컬러감자를 이용한 최적화 분말제조연구 = Effect of Steaming and Drying Conditions on the Quality of the Dehydrated Powder in Color-fleshed Potatoes

다국어 초록 (Multilingual Abstract)

Recently, cvs `Hongyoung` with red color in skin and `Jayoung` with purple color in flesh potatoes were developed in Korea. Generally, it has been well known that the color of skin and flesh is due to an accumulation of anthocyanin that exhibit many functional properties for human health. In recent study, we found that extracts of two color-fleshed potatoes showed the antimutagenic effect and cytotoxity to human cancer cell lines, As functional properties of color-fleshed potatoes are widely introduced to consumers, it will be considered that the demand for the processing to various food materials including powder increase. This study was carried out to investigate the effect of steaming and drying conditions on the quality of the powders in color-fleshed potatoes. Cvs. `Hongyoung` and `Jyoung` and `Superior` as control were treated with different steaming times drying, room condition drying and hot air drying were treated. The quality factors such as anthocyanin content, moisture and hardness of powder were investigated. As a result of determining of Hunter`s value, powder color was well maintained after drying process by freeze drying for `Jayoung` and room condition drying for `Hongyoung`. anthocyanin in all cultivars as compared with other methods. The optimum hardness of powder was obtained in the steaming treatment for about 20 minutes before drying for all cultivars. Based on these results, our findings suggest that powders obtained from color-fleshed potatoes are able to be used for functional food materials.