Determination of Quality Properties of Dried Purple Potatoes

Abstract

In this study, the effects of different drying methods on the physical properties and antioxidant properties of purple potato powders obtained by freeze drying and hot air drying were investigated. Purple potato was mashed and freeze dried (lyophilizer) and hot air dried (oven). The obtained purple potato powder samples were analyzed for moisture content, water activity, wettability, color measurements and antioxidants. The results of the analyses showed that the moisture content, water content, color, wettability and color values and antioxidant values of the powdered purple potato samples obtained by freeze drying gave better industrial and nutritional results. It was determined that freeze drying process is more suitable for the production of purple potato powder.

Keywords

• Purple potato
• freeze drying
• oven drying
• antioxidant activity
• physical properties

Project Number

NTMYO.HZP.24.03

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