Effective pretreatment of microwave combined with acetic acid soaking on oil absorption and quality of fried potato chips.

IF 3.3 2区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY Journal of the Science of Food and Agriculture Pub Date : 2024-10-08 DOI:10.1002/jsfa.13939

Simeng Wang, Shuli Zhao, Nan Wang, Ying Liu

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Abstract

Background: This study applied a combined pretreatment method involving microwave and acetic acid (AA) soaking to monitor oil absorption of fried potato chips based on texture and microstructure characteristics.

Results: Results demonstrated that medium-low microwave combined with 4 h of AA soaking significantly improved the texture profile of potato chips, and reduced oil content by approximately 53.25%. Higher microwave intensity led to greater surface roughness of samples, whereas AA soaking for 1-4 h effectively reduced surface roughness. The decrease in Fm and Nwr, along with the increase in Fwr and Wc with prolonged AA soaking time for 1-4 h indicated that medium-low microwave intensity combined with AA pretreatment enhanced hardness and brittleness of samples. Microscopic examination of cell structure revealed that this combined pretreatment facilitated pectin gelation between the cell walls of potato chips, resulting in a more intact cell structure with fewer gaps. Additionally, the color of pretreated potato chips became brighter.

Conclusion: The combination of medium-low microwave intensity and AA soaking pretreatment resulted in a decrease in the oil content and improved the texture profile of fried potato chips. This study provides new strategies and insights for producing low-fat potato chips based on low-cost pretreatment. © 2024 Society of Chemical Industry.

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微波结合醋酸浸泡的有效预处理对油炸薯片的吸油率和质量的影响

背景：本研究采用微波和醋酸（AA）浸泡相结合的预处理方法，基于质构和微观结构特征监测油炸薯片的吸油量：本研究采用微波和醋酸（AA）浸泡相结合的预处理方法，根据质地和微观结构特征监测油炸薯片的吸油情况：结果表明：中低强度微波和 4 小时醋酸浸泡能明显改善薯片的质地，并降低约 53.25% 的含油量。微波强度越高，样品的表面粗糙度越大，而 AA 浸泡 1-4 小时可有效降低表面粗糙度。随着 AA 浸泡时间的延长（1-4 小时），Fm 和 Nwr 下降，Fwr 和 Wc 上升，这表明中低微波强度结合 AA 预处理可提高样品的硬度和脆性。细胞结构的显微镜检查显示，这种联合预处理有利于薯片细胞壁之间果胶的凝胶化，从而使细胞结构更完整，间隙更少。此外，预处理后的薯片颜色更亮：结论：中低微波强度和 AA 浸泡预处理相结合，可降低油脂含量，改善油炸薯片的口感。这项研究为基于低成本预处理生产低脂薯片提供了新的策略和见解。© 2024 化学工业学会。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of the Science of Food and Agriculture 工程技术-农业综合

CiteScore

8.10

自引率

4.90%

发文量

634

审稿时长

3.1 months

期刊介绍： The Journal of the Science of Food and Agriculture publishes peer-reviewed original research, reviews, mini-reviews, perspectives and spotlights in these areas, with particular emphasis on interdisciplinary studies at the agriculture/ food interface. Published for SCI by John Wiley & Sons Ltd. SCI (Society of Chemical Industry) is a unique international forum where science meets business on independent, impartial ground. Anyone can join and current Members include consumers, business people, environmentalists, industrialists, farmers, and researchers. The Society offers a chance to share information between sectors as diverse as food and agriculture, pharmaceuticals, biotechnology, materials, chemicals, environmental science and safety. As well as organising educational events, SCI awards a number of prestigious honours and scholarships each year, publishes peer-reviewed journals, and provides Members with news from their sectors in the respected magazine, Chemistry & Industry . Originally established in London in 1881 and in New York in 1894, SCI is a registered charity with Members in over 70 countries.