Determination of the Effect of Different Drying Methods on the Physicochemical Properties of Potato Powder Using Multivariate Analysis

Özet

Many fruits and vegetables are preserved by drying, which is one of the oldest methods of stabilization. Today, the need for different drying techniques has gained importance due to many disadvantages brought about by the traditional sun drying process. It is aimed that the final product obtained after the drying process has the highest quality characteristics. For this reason, in the studies carried out, microwave drying has been one of the effective drying methods used to eliminate the disadvantages seen in other drying methods and for short processing times in recent years. In this study, powder was obtained from yellow and purple-fleshed potatoes by microwave and hot air drying and the effects of drying methods on the total phenolic compounds, total monomeric anthocyanin, color, antioxidant activity, starch ratio and vitamin C on were determined. It was observed that the microwave drying process caused an increase in bioactive components in purple-colored powder samples, and no significant differences were determined in terms of drying methods in bioactive components in yellow-colored powder samples. When the starch ratio of the samples was examined, it was determined that hot air drying caused a significant increase. Principal component analysis (PCA) and hierarchical cluster analysis (HCA) were used as multivariate analysis to reveal the effects of different drying techniques and potato varieties on the physicochemical properties of potato powders. As a result, it was found that the physicochemical properties of potato powders differantiated depending on the methods and varieties.