Horticulture, Environment, and Biotechnology : HEB

Korean Society of Horticultural Science (한국원예학회)
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Quality Characteristics of Purple Sweet Potato (Ipomoea batatas) Slices Dehydrated by the Addition of Maltodextrin

  • Wang, Shu-Mei (Department of Food Science & Technology, Chungnam National University) ;
  • Yu, Dong-Jin (Department of Food Science & Technology, Chungnam National University) ;
  • Song, Kyung-Bin (Department of Food Science & Technology, Chungnam National University)
  • Received : 2011.02.20
  • Accepted : 2011.06.15
  • Published : 2011.08.31
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Abstract

As a new dehydration method, purple sweet potato (Ipomoea batatas) slices were dehydrated with maltodextrin (MD) with concentrations of 20, 40, 60, and 80% (w/w). The moisture content of the purple sweet potatoes decreased with an increasing MD concentration. The rehydration ratio of the MD-treated samples was better than those of freeze dried or hot-air dried samples, and the color and total phenolic content of the dehydrated samples were well maintained for the MD-treated one. The anthocyanins in the exudates were obtained after the MD treatment of purple sweet potatoes, and the stability was examined for use as a food colorant. These results suggest that purple sweet potatoes can be dehydrated effectively with MD, and that anthocyanins in the exudates are applicable as a natural food colorant.

Keywords

References

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