QUALITY AND PHYSICAL STRUCTURE OF A DEHYDRATED STARCH-BASED SYSTEM

Abstract

During drying, one important consideration is the maximisation of product quality. Hence, the variation in quality attributes of dehydrated potato samples (Solanum tuberosum) were investigated with regard to the two indices of deterioration: ascorbic acid retention and rehydration capacity. The degradation of ascorbic acid was monitored throughout the process and quantitatively evaluated using ion exclusion chromatography. The deterioration reaction followed a first-order behaviour, with the rate of reaction increasing with temperature in accordance with the Arrhenius equation. Deterioration of physical attributes was evaluated on the basis of rehydration characteristics; this was calculated in terms of the coefficient of rehydration and rehydration ratio, The rate and degree of rehydration varied according the conditions of drying, with the rehydration capacity being dependent on the extent of cellular and structural disruption, e.g. shrinkage.