Effect of microwave drying on the color of the Creole potato (Solanum phureja)

Abstract

The color and discoloration of many foods are important quality attributes. Although they do not reflect nutrition or taste, they are important in terms of consumer preference on the basis of appearance. Color measurement is an objective parameter that can be used as a quality index. The color of food changes during the drying process, due to water evaporation and enzymatic and non-enzymatic reactions.The Creole potato is a product that is mainly characterized by the flavor and yellow color similar to egg yolk. The objective of this work was to determine the effect of microwave drying on the color of the Creole potato. To do this, peeled and sliced potato samples were taken. Three powers (560, 420 and 280W) were used for microwave drying.The samples were dried to 8% humidity. The color was measured with X-Rite sphere photocolorimeter spectrum before and after drying. The microwave results were compared with conventional forced-air drying. The results obtained showed that the luminosity of the microwave-dried potato at the powers of 420 and 280W did not show significant differences with the luminosity of the fresh potato, while the color represented in the coordinates a* and b* at the same powers maintained the color of the fresh creole potato. On the other hand, conventional drying deteriorated the color of the Creole potato.