The Effects of Thermal Pretreatment on Physicochemical and Functional Properties of Dehydrated Potato and Potato Flour

In this study, the effects of blanching time (0-5-10 minutes) and drying temperature (65-85-105°C) on physicochemical and functional properties of potato flour were examined. The contents of moisture, ash, and enzyme-resistant starch decreased with prolonged blanching time. Enzyme resistant starch content of the control group varied between 18-23 %, while enzyme-resistant starch content of the pretreated samples decreased down to 3-4 %. Water binding capacity of the potato flours increased with increasing blanching time. However, neither the effect of blanching time nor the effect of drying temperature was significant on the oil binding capacity of the potato flour samples (p>0,05). Rehydration capacity increased with increasing drying temperature and prolonging blanching time