Comparative analysis of optimized physiochemical parameters of dried potato flakes obtained by refractive and convective drying techniques

Abstract

The present study investigates the physicochemical quality of potato flakes obtained by convective tray drying (CD) and refraction‐based dying (RBD) techniques. Drying process was optimized using the Box–Behnken design of Response Surface Methodology to study the effect of drying temperature (CD: 50–70°C; RBD: 70–90°C), blanching time (3–5 min), and total soluble solids (8–12°Brix) on potato flakes characteristics. All polynomial regression response surface models obtained were significant (p < .05) with a high coefficient of determination (R2 > 0.836). The dried flakes having high protein content, color (L and b values), hue angle and rehydration ratio; and low reducing sugar, browning index, and water activity were obtained within the overall optimum region defined by drying temperature of 53.63°C, blanching time of 4.98 min and puree total soluble solids 12°Brix for CD. For RBD, the optimized values for drying temperature, blanching time, and puree total soluble solids were 71.18°C, 5 min, and 10.03°Brix, respectively. Practical applications In this article, the optimized process conditions for the drying of potato puree using two different drying methods, namely, convective tray drying and refraction‐based drying were obtained. Potato flakes can be utilized for the fortification of flour, baby foods, and extruded products. The flakes obtained by refraction‐based drying had better nutritive and visible quality thereby enhancing their acceptability for direct use by consumers as well as the food industry.

Development and standardization of processing technique for ready-to-use lab fermented Kanji mix using refractance window dried black carrot powder

“…This was due to increase in ‘L’ value of carrot, hence increasing overall colour change value when compared with fresh produce. The rise in water temperature also resulted in an increase in colour change, which may be ascribed to an increase in ‘a’ value than the ‘b’ value of black carrot powder 33 . The increase in ‘a’ value has been reported in various foods owing to chemical reaction that occurs between amino acids and reducing sugars while processing at higher temperatures which generate brown colour and subsequent occurrence of Milliard’s reaction 34 .…”

Effect of different drying conditions on physicochemical, morphological, and rehydration properties, and adsorption characteristics of dried crab stick by‐product

“…Greater a *, b *, and BI values in TD samples compared to the FD sample could be described by brown color development during drying process. When the sample was subjected to dry under convective hot air drying, its compositions such as carbohydrates and protein were then exposed to heat resulting in the development of non‐enzymatic browning reactions (Maillard reaction, caramelization, and dextrinization) (Phahom et al, 2021; Shende & Datta, 2020; Tontul & Topuz, 2017; Zalpouri et al, 2021). From the results, it could be summarized that a * (redness), b * (yellowness), and BI values could be used to evaluate the development of brown color during drying process.…”

“…Various researchers have studied the effect of different hot air drying conditions on the quality attributes of food materials. The results demonstrated that higher drying temperature provided higher rehydration ratio (Phahom et al, 2021;Phungamngoen et al, 2016), porosity (Phungamngoen et al, 2016), browning index (Zalpouri et al, 2021) and total color difference (Luangmalawat et al, 2008) as well as less structural shrinkage (Phungamngoen et al, 2016), and hardness (Phungamngoen et al, 2016) compared to drying at lower temperature. In addition, the effect of convective hot air drying on rehydration properties of crab stick by-product has been studied by Phahom et al (2021).…”

“…(Phahom et al, 2021;Shende & Datta, 2020;Tontul & Topuz, 2017;Zalpouri et al, 2021). From the results, it could be summarized that a* (redness), b* (yellowness), and BI values could be used to evaluate the development of brown color during drying process.Density and porosity of the dried samples obtained from different drying conditions are demonstrated in Table2.…”

Red and Purple Flesh Potatoes a Healthy and Attractive Alternative Associated with New Market Trends

“…The results showed that those flakes obtained by refraction-based drying had better nutritive value, color and acceptability. It recommended its application for the fortification of flour, baby foods, and extruded products [39]. Previously, a study in anthocyanin-rich red potato flakes showed that might improve the antioxidant system by enhancing hepatic SOD (superoxide dismutase) mRNA in mice [40].…”