Determination of the Effect of Different Drying Methods on the Physicochemical Properties of Potato Powder Using Multivariate Analysis

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dc.contributor.authorCoruk, Katibe Sinem
dc.contributor.authorBaltacıoğlu, Hande
dc.date.accessioned2024-11-07T13:16:20Z
dc.date.available2024-11-07T13:16:20Z
dc.date.issued2022
dc.departmentNiğde Ömer Halisdemir Üniversitesi
dc.description.abstractIn 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.
dc.identifier.doi10.24925/turjaf.v10i7.1300-1307.5243
dc.identifier.endpage1307
dc.identifier.issn2148-127X
dc.identifier.issue7
dc.identifier.startpage1300
dc.identifier.trdizinid1127469
dc.identifier.urihttps://doi.org/10.24925/turjaf.v10i7.1300-1307.5243
dc.identifier.urihttps://search.trdizin.gov.tr/tr/yayin/detay/1127469
dc.identifier.urihttps://hdl.handle.net/11480/12250
dc.identifier.volume10
dc.indekslendigikaynakTR-Dizin
dc.language.isoen
dc.relation.ispartofTürk Tarım - Gıda Bilim ve Teknoloji dergisi
dc.relation.publicationcategoryMakale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_20241107
dc.subjectGıda Bilimi ve Teknolojisi
dc.titleDetermination of the Effect of Different Drying Methods on the Physicochemical Properties of Potato Powder Using Multivariate Analysis
dc.typeArticle

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