Native potato (Solanum phureja) powder by Refractance Window Drying: A promising way for potato processing

The potato is an important global food crop, and it has the highest global consumption
among non-cereal crops. Frying is the most typical form of preparation; however,
it presents some associated health concerns regarding the significant fat intake and
the formation of potentially toxic compounds such as acrylamide, furan, among
others. The objective of this work was to investigate the use of Refractance Window
Drying on the potato pulp obtained from two colored native potato varieties (Papa
Roja and Manzana Roja) and the effects of process conditions on the drying rates, as
well as the technological properties of the dry powder. The drying process conditions
were optimized considering the water temperature (WT) (70–90°C) and drying time
(DT) (15–60 min) as independent variables, and some technological properties, as
dependent variables. The colored potato powders were evaluated for swelling power,
water retention capacity, and oil retention capacity. In addition, antioxidant capacities
were evaluated by oxygen radical absorbance capacity (ORAC) methodology. The
results showed that the optimal drying conditions were DT = 20.5 min and
WT = 94.0°C for var. Manzana Roja and DT = 12.1 min and WT = 94.0°C for var.
Papa Roja. Regarding technological properties results showed similar behaviors for
both varieties, in the range of 0.35–4.68 g/g and 0.80–1.73 g/g for water retention
capacity and oil retention capacity, respectively. Finally, the powders obtained from
optimal conditions showed antioxidant capacities in the range of 50.09–54.82 μmol
TE/g, comparable values with other food matrices such as peach and grapes.
Autores: Yudy Duarte-Correa, María Isabel Vargas-Carmona, Andrés Vásquez-Restrepo, Ivan David Ruiz Rosas, Nely Pérez Martínez
Publicado en: Journal of Food Process Engineering

Native Potato Powder

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