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- Grabowski, J.A.; Truong, V.D.; Daubert, C.R.
- Lebensmittel-Wissenschaft + [i.e. und] Technologie 2008 v.41 no.2 pp. 206
- water content; sweet potatoes; potato pulp; pureed foods; amylases; spray drying; drying quality; powdered foods; food nutrient losses; nutritive value; nutrient content; dried vegetables; proximate composition; protein content; lipid content; ash content; maltodextrins; total solids; beta-carotene; ascorbic acid; vitamin content; mineral content; reconstituted foods; rheological properties; viscosity; shear strength; isomerization
- ... Spray drying feasibility of sweetpotato puree is enhanced using alpha-amylase treatment to reduce puree viscosity and maltodextrin (MD) addition to facilitate drying. To better determine potential applications of powders produced with various levels of amylase and MD, nutrient composition and rheological properties of the hydrated spray dried sweetpotato powders were examined and compared with swe ...