Abstract

Purple yam, Dioscorea trifida (DT), is characterized by its valuable nutritional properties and as powder it could be used as an ingredient in various foods. In this research, the DT paste was dried by refractance window (RW) at 70, 80, and 90 °C for 40 min, a technique for obtaining powders with microbiological stability (a_w < 0.35), good fluidity and low cohesiveness. In the powders obtained from DT, carbohydrate was the major constituent (85.66 to 86.47%) with starch content higher than 69.0%. Among the technological properties, the oil absorption index of the powder was strongly dependent on the RW drying temperature. The highest retention rates of bioactive compounds (>50%) in powders occurred at temperatures of 70 and 80 °C. The drying by RW was promising and presented industrial potential to produce DT powder with technological and nutritional quality to be applied in food.

摘要

紫薯，薯Di（Dioscorea trifida，DT）的特点是其宝贵的营养特性，并且可以粉末形式用作多种食品的成分。在此研究中，DT糊剂通过折射窗口（RW），在70，80，和90℃40分钟，用于与微生物稳定性获得粉末的技术（干燥_瓦特<0.35），良好的流动性和低内聚性。在从DT获得的粉末中，碳水化合物是主要成分（85.66至86.47％），淀粉含量高于69.0％。在技​​术性能中，粉末的吸油指数强烈取决于RW干燥温度。粉末中生物活性化合物的最高保留率（> 50％）发生在70和80°C的温度下。RW干燥很有前途，并具有生产具有技术和营养品质的DT粉的工业潜力，该粉可用于食品。