通过红外线油炸减少香蕉片的吸油量和丙烯酰胺含量。

IF 3.3 2区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY Journal of the Science of Food and Agriculture Pub Date : 2024-11-18 DOI:10.1002/jsfa.14015

Ya Su, Menglin Sun, Ying Chen, S M Roknul Azam, Zhenbin Liu, Tiesong Zheng

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Analysis of the porous properties showed that the volume fraction of pores sized 100-250 μm was reduced in IF samples but the proportion of pores with a diameter ranging from 0.02 to 10 μm was increased. Infrared frying reduced the total oil uptake, surface oil, and structural oil content in banana slices, and each of these measures decreased as infrared power levels increased. Characterization of the starch structures suggested that the damage to the crystalline structure was increased in IF samples and more starch-lipid complexes were generated, which would be responsible for the formation of a denser and thicker crust. The acrylamide content in the IF sample was reduced, as determined by liquid chromatography-tandem mass spectrometry (LC-MS/MS).Conclusion: Modifications to starch structures (crystalline structures and chemical structures) play a crucial role in oil absorption in fried starchy fruits and vegetables. 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Reduction of oil absorption and acrylamide content in banana slices by infrared frying.

Background: The crust characteristics of fried crisps determine their oil absorption. Starch structures, as the main components of fried starchy fruits and vegetables, influence their crust formation and properties. This study investigated the reduction of oil uptake and acrylamide content in infrared-fried (IF) banana slices by modifying starch structures at varying infrared power levels.

Results: Infrared heating improved heat transfer and surface moisture removal in fried banana slices. It facilitated crust formation in the IF samples and produced increased crust uniformity, crust ratio, and hardness. Analysis of the porous properties showed that the volume fraction of pores sized 100-250 μm was reduced in IF samples but the proportion of pores with a diameter ranging from 0.02 to 10 μm was increased. Infrared frying reduced the total oil uptake, surface oil, and structural oil content in banana slices, and each of these measures decreased as infrared power levels increased. Characterization of the starch structures suggested that the damage to the crystalline structure was increased in IF samples and more starch-lipid complexes were generated, which would be responsible for the formation of a denser and thicker crust. The acrylamide content in the IF sample was reduced, as determined by liquid chromatography-tandem mass spectrometry (LC-MS/MS).

Conclusion: Modifications to starch structures (crystalline structures and chemical structures) play a crucial role in oil absorption in fried starchy fruits and vegetables. Infrared frying can be used as an alternative method to produce low-fat fruits and vegetable crisps with reduced acrylamide content. © 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.

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