Abstract: The influences of three different processing technologies (slicing, freeze drying and pulping) on functional properties of pueraria powder were investigated. Pueraria powder made from different processing technologies showed little differences in the chemical composition, but considerable differences in flavonoid content (the highest level, 38.9775 mg/100 g, was found in sample made by freeze drying). Pulping had the most significant influence on iodine blue value, water binding capacity, oil binding capacity, solubility and emulsifying capacity followed by slicing and freeze drying. Pueraria powder made by freeze drying exhibited the highest stability (4.13%). During the whole process, pueraria powder made by pulping revealed the highest viscosity at the same temperature followed by pueraria powder made by slicing and freeze drying. During cooling after holding at 95 ℃ for 30 min, the viscosity of pueraria powder made by pulping and slicing tended to increase, while the viscosity of pueraria powder made by freeze drying remained stable. Pueraria powder made by freeze drying had a strong flavor and a good color but poor dispersibility. Pueraria powder made by pulping presented light flavor and a yellow color despite having good dispersibility. The flavor of pueraria powder made by slicing was strong but lighter than that of pueraria powder made by freeze drying, and its dispersibility was in the middle.

Key words: pueraria, powder, iodine blue value, emulsifying capacity, viscosity, processing technology