Effect of Pre-Treatment on the Physicochemical Characteristics of Potato Powder Dried by Drum Dryer

Abstract

In the industrial processing of fruits and vegetables, such as potato, the peeling and blanching processes are considered as pre-treatment. The choice of the most appropriate treatment depends on the raw material and the necessary attributes for the final product. This study aimed to determine the effect of pre-treatment (peeling and blanching method) on the physicochemical characteristics of potato powder dried by drum dryer. In this study, Margahayu variety was used. Potatoes were sorted, peeled (no peeling, abrasive, lye, and hand peeling method), soaked in clean water, cut into four parts, drained, and then blanched for 10,15, and 20 minutes. Blanched potatoes were subsequently mashed into a paste and then dried by drum dryer. The physicochemical character of potato powder was analyzed, i.e. yield and colour, water, ash, fat, protein, and carbohydrate content. The results showed that peeling and blanching treatment had a significant effect on yield, colour, water and protein content, and had no significant effect on ash, fat, and carbohydrate content. Treatment of lye peeling with blanching for 10 minutes resulted in the best of yield (17.8%) and powder physicochemical characteristics such as colour (L=95.30; a=0.36; b=28.83), water content 7.18%, ash 3.25%, fat 0.36%, protein 10.14 %, and carbohydrate 80.80%.