蔗糖和氯化钠预处理对在富含cla的大豆油中油炸的木薯和大蕉片的影响:丙烯酰胺含量、微观结构和其他物理性质的分析

IF 1.6 4区 农林科学 International Journal of Food Engineering Pub Date : 2022-08-29 DOI:10.1515/ijfe-2021-0263
J. Rodríguez‐Miranda, E. Herman‐Lara, J. C. Serrano-Niño, Bruno Alberto Sánchez-Ruiz, C. E. Martínez-Sánchez
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引用次数: 1

摘要

摘要本试验研究了在富含共轭亚油酸(CLA)的大豆油中,用蔗糖或氯化钠(NaCl)浸泡大蕉和木薯片,对其油炸后的物理性质和丙烯酰胺含量的影响。将大蕉和木薯切成1mm厚的薄片,分别在30%蔗糖或3% NaCl溶液中浸泡20 min,温度为40℃。蔗糖和NaCl浸泡对其失水、孔隙度、硬度和微观结构均无显著影响(p < 0.05)。丙烯酰胺含量为634 ~ 3177µg/kg。使用富含cla的油对本研究评估的物理特性没有显著影响(p < 0.05)。油炸后,大蕉片和木薯片的CLA含量分别从油中的31.8%降至22.25%和21.69%。
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Effects of sucrose and sodium chloride pretreatments on cassava and plantain chips fried in CLA-enriched soybean oil: an analysis of acrylamide content, microstructure, and other physical properties
Abstract The purpose of this research was to evaluate the effect of soaking plantain and cassava chips in sucrose or sodium chloride (NaCl) on their physical properties and acrylamide content after frying in Conjugated Linoleic Acid (CLA)-enriched soybean oil. Plantain and cassava were cut into 1 mm thick slices and soaked for 20 min in a solution of 30% sucrose or 3% NaCl at 40 °C, separately. Soaking in sucrose and NaCl had no significant effect (p < 0.05) on water loss, porosity, hardness, or microstructure. The acrylamide content ranged from 634 to 3177 µg/kg. The use of CLA-enriched oil had no significant effect (p < 0.05) on the physical characteristics evaluated in this study. Frying reduced the CLA content in the chips from an initial 31.8% in the oil to 22.25 and 21.69% in plantain and cassava chips, respectively.
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来源期刊
International Journal of Food Engineering
International Journal of Food Engineering 农林科学-食品科技
CiteScore
3.20
自引率
0.00%
发文量
52
审稿时长
3.8 months
期刊介绍: International Journal of Food Engineering is devoted to engineering disciplines related to processing foods. The areas of interest include heat, mass transfer and fluid flow in food processing; food microstructure development and characterization; application of artificial intelligence in food engineering research and in industry; food biotechnology; and mathematical modeling and software development for food processing purposes. Authors and editors come from top engineering programs around the world: the U.S., Canada, the U.K., and Western Europe, but also South America, Asia, Africa, and the Middle East.
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