Effect of ultrasound combined with edible coating based on guar gum on the physicochemical quality and texture of fried zucchini slices

IF 3.2 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Journal of Food Science Pub Date : 2025-01-20 DOI:10.1111/1750-3841.17608

Fakhreddin Salehi, Mostafa Amiri, Sara Ghazvineh

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Abstract

Edible coating (EC) can reduce excessive oil absorption in deep-fat fried food products. Ultrasound is an efficient pretreatment to preserve the quality characteristics of fried samples. The impact of guar gum based EC and sonication on the quality parameters of fried zucchini slices was investigated. The frying time, moisture percent, oil absorption, texture hardness, surface area change, crust color parameters (lightness, redness, yellowness, and total color change), and sensory attributes were assessed after the frying process. EC with guar gum and ultrasonic pretreatment significantly increased the frying time of the slices (p < 0.05). Ultrasonic power (75 or 150 W) did not have a significant impact on changing the frying time and moisture content of fried zucchini pieces (p > 0.05). The guar gum based EC and sonication process reduces the oil absorption in samples by reducing water evaporation. The highest (17.87%) and lowest (12.19%) oil absorption were for the uncoated and coated-high-power-sonicated (150 W) fried zucchini slices, respectively. The high-power ultrasound pretreatment significantly decreased the hardness of fried zucchini pieces (p < 0.05). High-intensity ultrasonic pretreatment (150 W) significantly decreased the crust area change of fried zucchini slices (p < 0.05). The maximum lightness (82.54) and yellowness (41.25) indexes, the minimum redness (−7.24), and total color change (10.68) indexes were for the coated and high-power sonicated (150 W) slices. The highest appearance, odor, texture, flavor, and overall acceptance were for the coated and low-power sonicated (75 W) sample.

Practical Application

Ultrasound can induce various physicochemical effects, which can modify the structural properties of food products. Ultrasound (5 min, ultrasound bath 40 kHz and 75 W) with guar gum dispersion (1%, w/v) was an efficient treatment for maintaining the quality attributes of fried zucchini slices. The combined edible coating-sonication method can be used to reduce oil absorption, improve the physical properties of fried zucchini slices, and produce better quality product properties than traditional frying.

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超声结合瓜尔胶食用涂层对油炸西葫芦片理化品质和质地的影响。

食用涂层（EC）可以减少油炸食品中过多的油脂吸收。超声是一种有效的前处理方法，可以保持油炸样品的质量特征。研究了瓜尔胶基和超声波对油炸西葫芦片质量参数的影响。对油炸时间、含水率、吸油率、质地硬度、表面积变化、外壳颜色参数（亮度、红度、黄度和总颜色变化）和感官属性进行评价。瓜尔胶加EC和超声预处理可显著延长煎炸时间（p < 0.05）。瓜尔胶基EC和超声工艺通过减少水分蒸发来减少样品中的吸油量。未包覆和包覆高功率超声（150 W）油炸西葫芦片吸油率最高（17.87%），最低（12.19%）。高功率超声预处理显著降低了油炸西葫芦片的硬度(p

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来源期刊

Journal of Food Science 工程技术-食品科技

CiteScore

7.10

自引率

2.60%

发文量

412

审稿时长

3.1 months

期刊介绍： The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science. The range of topics covered in the journal include: -Concise Reviews and Hypotheses in Food Science -New Horizons in Food Research -Integrated Food Science -Food Chemistry -Food Engineering, Materials Science, and Nanotechnology -Food Microbiology and Safety -Sensory and Consumer Sciences -Health, Nutrition, and Food -Toxicology and Chemical Food Safety The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.