3.1. Effects of carrier addition on

3.1. Effects of carrier addition on flour yield
Fig. 1A showed the effects of the addition of MD and b-CD on
the yield of spray-dried purple sweet potato flour. The additions of
MD (10e40 g/100 g) and b-CD (10e20 g/100 g) significantly
improved the yield of flour. This was reflected by the lower flour
yield without carrier (23.32 g/100 g) contrary to these with
carriers (26.44e41.08 g/100 g). With the increase in the addition
of the carriers, the flour yield first dramatically increased and
reached a plateau. The increase in flour yields of 39.85 and 37.75 g/
100 g were obtained with the addition of 30 g/100 g MD and 10 g/
100 g b-CD. The significant increase in flour yield induced by the
addition of the carriers could be attributed to the carrier’s ability
to form outer layers on the droplet and increase the glass transitions
temperature (Tg). This could have reduced the flour deposition
on drying wall (Ahmed, Akter, & Eun, 2010). With the
increase of MD from 30 g/100 g to 40 g/100 g, little changes were
observed in flour yield but the attractive purple color of the flour
significantly diminished.
The yields of purple sweet potato flour with b-CD/MD (0, 1/10,
1/8, 1/5, 1/3, w/w) as carrier were further investigated at a fixed
addition of MD (20 g/100 g). The results are shown in Fig. 1B. With
the addition of b-CD increased from 2.0 g/100 g to 4.0 g/100 g in
the feed the flour yield sharply increased by 11.62%e43.55%,
compared to the flour yield with 20 g/100 g MD only. When
30 g/100 g MD and 24 g/100 g b-CD/MD (1/5, w/w) were used as
carriers comparative flour yields (39.85 and 40.41 g/100 g) were
achieved. This implied that the required level of combined carrier
of b-CD/MD was lower than that of MD to achieve the same level
of flour yield.
The flours prepared with the addition of 30 g/100 g MD, 10 g/
100 g b-CD and 24 g/100 g b-CD/MD (1/5, w/w) were used in the
following experiments.
Fig.

ผลลัพธ์ (อังกฤษ) 2:

3.1. Carrier Flour addition of effects on yield
Fig. 1A Showed the effects of the addition of B-CD and MD on
the yield of Spray-Dried Purple Sweet potato Flour. The additions of
MD (10e40 G / 100 G) and B-CD (10e20 G / 100 G) significantly
improved the yield of Flour. This was Reflected by the Lower Flour
yield Without Carrier (thirty-two past eleven p.m. G / 100 G) contrary to these with
Carriers (26.44e41.08 G / 100 G). With the increase in the addition
of the Carriers, the yield Flour First Increased dramatically and
reached a Plateau. Flour increase in the yields of 39.85 and 37.75 G /
100 G were obtained with the addition of 30 G / 100 G MD and 10 G /
100 G B-CD. The significant increase in yield Flour induced by the
addition of the Carriers could be attributed to the Carrier's ability
to form and increase the Outer layers on the Droplet Glass transitions
Temperature (Tg). This could have reduced the Flour deposition
on Wall Drying (Ahmed, Akter, & Eun, 2010). With the
increase of MD from 30 G / 100 G to 40 G / 100 G, Little Changes were
observed in Flour yield but the attractive Purple Color of the Flour
significantly diminished.
The yields of Purple Sweet potato Flour with B-CD / MD (. 0, 1/10,
1/8, 1/5, 1/3, W / W) as Carrier were further investigated at a fixed
addition of MD (20 G / 100 G). The results are shown in Fig. 1B. With
the addition of B-CD Increased from 2.0 G / 4.0 G to 100 G / 100 G in
the feed Increased sharply by 11.62% the yield Flour E43.55%,
compared to the Flour yield with 20 G / 100 G MD only. When
30 G / 100 G MD and 24 G / 100 G-B CD / MD (1/5, W / W) were used as
Comparative Carriers Flour yields (39.85 and 40.41 G / 100 G) were
achieved. This implied that the required level of combined Carrier
of B-CD / MD was Lower than that of MD to Achieve the Same level
of Flour yield.
The flours prepared with the addition of 30 G / 100 G MD, 10 G /
100 G B. -CD and 24 G / 100 G-B CD / MD (1/5, W / W) were used in the
following experiments.
Fig.