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Effect of Drying Temperature on Quality of Purple Sweet Potato Powder
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Effect of Drying Temperature on Quality of Purple Sweet Potato Powder

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Abstract:

In order to reveal the effect of drying temperature on quality of purple sweet potato powder, four drying temperatures (70, 80, 90 and 100 oC) were selected. The effect of color, anthocyanin content, and scavenging ABTS free radical ability were studied. The results showed that drying process decreased anthocyanin content, and with increasing drying temperature, the a* value and anthocyanin content decreased. However, the treatments dried at 80, 90 oC exhibited the similar scavenging ABTS free radical ability with control, while the treatments dried at 70, 100 oC had lower scavenging ability than control.

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Periodical:

Applied Mechanics and Materials (Volumes 568-570)

Pages:

1911-1914

DOI:

https://doi.org/10.4028/www.scientific.net/AMM.568-570.1911

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Online since:

June 2014

Authors:

Dan Wang, Yue Ma, Xiao Fei Guo, Qing Yun Zheng, Xiao Yan Zhao*

Keywords:

ABTS, Anthocyanin, Color, Purple Sweet Potato

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© 2014 Trans Tech Publications Ltd. All Rights Reserved

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