Research Article
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Determination of Quality Properties of Dried Purple Potatoes

Year 2025, Volume: 40 Issue: 1, 172 - 180, 30.06.2025

Eda Elgin Kılıç , Songül Kesen

Abstract

In this study, the effects of different drying methods on the physical properties and antioxidant properties of purple potato powders obtained by freeze drying and hot air drying were investigated. Purple potato was mashed and freeze dried (lyophilizer) and hot air dried (oven). The obtained purple potato powder samples were analyzed for moisture content, water activity, wettability, color measurements and antioxidants. The results of the analyses showed that the moisture content, water content, color, wettability and color values and antioxidant values of the powdered purple potato samples obtained by freeze drying gave better industrial and nutritional results. It was determined that freeze drying process is more suitable for the production of purple potato powder.

Keywords

Purple potato freeze drying oven drying antioxidant activity physical properties

Ethical Statement

-

Supporting Institution

Gaziantep üniversitesi BAP

Project Number

NTMYO.HZP.24.03

Thanks

The authors thank the Scientific Research Projects (BAP) Coordination Unit of Gaziantep University for funding this research (Project Number: NTMYO.HZP.24.03)

References

  • Akcicek, A., Avci, E., Tekin-Cakmak, Z. H., Kasapoglu, M. Z., Sagdic, O., & Karasu, S. (2023). Influence of Different Drying Techniques on the Drying Kinetics, Total Bioactive Compounds, Anthocyanin Profile, Color, and Microstructural Properties of Blueberry Fruit. ACS omega, 8(44), 41603–41611.
  • Alibas I. (2007) Microwave, air and combined microwave–air-drying parameters of pumpkin slices. LWT- Food Sci Technol, 40:1445–1451.
  • Asaduzzaman, M., M. E. Haque, J. Rahman, S. K. Hasan, M. A. Ali, M. S. Akter, and M. Ahmed. (2013). Comparisons of physiochemical, total phenol, flavonoid content and functional properties in six cultivars of aromatic rice in Bangladesh, African. J of Food Sci, 7:198–203
  • Bhandari, B., D'Arcy, B., & Kelly, C. (1999). Rheology and crystallization kinetics of honey: present statusInt. J Food Prop, 2: 217–226.
  • Carr, R. L. (1965). Evaluating flow properties of solids. Chem Eng, 72:163-168
  • Chandel, S., Rana, A., & Ibrahim, M. (2021). Physiological analysis and evaluation of heavy metal contents in leafy vegetables and fruits collected from the local market of prayagraj. Int J Stat Distrib Appl, 7: 7. https://doi.org/10.11648/j.ijsd.20210701.12
  • Chavan, U. D., McKenzie, D. B., & Shahidi, F. (2001). Functional properties of protein isolates from beach pea (Lathyrus maritimus L.). Food Chem, 74: 177-187.
  • Cho, M. J. and Kim, H. J. (2015). Effect of the dextrose equivalent of maltodextrin on the quality characteristics of jeju purple sweet potato (ipomoea batatas l.) during molecular press dehydration. Korean J Food Sci Technol, 47: 744-750. https://doi.org/10.9721/kjfst.2015.47.6.744
  • Cunha, P. C. D., Silva, M. T. D. C., Barbosa, M. I. M. J., & Ferreira, E. H. D. R. (2023). Application of lyophilized purple-fleshed sweet potato powder as a multifunctional ingredient in Greek yogurt. Ciência Rural, 54(3), e20220688.
  • Çerçi, K. N. and Hürdoğan, E. (2020). Experimental determination of drying kinetics of peanut dried by using drying air at different humidity. ÇU Müh-Mim Fak Derg, 35: 537-550. https://doi.org/10.21605/cukurovaummfd.792476
  • Duangmal, K., Saicheua, B., & Sueeprasan, S. (2008). Colour evaluation of freeze-dried roselle extract as a natural food colorant in a model system of a drink. LWT- Food Sci Technol, 41: 1437-1445.
  • Ersoy, B., Baysal, G., & Ceyhan, T. (2017). Farklı yöntemlerle kurutulmuş meyve tozlarının antioksidan ve duyusal özelliklerinin belirlenmesi determination of antioxidant and sensory properties of dried fruit powder by different methods. Aydin Gastro, 8: 95-107. https://doi.org/10.17932/iau.gastronomy.2017.016/gastronomy_v08i1006
  • Goude, K. A., Adingra, K. M., KouamE, K. H., Soro, S., & Kouadio, E. J. P. (2023). Functional properties of fermented and unfermented cocoa placenta powders (theobroma cacao l.) for the production of biscuits. Food Environ Saf J, 22(2). https://doi.org/10.4316/fens.2023.011
  • Goula, A. M., Adamopoulos, K. G., & Kazakis, N. A. (2004). Influence of spray drying conditions on tomato powder properties. Drying Tech, 22: 1129-1151.
  • Guo, K., Liu, T., Xu, A., Zhang, L., Bian, X., & Wei, C. (2019). Structural and functional properties of starches from root tubers of white, yellow, and purple sweet potatoes. Food Hydrocolloids, 89: 829-836.
  • Hooshmand, S., Chai, S., Saadat, R., Payton, M., Brummel‐Smith, K., & Arjmandi, B. (2011). Comparative effects of dried plum and dried apple on bone in postmenopausal women. Br J Nutr, 106: 923-930. https://doi.org/10.1017/s000711451100119x
  • Inchuen, S., Narkrugsa, W., Pornchaloempong, P., Chanasinchana, P., & Swing, T. (2008). Microwave and hot-air drying of Thai red curry paste. Maejo Int J Sci Technol, 1: 38-49.
  • Jain, P., Pandey, R., & Shukla, S. S. (2015). Natural sources of anti-inflammation. In Inflammation: Natural Resources and Its Applications (pp. 25-133). Springer, New Delhi.
  • Jinapong, N., Suphantharika, M., Jamnong, P. (2008). Production of instant soymilk powders by ultrafiltration, spray drying and fluidized bed agglomeration. J Food Eng, 84: 194–205 Kha, T. C., Nguyen, M. H., & Roach, P. D. (2011). Effects of pre-treatments and air drying temperatures on colour and antioxidant properties of Gac fruit powder. Int J Food Eng, 7(3).
  • Klinkesorn, U., Sophanodora, P., Chinachoti, P., Decker, E. A., & McClements, D. J. (2006). Characterization of spray-dried tuna oil emulsified in two-layered interfacial membranes prepared using electrostatic layer-by-layer deposition. Food Res Inter, 39: 449-457.
  • Kowalska, J., Kowalska, H., Marzec, A., Brzeziński, T., Samborska, K., & Lenart, A. (2018). Dried strawberries as a high nutritional value fruit snack. Food Sci Biotech, 27: 799-807. https://doi.org/10.1007/s10068-018-0304-6
  • Lim, T. K. (2016). Ipomoea batatas. In Edible Medicinal and Non-Medicinal Plants (pp. 92-171). Springer, Dordrecht.2016, page 100.
  • Mahfud, T. and Kusuma, B. J. (2016). Hedonic and quality analysis of chiffon cake with purple sweet potato flour substitution. JST (Jurnal Sains Terapan), 2: https://doi.org/10.32487/jst.v2i2.186
  • Maskan M. 2001. Kinetics of Colour Change of Kiwifruits During Hot Air and Microwave Drying. J Food Eng, 48: 169-175
  • Mesiano, T., Rasyid, A., Gayatri, A., Kusumaningsih, W., Witjaksono, F., Herqutanto, H., … & Harris, S. (2024). Stability of anthocyanin content in various processed purple sweet potatoes. Acta Univ Agric Silvic Mendelianae Brun, 71: 309-316.
  • Metiner, E. E., & Ersus, S. (2023). The effects of different drying methods on the quality of Aronia (Aronia melanocarpa) fruit and its dried powder. Ege Üniv Ziraat Fak Derg, 60:353-362.
  • Ntuli, V., Chatanga, P., Kwiri, R., Gadaga, H., Gere, J., Matsepo, T., … & Potloane, R. (2017). Microbiological quality of selected dried fruits and vegetables in maseru, lesotho. Afr J Microbiol Res, 11: 185-193. https://doi.org/10.5897/ajmr2016.8130
  • Quek, Y.S., Chok, N.K., Swedlund, P. (2007). The physicochemical properties of spray-dried watermelon powders. Chem Eng Process, 46: 386– 392.
  • Richard, J., Bernadette, K., Trude, W., Lucy, M., & Bernard, E. (2015). Effect of solar drying methods on total phenolic contents and antioxidant activity of commonly consumed fruits and vegetable (mango, banana, pineapple and tomato) in tanzania. Afr J Food Sci, 9: 291-300. https://doi.org/10.5897/ajfs2015.1232
  • Shafi, M., Baba, W. N., & Masoodi, F. A. (2017). Composite flour blends: Influence of particle size of water chestnut flour on nutraceutical potential and quality of Indian flat breads. J Food Meas Charact, 11: 1094-1105.
  • Sharma, A., Jana, A. H., Chavan, R. S. (2012). Functionality of milk powders and milk‐based powders for end use applications—a review. Compr Rev Food Sci Food Saf, 11: 518-528.
  • Sultana, B., Anwar, F., Ashraf, M., & Saari, N. (2012). Effect of drying techniques on the total phenolic. J Med Plants Res, 6: 161-167.
  • Talih, M., & Dirim, S. N. (2018). Kurutma yardımcı mMaddelerinin dondurarak kurutulmuş taflan tozlarının özellikleri Üzerine Etkisi. Gıda, 43: 461-475.
  • Telis, V.R.N., Martínez-Navarrete N., 2009. Collapse and color changes in grape fruit juice powder as affected by water activity, glass transition and addition of carbohydrate polymers. Food Biophys, 4: 83–93.
  • Wang, Q., Li, S., Han, X., Ni, Y., Zhao, D., & Hao, J. (2019). Quality evaluation and drying kinetics of shitake mushrooms dried by hot air, infrared and intermittent microwave–assisted drying methods. LWT- Food Sci Technol, 107: 236-242.
  • Yu, L., Haley, S., Perret, J., Haris, M., Wilson, J. And Qian, M., 2002. frre radical scavenging properties of wheat extracts. J Agric Food Chem. 46: 3630-3634.
  • Zhao, W., Chen, Z., Lin, X., & Zhang, Y. (2024). A meta‐analysis of the effects of ultrasonic pretreatment on the characteristics of dried fruits and vegetables. J Food Process Eng, 47: e14689.
  • Zhang, L., Zhang, C., Wei, Z., Huang, W., Yan, Z., Luo, Z., ... & Xu, X. (2023). Effects of four drying methods on the quality, antioxidant activity and anthocyanin components of blueberry pomace. Food Production, Processing and Nutrition, 5(1), 35.

Determination of Quality Properties of Dried Purple Potatoes

Year 2025, Volume: 40 Issue: 1, 172 - 180, 30.06.2025

Eda Elgin Kılıç , Songül Kesen

Abstract

In this study, the effects of different drying methods on the physical properties and antioxidant properties of purple potato powders obtained by freeze drying and hot air drying were investigated. Purple potato was mashed and freeze dried (lyophilizer) and hot air dried (oven). The obtained purple potato powder samples were analyzed for moisture content, water activity, wettability, color measurements and antioxidants. The results of the analyses showed that the moisture content, water content, color, wettability and color values and antioxidant values of the powdered purple potato samples obtained by freeze drying gave better industrial and nutritional results. It was determined that freeze drying process is more suitable for the production of purple potato powder.

Keywords

Purple potato freeze drying oven drying antioxidant activity physical properties

Project Number

NTMYO.HZP.24.03

References

  • Akcicek, A., Avci, E., Tekin-Cakmak, Z. H., Kasapoglu, M. Z., Sagdic, O., & Karasu, S. (2023). Influence of Different Drying Techniques on the Drying Kinetics, Total Bioactive Compounds, Anthocyanin Profile, Color, and Microstructural Properties of Blueberry Fruit. ACS omega, 8(44), 41603–41611.
  • Alibas I. (2007) Microwave, air and combined microwave–air-drying parameters of pumpkin slices. LWT- Food Sci Technol, 40:1445–1451.
  • Asaduzzaman, M., M. E. Haque, J. Rahman, S. K. Hasan, M. A. Ali, M. S. Akter, and M. Ahmed. (2013). Comparisons of physiochemical, total phenol, flavonoid content and functional properties in six cultivars of aromatic rice in Bangladesh, African. J of Food Sci, 7:198–203
  • Bhandari, B., D'Arcy, B., & Kelly, C. (1999). Rheology and crystallization kinetics of honey: present statusInt. J Food Prop, 2: 217–226.
  • Carr, R. L. (1965). Evaluating flow properties of solids. Chem Eng, 72:163-168
  • Chandel, S., Rana, A., & Ibrahim, M. (2021). Physiological analysis and evaluation of heavy metal contents in leafy vegetables and fruits collected from the local market of prayagraj. Int J Stat Distrib Appl, 7: 7. https://doi.org/10.11648/j.ijsd.20210701.12
  • Chavan, U. D., McKenzie, D. B., & Shahidi, F. (2001). Functional properties of protein isolates from beach pea (Lathyrus maritimus L.). Food Chem, 74: 177-187.
  • Cho, M. J. and Kim, H. J. (2015). Effect of the dextrose equivalent of maltodextrin on the quality characteristics of jeju purple sweet potato (ipomoea batatas l.) during molecular press dehydration. Korean J Food Sci Technol, 47: 744-750. https://doi.org/10.9721/kjfst.2015.47.6.744
  • Cunha, P. C. D., Silva, M. T. D. C., Barbosa, M. I. M. J., & Ferreira, E. H. D. R. (2023). Application of lyophilized purple-fleshed sweet potato powder as a multifunctional ingredient in Greek yogurt. Ciência Rural, 54(3), e20220688.
  • Çerçi, K. N. and Hürdoğan, E. (2020). Experimental determination of drying kinetics of peanut dried by using drying air at different humidity. ÇU Müh-Mim Fak Derg, 35: 537-550. https://doi.org/10.21605/cukurovaummfd.792476
  • Duangmal, K., Saicheua, B., & Sueeprasan, S. (2008). Colour evaluation of freeze-dried roselle extract as a natural food colorant in a model system of a drink. LWT- Food Sci Technol, 41: 1437-1445.
  • Ersoy, B., Baysal, G., & Ceyhan, T. (2017). Farklı yöntemlerle kurutulmuş meyve tozlarının antioksidan ve duyusal özelliklerinin belirlenmesi determination of antioxidant and sensory properties of dried fruit powder by different methods. Aydin Gastro, 8: 95-107. https://doi.org/10.17932/iau.gastronomy.2017.016/gastronomy_v08i1006
  • Goude, K. A., Adingra, K. M., KouamE, K. H., Soro, S., & Kouadio, E. J. P. (2023). Functional properties of fermented and unfermented cocoa placenta powders (theobroma cacao l.) for the production of biscuits. Food Environ Saf J, 22(2). https://doi.org/10.4316/fens.2023.011
  • Goula, A. M., Adamopoulos, K. G., & Kazakis, N. A. (2004). Influence of spray drying conditions on tomato powder properties. Drying Tech, 22: 1129-1151.
  • Guo, K., Liu, T., Xu, A., Zhang, L., Bian, X., & Wei, C. (2019). Structural and functional properties of starches from root tubers of white, yellow, and purple sweet potatoes. Food Hydrocolloids, 89: 829-836.
  • Hooshmand, S., Chai, S., Saadat, R., Payton, M., Brummel‐Smith, K., & Arjmandi, B. (2011). Comparative effects of dried plum and dried apple on bone in postmenopausal women. Br J Nutr, 106: 923-930. https://doi.org/10.1017/s000711451100119x
  • Inchuen, S., Narkrugsa, W., Pornchaloempong, P., Chanasinchana, P., & Swing, T. (2008). Microwave and hot-air drying of Thai red curry paste. Maejo Int J Sci Technol, 1: 38-49.
  • Jain, P., Pandey, R., & Shukla, S. S. (2015). Natural sources of anti-inflammation. In Inflammation: Natural Resources and Its Applications (pp. 25-133). Springer, New Delhi.
  • Jinapong, N., Suphantharika, M., Jamnong, P. (2008). Production of instant soymilk powders by ultrafiltration, spray drying and fluidized bed agglomeration. J Food Eng, 84: 194–205 Kha, T. C., Nguyen, M. H., & Roach, P. D. (2011). Effects of pre-treatments and air drying temperatures on colour and antioxidant properties of Gac fruit powder. Int J Food Eng, 7(3).
  • Klinkesorn, U., Sophanodora, P., Chinachoti, P., Decker, E. A., & McClements, D. J. (2006). Characterization of spray-dried tuna oil emulsified in two-layered interfacial membranes prepared using electrostatic layer-by-layer deposition. Food Res Inter, 39: 449-457.
  • Kowalska, J., Kowalska, H., Marzec, A., Brzeziński, T., Samborska, K., & Lenart, A. (2018). Dried strawberries as a high nutritional value fruit snack. Food Sci Biotech, 27: 799-807. https://doi.org/10.1007/s10068-018-0304-6
  • Lim, T. K. (2016). Ipomoea batatas. In Edible Medicinal and Non-Medicinal Plants (pp. 92-171). Springer, Dordrecht.2016, page 100.
  • Mahfud, T. and Kusuma, B. J. (2016). Hedonic and quality analysis of chiffon cake with purple sweet potato flour substitution. JST (Jurnal Sains Terapan), 2: https://doi.org/10.32487/jst.v2i2.186
  • Maskan M. 2001. Kinetics of Colour Change of Kiwifruits During Hot Air and Microwave Drying. J Food Eng, 48: 169-175
  • Mesiano, T., Rasyid, A., Gayatri, A., Kusumaningsih, W., Witjaksono, F., Herqutanto, H., … & Harris, S. (2024). Stability of anthocyanin content in various processed purple sweet potatoes. Acta Univ Agric Silvic Mendelianae Brun, 71: 309-316.
  • Metiner, E. E., & Ersus, S. (2023). The effects of different drying methods on the quality of Aronia (Aronia melanocarpa) fruit and its dried powder. Ege Üniv Ziraat Fak Derg, 60:353-362.
  • Ntuli, V., Chatanga, P., Kwiri, R., Gadaga, H., Gere, J., Matsepo, T., … & Potloane, R. (2017). Microbiological quality of selected dried fruits and vegetables in maseru, lesotho. Afr J Microbiol Res, 11: 185-193. https://doi.org/10.5897/ajmr2016.8130
  • Quek, Y.S., Chok, N.K., Swedlund, P. (2007). The physicochemical properties of spray-dried watermelon powders. Chem Eng Process, 46: 386– 392.
  • Richard, J., Bernadette, K., Trude, W., Lucy, M., & Bernard, E. (2015). Effect of solar drying methods on total phenolic contents and antioxidant activity of commonly consumed fruits and vegetable (mango, banana, pineapple and tomato) in tanzania. Afr J Food Sci, 9: 291-300. https://doi.org/10.5897/ajfs2015.1232
  • Shafi, M., Baba, W. N., & Masoodi, F. A. (2017). Composite flour blends: Influence of particle size of water chestnut flour on nutraceutical potential and quality of Indian flat breads. J Food Meas Charact, 11: 1094-1105.
  • Sharma, A., Jana, A. H., Chavan, R. S. (2012). Functionality of milk powders and milk‐based powders for end use applications—a review. Compr Rev Food Sci Food Saf, 11: 518-528.
  • Sultana, B., Anwar, F., Ashraf, M., & Saari, N. (2012). Effect of drying techniques on the total phenolic. J Med Plants Res, 6: 161-167.
  • Talih, M., & Dirim, S. N. (2018). Kurutma yardımcı mMaddelerinin dondurarak kurutulmuş taflan tozlarının özellikleri Üzerine Etkisi. Gıda, 43: 461-475.
  • Telis, V.R.N., Martínez-Navarrete N., 2009. Collapse and color changes in grape fruit juice powder as affected by water activity, glass transition and addition of carbohydrate polymers. Food Biophys, 4: 83–93.
  • Wang, Q., Li, S., Han, X., Ni, Y., Zhao, D., & Hao, J. (2019). Quality evaluation and drying kinetics of shitake mushrooms dried by hot air, infrared and intermittent microwave–assisted drying methods. LWT- Food Sci Technol, 107: 236-242.
  • Yu, L., Haley, S., Perret, J., Haris, M., Wilson, J. And Qian, M., 2002. frre radical scavenging properties of wheat extracts. J Agric Food Chem. 46: 3630-3634.
  • Zhao, W., Chen, Z., Lin, X., & Zhang, Y. (2024). A meta‐analysis of the effects of ultrasonic pretreatment on the characteristics of dried fruits and vegetables. J Food Process Eng, 47: e14689.
  • Zhang, L., Zhang, C., Wei, Z., Huang, W., Yan, Z., Luo, Z., ... & Xu, X. (2023). Effects of four drying methods on the quality, antioxidant activity and anthocyanin components of blueberry pomace. Food Production, Processing and Nutrition, 5(1), 35.
There are 38 citations in total.

Details

Primary Language English
Subjects Food Engineering
Journal Section Research Article
Authors

Eda Elgin Kılıç 0000-0002-9887-8377

Songül Kesen 0000-0003-0587-1721

Project Number NTMYO.HZP.24.03
Publication Date June 30, 2025
Submission Date April 14, 2025
Acceptance Date June 26, 2025
Published in Issue Year 2025 Volume: 40 Issue: 1

Cite

APA Kılıç, E. E., & Kesen, S. (2025). Determination of Quality Properties of Dried Purple Potatoes. Çukurova Tarım Ve Gıda Bilimleri Dergisi, 40(1), 172-180.
AMA Kılıç EE, Kesen S. Determination of Quality Properties of Dried Purple Potatoes. Çukurova J. Agric. Food. Sciences. June 2025;40(1):172-180.
Chicago Kılıç, Eda Elgin, and Songül Kesen. “Determination of Quality Properties of Dried Purple Potatoes”. Çukurova Tarım Ve Gıda Bilimleri Dergisi 40, no. 1 (June 2025): 172-80.
EndNote Kılıç EE, Kesen S (June 1, 2025) Determination of Quality Properties of Dried Purple Potatoes. Çukurova Tarım ve Gıda Bilimleri Dergisi 40 1 172–180.
IEEE E. E. Kılıç and S. Kesen, “Determination of Quality Properties of Dried Purple Potatoes”, Çukurova J. Agric. Food. Sciences, vol. 40, no. 1, pp. 172–180, 2025.
ISNAD Kılıç, Eda Elgin - Kesen, Songül. “Determination of Quality Properties of Dried Purple Potatoes”. Çukurova Tarım ve Gıda Bilimleri Dergisi 40/1 (June 2025), 172-180.
JAMA Kılıç EE, Kesen S. Determination of Quality Properties of Dried Purple Potatoes. Çukurova J. Agric. Food. Sciences. 2025;40:172–180.
MLA Kılıç, Eda Elgin and Songül Kesen. “Determination of Quality Properties of Dried Purple Potatoes”. Çukurova Tarım Ve Gıda Bilimleri Dergisi, vol. 40, no. 1, 2025, pp. 172-80.
Vancouver Kılıç EE, Kesen S. Determination of Quality Properties of Dried Purple Potatoes. Çukurova J. Agric. Food. Sciences. 2025;40(1):172-80.
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