Effect of calcium chloride blanching combined with acetic acid soaking pretreatment on oil absorption of fried potato chips.

Autor: Zhao S; State Key Laboratory of Reproductive Regulation and Breeding of Grassland Livestock Jointly Constructed by Ministry and Province, Inner Mongolia University, 24 Zhaojun Road, Hohhot, Inner Mongolia 010020, China; School of Life Sciences, Inner Mongolia University, 24 Zhaojun Road, Hohhot, Inner Mongolia 010020, China., Wang S; State Key Laboratory of Reproductive Regulation and Breeding of Grassland Livestock Jointly Constructed by Ministry and Province, Inner Mongolia University, 24 Zhaojun Road, Hohhot, Inner Mongolia 010020, China; School of Life Sciences, Inner Mongolia University, 24 Zhaojun Road, Hohhot, Inner Mongolia 010020, China., Lu Q; State Key Laboratory of Reproductive Regulation and Breeding of Grassland Livestock Jointly Constructed by Ministry and Province, Inner Mongolia University, 24 Zhaojun Road, Hohhot, Inner Mongolia 010020, China; School of Life Sciences, Inner Mongolia University, 24 Zhaojun Road, Hohhot, Inner Mongolia 010020, China., Liu Y; State Key Laboratory of Reproductive Regulation and Breeding of Grassland Livestock Jointly Constructed by Ministry and Province, Inner Mongolia University, 24 Zhaojun Road, Hohhot, Inner Mongolia 010020, China; School of Life Sciences, Inner Mongolia University, 24 Zhaojun Road, Hohhot, Inner Mongolia 010020, China. Electronic address: yingliu20211213@sina.com.
Jazyk: angličtina
Zdroj: Food chemistry [Food Chem] 2024 Dec 01; Vol. 460 (Pt 2), pp. 140661. Date of Electronic Publication: 2024 Jul 27.
DOI: 10.1016/j.foodchem.2024.140661
Abstrakt: This study investigated the effect of calcium chloride (CaCl 2 ) combined with acetic acid (AA) pretreatment on the oil absorption of potato chips and explored the possible mechanisms influencing oil absorption. Results indicated that compared with hot water blanching, the combination of 0.3% CaCl 2 blanching and AA soaking for 2-8 h pretreatment was found to reduce oil content by 10.52%-12.68% and significantly improve the crispness and color of fried potato chips. Microstructural and textural analyses revealed that the main reason for the reduction in oil content was the promotion of pectin gelation in the cell wall by CaCl 2 and AA. However, it was observed that prolonged AA soaking time and high-concentration CaCl 2 blanching led to an increase in total oil content and decrease in brittleness. Based on the results of surface roughness and moisture content analyses, it was suggested that the CaCl 2 and AA pretreatments affected surface roughness and moisture content, thereby increasing oil absorption and reducing brittleness during frying.
Competing Interests: Declaration of Competing Interest We solemnly confirm that this manuscript has not been published or presented elsewhere in part or in entirety and is not under consideration by another journal. We have read and understood the policies of the “Food Research International” and we believe that neither the manuscript nor the study violates any of these. No conflict of interest exits in the submission of this manuscript.
(Copyright © 2024. Published by Elsevier Ltd.)
Databáze: MEDLINE
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