Department of Food Science and Technology and Institute of Biotechnology, Chonnam National University, Gwangju, South Korea.
J Sci Food Agric. 2010 Feb;90(3):494-502. doi: 10.1002/jsfa.3845.
Purple sweet potato flour could be used to enhance food products through colour, flavour and nutrients. Purple sweet potato flour has not yet been prepared with maltodextrin and amylase treatment using spray drying. Thus, the investigation was to evaluate the effect of various levels of maltodextrin (30 and 50 g kg(-1) w/v), amylase (3 and 7 g kg(-1) puree) and combined with maltodextrin and amylase on the physicochemical, functional and antioxidant capacity of spray dried purple sweet potato flours.
Amylase and amylase with maltodextrin-treated flours had a higher anthocyanin and total phenolic content than the control and maltodextrin-treated flours. However, the antioxidant capacity was higher in the control and maltodextrin-treated flours compared to the amylase and amylase with maltodextrin-treated flours. The control had a higher water absorption index and lower water solubility index compared to the maltodextrin and combined with amylase and maltodextrin-treated flours. On the other hand, maltodextrin increased whereas alpha-amylase decreased the glass transition temperature. With respect to morphology, the particles of amylase-treated flours were smaller than the control and maltodextrin-treated flours.
The results showed that good quality flour could be prepared by combining 30 g kg(-1) maltodextrin and 7 g kg(-1) amylase treatment.
紫甘薯粉可以通过颜色、风味和营养来增强食品的特色。尚未用麦芽糊精和淀粉酶处理，通过喷雾干燥来制备紫甘薯粉。因此，本研究旨在评估不同水平的麦芽糊精（30 和 50 g kg(-1) w/v）、淀粉酶（3 和 7 g kg(-1) 纯粉）以及与麦芽糊精和淀粉酶联合处理对喷雾干燥紫甘薯粉的物理化学、功能和抗氧化能力的影响。
淀粉酶和与麦芽糊精联合处理的粉具有较高的花色苷和总酚含量，高于对照和麦芽糊精处理的粉。然而，与淀粉酶和与麦芽糊精联合处理的粉相比，对照和麦芽糊精处理的粉具有更高的抗氧化能力。与麦芽糊精和与淀粉酶联合处理的粉相比，对照粉具有更高的水吸收指数和更低的水溶性指数。另一方面，麦芽糊精增加了而α-淀粉酶降低了玻璃化转变温度。就形态而言，淀粉酶处理的粉的颗粒小于对照和麦芽糊精处理的粉。
结果表明，通过组合使用 30 g kg(-1)麦芽糊精和 7 g kg(-1)淀粉酶处理，可以制备出质量较好的粉。
