD) was used to produce a novel dehydrated potato flour called raw dehydrated potato flour (RDPF). Preparing RDPF by LTVD at 60°C, 70°C and 80°C in both slice and dice shape was investigated. Potato samples in dice shape are easier dehydrating than in slice shape, the starch granules of RDPF maintain ellipsoid shape as the native potato starch. The best temperature of LTVD to prepare the RDPF is around 70°C according to CIE chromaticity results. Dehydrate at 60°C in dice shape, 88.37% of the trypsin inhibitor activity of the fresh potato is maintained. The Mixolab curve shows that the RDPF has some similar rheological properties of the wheat flour. Protein undenatured, starch ungelatinized, with the high performance of processing properties, RDPF has a number of potential applications in the potato staple food manufacture. |
| Keyword | Low-temperature Vacuum Drying Raw Dehydrated Potato Flour Rheological Properties Potato Staple Food |
| Subject Area | 环境材料与生态化学 |
| DOI | 10.1515/ijfe-2017-0127 |
| Funding Organization | the China Agriculture Research System (grant number: CARS-10);the National Key R&D program of China (grant number: 2016YFD0401302-02);the Science and Technology Major Project of Gansu Province (grant number: 1602NKDJ022-1);Natural Science Foundation of Gansu Province of China (grant number:1501RJZA004);the Science and Technology Planning Project of Lanzhou (grant number: 2016-3-123) |
| Indexed By | SCI |
| If | 0.685 |
| Language | 英语 |
| Funding Project | 材料与农业工程研究组 |
| compositor | 第一作者单位 |
| Citation statistics | |
| Document Type | 期刊论文 |
| Identifier | http://ir.licp.cn/handle/362003/22826 |
| Collection | 环境材料与生态化学研究发展中心 |
| Corresponding Author | Ceng FK(曾凡逵); Liu G(刘刚) |
| Affiliation | 1.Research & Development Center for Eco-Material and Eco-Chemistry, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Lanzhou 730000, China 2.University of Chinese Academy of Sciences, Beijing 100049, China 3.Chinese Academy of Agricultural Mechanization Sciences, Beijing 100083, China 4.Lanzhou Industry Research Institute, Lanzhou 730050, China 5.Potato Research Institute, Gansu Academy of Agricultural Sciences, Lanzhou 730070, China |
| Recommended Citation GB/T 7714 | Jin CY,Xu D,Zeng FK,et al. A Simple Method to Prepare Raw Dehydrated Potato Flour by Low-Temperature Vacuum Drying[J]. International Journal of Food Engineering,2017,13(11):20170127(1-10). |
| APA | Jin CY.,Xu D.,Zeng FK.,Zhao YC.,Yang YC.,...&刘刚.(2017).A Simple Method to Prepare Raw Dehydrated Potato Flour by Low-Temperature Vacuum Drying.International Journal of Food Engineering,13(11),20170127(1-10). |
| MLA | Jin CY,et al."A Simple Method to Prepare Raw Dehydrated Potato Flour by Low-Temperature Vacuum Drying".International Journal of Food Engineering 13.11(2017):20170127(1-10). |
| Files in This Item: | ||||||
| File Name/Size | DocType | Version | Access | License | ||
| (2017) A Simple Meth（5142KB） | 期刊论文 | 作者接受稿 | 开放获取 | CC BY-NC-SA | View Application Full Text | |
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