Enhancing the Quality of Sweet Potato Powder with Four Polysaccharides Instead of Alum
Article
Figures
Metrics
Preview PDF
Reference
Related
Cited by
Materials
Abstract:
Alum in the traditional production of sweet potato powder was replaced by four kinds of natural polysaccharides: Arabic gum, sodium alginate, xanthan gum, and pectin. By quantifying additive types as the factors and additive dosage levels, the quality of sweet potato powder was tested by single factor and compound composition experiments. The experiments showed that the four additives had different effects on sweet potato powder quality. Arabic gum had a great influence on the breaking rate of the sample, and when the addition amount of Arabic gum was 0.1%, the breaking rate of the sample was the lowest, at 23.51%. Sodium alginate mainly affected the rheological properties of the sweet potato starch. At an addition level of 0.5%, the corresponding stress, viscosity, and normal stress were 76.97 Pa, 3.85 Pa·s, and -12.53 Pa, respectively. The effect of xanthan gum on sweet potato powder hardness was great. When the addition level was 0.2%, the hardness reached 18.83 N. Pectin mainly affected sample cohesion and chewiness. When the addition levels were 0.3% and 0.1%, the cohesion and chewiness of the sample reached 0.70 ratio and 20.51 mJ, respectively. The composite additives consisting of 0.1% arabic gum, 0.4% sodium alginate, 0.4% xanthan gum, 0.3% pectin, and that containing 0.2% arabic gum, 0.3% sodium alginate, 0.4% xanthan gum, and 0.1% pectin significantly improved the sweet potato powder properties and quality. The tensile forces of the samples were 0.60 N and 0.62 N, respectively, and the breaking rates were 23.25% and 24.66%, respectively. This result shows that the harmful substance alum that is used in the production of sweet potato powder can be effectively replaced by the method of compounding natural polysaccharides
