Effect of Different Processing Methods on Characteristics of Raw Potato Flour

This study was based on fresh potatoes as raw materials,which were prepared for the cooked potato flour,the freeze-dried potato flour,the raw potato flours of hot air dried without blanching,and the raw potato flours of hot air dried with blanching. The appearance quality,physical and chemical properties,functional and reconstitution properties of different types of raw potato flours were researched. The results showed that it existed significant differences in the basic physical and chemical properties and the appearance of different types of raw potato flours. The raw potato flour of hot air dried with blanching(value of L^* was 80.78)had the best color,which was light yellow flour. And it had the characteristics of high starch,high fiber and low fat,which was beneficial to use as raw materials in favor of weight loss and lipid-lowering health food. The results of functional characteristics showed that the cooked potato flour had high water holding capacity(3.03±0.01 g/g),emulsifying property(21.58%±1.37%)and emulsion stability(15.98%±0.73%). The freeze-dried potato flour had high oil holding capacity(3.42±0.08 g/g)and solubility(16.49%±1.07%). The raw potato flours of hot air dried with blanching had high emulsion stability(16.67%±0.76%),rehydration(rehydration ratio of 6.43)and reconstitution stability(95.76%±0.85%). At the same time,combined with the processing efficiency and energy consumption of potato raw powder under different processing methods,it was found that the raw potato flours of hot air dried with blanching had high processing quality and low processing energy,and could be candidate cooked potato flour substitutes in potato productions in the future. This study could choose suitable processing methods for different potato products,and lay a foundation for the development of raw potato flour and the feasibility of replacing cooked potato flour.