Effect of the Dextrose Equivalent of Maltodextrin on the Quality Characteristics of Jeju Purple Sweet Potato (Ipomoea batatas L.) during Molecular Press Dehydration

제주산 자색고구마의 분자압축탈수 중 말토덱스트린 Dextrose Equivalent의 영향에 대한 연구

  • Cho, Man Jae (Department of Food Bioengineering, Jeju National University) ;
  • Kim, Hyun Jung (Department of Food Bioengineering, Jeju National University)
  • 조만재 (제주대학교 식품생명공학과) ;
  • 김현정 (제주대학교 식품생명공학과)
  • Received : 2015.09.24
  • Accepted : 2015.10.18
  • Published : 2015.12.31


Purple sweet potatoes were dehydrated with maltodextrin with different dextrose equivalent (DE) values of 4-7, 13-17, 16.5-19.5, and 17-20. Maltodextrin was used as a molecular press dehydrating agent. The molecular dehydration rate of the purple sweet potatoes increased over time. As the DE of maltodextrin increased, the moisture content after 12 h of dehydration decreased from 65.7% to 40.8, 36.1, 34.9, and 28.6% for DE values of 4-7, 13-17, 16.5-17.5, and 17-20, respectively. Additionally, total phenolic content, anthocyanin, and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activities decreased as the DE value of maltodextrin increased. While maltodextrins with DE values of 16.5-19.5 and 17-20 effectively dehydrated the purple sweet potatoes, total phenolic, anthocyanin, and DPPH radical scavenging activities were lowered during dehydration. The DPPH radical scavenging activities correlated to both the total phenolic content ($r^2=0.96$) and anthocyanin contents ($r^2=0.95$) of the purple sweet potatoes. These results indicate that the purple sweet potatoes were effectively dehydrated with maltodextrin whose DE values ranged 16.5-20, although there were losses in the total phenolic and anthocyanin contents.


purple sweet potato;maltodextrin;molecular press dehydration;dextrose equivalent;anthocyanin


Supported by : Korea Small and Medium Business Administration


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