Physical, Chemical and Sensory Characterization of Deep-Fried Fresh-Cut Potatoes Coated with Hydrocolloid/Herbal Extracts.

IF 2.3 4区 农林科学 Q3 BIOTECHNOLOGY & APPLIED MICROBIOLOGY Food Technology and Biotechnology Pub Date : 2022-12-01 DOI:10.17113/ftb.60.04.22.7691
Mia Kurek, Maja Repajić, Mario Ščetar, Lea Radošević, Sandra Pedisić, Zdenka Pelaić, Branka Levaj, Kata Galić
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Abstract

Research background: Recently, natural plant extracts have been used to increase the nutritional value of food and to potentially reduce the absorbed fat and the formation of acrylamide in fried foods. Literature data on the use of edible polymers with nettle or olive leaf extracts are scarce.

Experimental approach: The effect of novel coatings on colour, fat absorption, phenolic and sugar content, and acrylamide formation in deep-fat-fried fresh-cut potatoes was evaluated. Extracts of olive and nettle leaves were incorporated in carboxymethyl cellulose (CMC) and gum arabic, used as coatings for potatoes and applied before frying. This aimed to improve the nutritional quality of deep-fat-fried fresh-cut potatoes.

Results and conclusions: Enrichment of the edible coatings with extracts resulted in a significant change in the visible colour of the potatoes before frying. Significant effect of the extract amount on the sensory characteristics of potatoes was also observed. Most importantly, the perception of characteristic potato odour and taste was not significantly affected by the coating. Although higher amounts of the extract (1.5%) resulted in higher phenolic mass fraction in fried potatoes, the sensory scores decreased. After frying, fat mass fraction in the coated potatoes was reduced by about 15% compared to the uncoated samples. The type of extract affected the total sugar mass fraction in fried potatoes, which was lower in the samples with coatings enriched with olive leaf than in those with nettle leaf. Only gum arabic coating had a reducing effect on acrylamide mass fraction by 17%. Based on all the obtained results, CMC and gum arabic coatings did not influence sensory properties, so they can be recommended as carriers of functional compounds or as a frying pre-treatment for potatoes with favourable effect on fat and acrylamide content.

Novelty and scientific contribution: The knowledge obtained in this study can be exploited for preparation of coatings with functional compounds used as a pre-treatment for fried food with favourable effect on fat and acrylamide content.

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涂有水胶体/草药提取物的油炸鲜切土豆的物理、化学和感官特性。
研究背景:最近,天然植物提取物被用于增加食物的营养价值,并可能减少油炸食品中吸收的脂肪和丙烯酰胺的形成。关于使用可食用聚合物与荨麻或橄榄叶提取物的文献资料很少。实验方法:评估了新型涂层对深煎鲜切土豆的色泽、脂肪吸收、酚类和糖含量以及丙烯酰胺形成的影响。橄榄和荨麻叶的提取物被加入到羧甲基纤维素(CMC)和阿拉伯胶中,用作土豆的涂层,并在油炸前涂上。这是为了提高油炸土豆的营养质量。结果和结论:用提取物富集可食用涂层导致马铃薯在油炸前的可见颜色发生显著变化。提取液的量对马铃薯的感官特性也有显著影响。最重要的是,马铃薯的特征气味和味道的感知不受涂层的显著影响。虽然更高的提取物量(1.5%)导致油炸土豆中酚类物质的质量分数更高,但感官分数却下降了。油炸后,涂有涂层的土豆中的脂肪质量分数比未涂有涂层的土豆减少了约15%。浸提物的种类对油炸土豆的总糖质量分数有影响,涂有橄榄叶的样品的总糖质量分数低于涂有荨麻叶的样品。仅阿拉伯胶涂层对丙烯酰胺质量分数的降低效果为17%。综上所述,CMC和阿拉伯胶涂层对马铃薯的感官性能没有影响,因此可以推荐作为功能化合物的载体或油炸前处理,对马铃薯的脂肪和丙烯酰胺含量有良好的影响。新颖性和科学贡献:本研究获得的知识可用于制备功能化合物涂层,用于油炸食品的预处理,对脂肪和丙烯酰胺含量有良好的影响。
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来源期刊
Food Technology and Biotechnology
Food Technology and Biotechnology 工程技术-生物工程与应用微生物
CiteScore
3.70
自引率
0.00%
发文量
33
审稿时长
12 months
期刊介绍: Food Technology and Biotechnology (FTB) is a diamond open access, peer-reviewed international quarterly scientific journal that publishes papers covering a wide range of topics, including molecular biology, genetic engineering, biochemistry, microbiology, biochemical engineering and biotechnological processing, food science, analysis of food ingredients and final products, food processing and technology, oenology and waste treatment. The Journal is published by the University of Zagreb, Faculty of Food Technology and Biotechnology, Croatia. It is an official journal of Croatian Society of Biotechnology and Slovenian Microbiological Society, financed by the Croatian Ministry of Science and Education, and supported by the Croatian Academy of Sciences and Arts.
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