Effect of Heat-moisture Treatment on the Quality of Potato Flakes
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Abstract:
Potato flakes were heat-moisture treated, and the effects of different moisture contents, times, and temperatures on the microstructure, crystal structure, content of reducing sugar, solubility, swelling power, oil-holding capacity, freeze-thaw stability, and paste properties were investigated. The results indicated that heat-moisture treatment increased the degree of crystallinity and solubility, but reduced swelling power, oil-holding capacity, freeze-thaw stability, peak viscosity, trough viscosity, final viscosity, breakdown value, setback value, and content of reducing sugar. When the temperature and time were constant and the moisture content was 30%, the solubility and content of reducing sugar reached the highest levels , but the peak viscosity, trough viscosity, and final viscosity reached the lowest levels. When the temperature and the moisture content were constant, there were no significant differences between the effects of different times on the quality indicators of potato flakes. The maximum reducing sugar content and solubility were reached when the moisture content and time were constant and the temperature was 110 ℃. When the temperature was 120 ℃, freeze-thaw stability, peak viscosity, trough viscosity, final viscosity, breakdown value, and setback value reached their lowest levels. Therefore, heat-moisture treatment significantly affects the quality of potato flakes (p<0.05).
