Özet:

In this study, powder was obtained from yellow and purple-fleshed potatoes by microwave and hot air drying and the effects of drying methods on the total phenolic compounds, total monomeric anthocyanin, color, antioxidant activity, starch ratio and vitamin C on were determined. It was observed that the microwave drying process caused an increase in bioactive components in purple-colored powder samples, and no significant differences were determined in terms of drying methods in bioactive components in yellow-colored powder samples. When the starch ratio of the samples was examined, it was determined that hot air drying caused a significant increase. Principal component analysis (PCA) and hierarchical cluster analysis (HCA) were used as multivariate analysis to reveal the effects of different drying techniques and potato varieties on the physicochemical properties of potato powders. As a result, it was found that the physicochemical properties of potato powders differentiated depending on the methods and varieties. Author Biography Katibe Sinem Coruk, Food Engineering Department, Faculty of Engineering, Niğde Ömer Halisdemir University, 51240 Niğde Gıda Mühendisliği, Araştırma Görevlisi Downloads PDF (Türkçe) Published 30-07-2022 How to Cite Coruk, K. S., & Baltacıoğlu, H. (2022). Determination of the Effect of Different Drying Methods on the Physicochemical Properties of Potato Powder Using Multivariate Analysis. Turkish Journal of Agriculture - Food Science and Technology, 10(7), 1300–1307. https://doi.org/10.24925/turjaf.v10i7.1300-1307.5243 More Citation Formats ACM ACS APA ABNT Chicago Harvard IEEE MLA Turabian Vancouver Download Citation Endnote/Zotero/Mendeley (RIS) BibTeX Issue Vol. 10 No. 7 (2022) Section Research Paper License

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