Comparative Analysis of Different Drying Methods on Physicochemical Properties of Yam Slice
Article
Figures
Metrics
Preview PDF
Reference
Related
Cited by
Materials
Abstract:
Effects of different drying methods (hot air drying, infrared drying and infrared-hot air drying) on physicochemical properties, antioxidant capacity and pasting properties were investigated. The rehydration rate, color, browning degree, bioactive components, antioxidant capacity, in vitro digestibility, microstructure and pasting properties were analyzed. Results indicated that there were no significant difference in color, browning degree, rehydration rate, reducing sugar and flavonoids content of yam dried with different drying methods (p>0.05), but there have obvious difference in the microstructure and pasting properties. Compared to hot air drying and infrared drying, higher content of flavonoids (0.29%) and allantoin (0.95%) were retained in infrared-hot air drying products, and the higher antioxidant capacity, DPPH scavenging ability and in vitro digestibility (61.64 mmol/L, 7.73% and 25.59%, respectively) were obtained. Therefore, infrared-hot air drying could be a more promising technique to develop the dried products of yam slice.
