Effect of Formulation Composed of Maltodextrin and β-Cyclodextrin on the Quality of Spray-dried Sweet Potato Flour

In order to improve the quality of spray-dried sweet potato flour (SSPF), this study mainly focused on the application of maltodextrin and β-cyclodextrin during the spray-dring process. Through the comparison of flour yield, nutritious components, and characteristics (color, particle size, flowability, water holding capacity, and antioxidant capacity) of SSPF by using maltodextrin and β-cyclodextrin alone or a combination of them, the best drying agent formulation for sweet potato powder spray drying was obtained.The results showed that, the most recommended drying agent was: 20% maltodextrin + 4% β-cyclodextrin, which presented a highest flour yield of 61.14%, and highest anthocyanin, flavonoids and total phenols retention ability of 69.24%, 68.12% and 60.42%. In this paper, the dried sweet potato powder was prepared by spray drying and drying agents, which provides a technical reference for the upgrading of the products.