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http://dx.doi.org/10.11002/kjfp.2017.24.2.246

Spray-dried powder preparation of pumpkin sweet potato hydrolysates and its physicochemical properties  

Lee, Dae-Hoon (Department of Food Science and Technology, Catholic University of Daegu)
Jang, Jong-Hyun (Neulgreen Co.)
Hong, Joo-Heon (Department of Food Science and Technology, Catholic University of Daegu)
Publication Information
Food Science and Preservation / v.24, no.2, 2017 , pp. 246-253 More about this Journal
Abstract
This study was conducted prepare spray-dried powder using pumpkin sweet potato hydrolysates and examine the physicochemical properties of the powder. The insoluble dietary fiber and soluble dietary fiber of the pumpkin sweet potato treated by enzyme were 4.17% and 2.07%, respectively. The spray-dried pumpkin sweet potato hydrolysates was manufactured via spray-drying with different forming agents: i.e., pectin 0.1%, 0.5%, 1%, and 2.0%. The moisture contents and total starches of the spray-dried powders were approximately 1.68-2.46 and 45.32-46.51%, respectively. The color of the L and a value decreased, and that of the b and ${\Delta}E$ value increased. The particle size and outer topology of the spray-dried powders were $37.17-42.32{\mu}m$, and its shape was generally globular. The water absorption index of the spray-dried powder (1.74-1.91) was lower than that of the freeze-dried powder (2.15). The water solubility index of the spray-dried powder, 80.75-87.61%, was higher than that of the freeze-dried powder (70.47%). The adhesion values of spray-dried powder to epithelial HT-29 cells were 2.66-6.18% of the initial cell counts, whereas freeze-dried powder showed lower adhesive ability (1.79%). The in vitro human digestibility in the spray-dried powder was 70.09% which is very effective in digestion.
Keywords
pumpkin sweet potato; hydrolysate; spray drying; physicochemical properties;
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Times Cited By KSCI : 10  (Citation Analysis)
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