Multivariate Analysis of the Effect of Different Pre-Treatment Methods Before Drying on Some Quality Properties of Potato

Katibe Sinem Coruk; Betül Oskaybaş-Emlek; Cansel Murat; Arife Nur Kanber; Hande Baltacıoğlu

doi:10.24925/turjaf.v13is3.3961-3968.8167

Authors

Katibe Sinem Coruk Department of Food Engineering, Engineering Faculty, Niğde Ömer Halisdemir University, Niğde, Türkiye https://orcid.org/0000-0001-5645-7200
Betül Oskaybaş-Emlek Department of Food Engineering, Engineering Faculty, Niğde Ömer Halisdemir University, Niğde, Türkiye https://orcid.org/0000-0002-0238-8948
Cansel Murat Department of Food Engineering, Engineering Faculty, Niğde Ömer Halisdemir University, Niğde, Türkiye https://orcid.org/0009-0007-7017-2798
Arife Nur Kanber Department of Food Engineering, Engineering Faculty, Niğde Ömer Halisdemir University, Niğde, Türkiye https://orcid.org/0009-0008-7495-505X
Hande Baltacıoğlu Department of Food Engineering, Engineering Faculty, Niğde Ömer Halisdemir University, Niğde, Türkiye https://orcid.org/0000-0003-0774-0872

DOI:

https://doi.org/10.24925/turjaf.v13is3.3961-3968.8167

Keywords:

potato, pregelatinization, bioactive compounds, color, drying

Abstract

In this study, the aim was to investigate the physicochemical properties of potato flour obtained from different pre-gelatinization processes applied to yellow-fleshed potatoes. Steam, microwave, ultrasonication, and thermosonication blanching were applied as pre-gelatinization processes. A control sample dried at 55°C without any pre-treatment was taken as a reference to compare the effect of the treatments on physicochemical properties. The total phenolic content, antioxidant activity, color, water activity, ash, and moisture content were analyzed in potato flours dried at 55°C after pre-gelatinization processes. It was observed that pre-treatments caused a decrease in bioactive substance content while improving color values. Moreover, each of the different pre-gelatinization treatments gave different results. The sample blanched with steam was the closest to the control sample in terms of total phenolic and ash content. Specifically, as a result of steam blanching, the total phenolic content was found to be 546.00 ± 2.24 mg GAE/kg DW, while the ash content was determined as 4.99 ± 0.02%. In contrast, ultrasonication yielded an antioxidant activity (% inhibition) that was most comparable to the control sample, measured at 47.02 ± 1.57%. Furthermore, the primary effects of various pre-gelatinization techniques on the physicochemical properties of potatoes were evaluated through Principal Component Analysis (PCA).

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