麦芽糊精对喷雾干燥紫薯全粉理化性质的影响

Physical and chemical properties of spray-dried purple sweet potato flour with maltodextrin as carrier

以鲜紫薯为原料,研究了麦芽糊精的添加量对喷雾干燥紫薯全粉理化性质的影响。结果表明:紫薯全粉的亮度、色差、流动性、花色苷的保留率随麦芽糊精添加量增加而提高,而紫薯全粉的基本营养成分、持水力、吸湿性有所降低。同时,随着麦芽糊精添加量的增加,出粉率起初会显著提高,但当添加量超过30%,出粉率提高不明显。因此,综合紫薯全粉的出粉率和理化性质,选择麦芽糊精的最佳添加量为30%。

This work focused on the impact of different addition of maltodextrin （10%, 20%, 30%, 40%）on the physical and chemical properties of spray-dried purple sweet potato flour.The results indicated that the spraydried purple sweet potato flour with higher MD concentration had higher values in lightness,chromatic aberration, fluidity,the retention rate of anthocyanins, but lower values in nutrition constituents, water holding capacity and hygroscopicity.The results also showed that with the increase of adding amount of maltodextrin, flour yield significantly increased at first,when the adding amount of maltodextrin exceeded 30% ,the increase of flour yield was not obvious.Therefore, taken the physical and chemical properties and flour yield together ,the best adding amount of maltodextrin was 30%.