通过超声波预处理改善冷藏块茎薯片的色泽。

IF 3.3 2区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY Journal of the Science of Food and Agriculture Pub Date : 2024-11-06 DOI:10.1002/jsfa.14006

Condro Wibowo, Inga Smit, Elke Pawelzik

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引用次数: 0

摘要

背景：低温甜化是薯片行业的一个重要环节，因为低温甜化会导致薯片褐变。本研究旨在探讨超声波处理对不同特性块茎上还原糖、蔗糖、天冬酰胺浓度和薯片颜色的影响。因此，本研究使用了尼古拉、劳拉和金色奇迹（Golden Wonder）三个品种的样本。块茎最初在 4 °C 和 90% 的相对湿度下储存 18 周。在 25 和 50 °C 温度下分别进行 10、20 和 30 分钟的超声波处理：结果表明，超声波处理有助于改善薯片栽培品种（Golden Wonder 品种）和非薯片栽培品种（Nicola 和 Laura 品种）生产的薯片的颜色。还原糖和蔗糖的浓度是影响薯片颜色的主要因素。温度升高和超声处理时间延长与细胞壁破坏更明显有关：本研究表明，超声波处理可作为冷藏块茎生产薯片的预处理方法。然而，有必要在放大工艺中验证这一应用的可行性。© 2024 化学工业学会。

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Improvement of the color of potato chips from cold-stored tubers by pretreatment with ultrasonication.

Background: Low-temperature sweetening is a crucial aspect in the potato chips industry because of the initiation of browning. The present study aimed to investigate the effect of ultrasonication on the concentrations of reducing sugars, sucrose, asparagine and chip color on tubers with different characteristics. Therefore, samples of the cultivars (cvs.) Nicola, Laura and Golden Wonder were used in this study. The tubers were initially stored at 4 °C and a relative humidity of 90% for 18 weeks. Ultrasonication was applied at 25 and 50 °C for 10, 20 and 30 min.

Results: The results showed that ultrasonication contributed to improve the color of the chips produced from the chip cultivar (cv. Golden Wonder), as well as the non-chip cultivars (cvs. Nicola and Laura). The concentration of reducing sugars and sucrose is the main factor for the color development of the chips. Increased temperature and extended ultrasonication duration correlate with more pronounced cell wall disruption.

Conclusion: The present study revealed that ultrasonication could be considered as a pretreatment for production of chips from cold-stored tubers. However, it is necessary to validate the feasibility of this application in an upscaled process. © 2024 Society of Chemical Industry.

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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.