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

In this study, powder was obtained from yellow and purple-fleshed potatoes by microwave hot air drying the effects of methods on total phenolic compounds, monomeric anthocyanin, color, antioxidant activity, starch ratio vitamin C were determined. It observed that process caused an increase in bioactive components purple-colored samples, no significant differences determined terms yellow-colored samples. When samples examined, it a increase. Principal component analysis (PCA) hierarchical cluster (HCA) used as multivariate to reveal different techniques potato varieties physicochemical properties powders. As result, found powders differentiated depending varieties.