Effect of maltodextrin concentration and drying temperature on quality properties of purple sweet potato flour

Food Science and Biotechnology

Volumn 18, Issue 6, 2009, Pages 1487-1494

  Ahmed, Maruf ^a   Akter, Mst Sorifa ^a   Chin, Koo Bok ^a   Eun, Jong Bang ^a  

^a Chonnam National University   (South Korea)

Author keywords

Drying; Glass transition temperature; Maltodextrin; Quality attribute; Sweet potato

Indexed keywords

ANTHOCYANIN CONTENT; ASCORBIC ACIDS; B VALUE; DRYING TEMPERATURE; GLASS TRANSITION TEMPERATURE; L-VALUES; MALTODEXTRIN; MALTODEXTRINS; NUTRITIONAL QUALITIES; PHENOLIC CONTENT; PHYSICOCHEMICAL PROPERTY; PURPLE SWEET POTATOES; QUALITY ATTRIBUTE; QUALITY PARAMETERS; QUALITY PRODUCT; QUALITY PROPERTIES; SWEET POTATO; SWELLING CAPACITIES; WATER ABSORPTION INDEX; WATERSOLUBLE;

ANTHOCYANINS; CURING; GLASS; GLASS TRANSITION; KETONES; ORGANIC ACIDS; PHENOLS; TEMPERATURE; WATER ABSORPTION; WATER CONTENT;

DRYING;

IPOMOEA BATATAS;

EID: 77954034635     PISSN: 12267708     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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