文献类型： 外文期刊

作者： Jin, Cheng-Yu ¹ ; Xu, Dan ¹ ; Zeng, Fan-kui ¹ ; Zhao, Yu-ci ¹ ; Yang, Yan-chen ³ ; Gao, Guo-qiang ⁴ ; Wen, Guo-hong ⁵ ; L ¹ ;

作者机构： 1.Chinese Acad Sci, Lanzhou Inst Chem Phys, Res & Dev Ctr Ecomat & Ecochem, Lanzhou 730000, Gansu, Peoples R China

2.Univ Chinese Acad Sci, Beijing 100049, Peoples R China

3.Chinese Acad Agr Mech Sci, Beijing 100083, Peoples R China

4.Lanzhou Ind Res Inst, Lanzhou 730050, Gansu, Peoples R China

5.Gansu Acad Agr Sci, Potato Res Inst, Lanzhou 730070, Gansu, Peoples R China

关键词： low-temperature vacuum drying;raw dehydrated potato flour;rheological properties;potato staple food

期刊名称：INTERNATIONAL JOURNAL OF FOOD ENGINEERING （ 影响因子：1.713； 五年影响因子：1.637 ）

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收录情况： SCI

摘要： 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.