The progression of lipid oxidation, β-carotenes degradation and sensory perception of batch-fried sliced sweet potato crisps during storage
| Autor: | Lim Mui, Deepa Agarwal, James McKinney, Emma Aldridge, Ian D. Fisk, Louise Hewson |
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| Rok vydání: | 2021 |
| Předmět: |
Hot Temperature
food.ingredient Food industry Sensation Dihydroactinidiolide Shelf life Hexanal Gas Chromatography-Mass Spectrometry chemistry.chemical_compound food Lipid oxidation Food Industry Sunflower Oil Cooking Food science Ipomoea batatas Aroma Benzofurans Aldehydes Volatile Organic Compounds biology business.industry Sunflower oil General Medicine Lipid Metabolism beta Carotene Norisoprenoids biology.organism_classification Lipids Chemistry chemistry Taste Odorants Diterpenes business Oxidation-Reduction Food Science |
| Zdroj: | Food & Function |
| ISSN: | 2042-650X 2042-6496 |
| DOI: | 10.1039/d0fo03100c |
| Popis: | Dee are a unique and rapidly growing part of the global snack food market and are recognised as having distinct sensory properties (taste and texture). In this study, the development of important volatile aroma compounds over storage was evaluated and their chemical origin explained. Sweet potatoes were batch fried in high oleic sunflower oil (HOSO) and subjected to accelerated shelf life testing. Headspace volatiles were analysed using SPME GC-MS and correlated with sensory perception. All the components (sweet potatoes, oil and β-carotene) showed significant degradation after 3 weeks of storage at accelerated conditions (equivalent to 12 weeks in real-time at 25 °C). Marker volatiles associated with lipid oxidation such as hexanal, octanal, pentanal were identified, in addition to norisoprenoids from β-carotene degradation such as β-ionon, 5,6-epoxy-β-ionone, dihydroactinidiolide (DHA) and β-cyclocitral. The most prominent marker of lipid oxidation (hexanal) rapidly increased at week 1, whereas the carotene degradation makers did not rapidly increase until week 3 suggesting a delayed response. The frying temperature during the batch frying process of SPC was also shown to play a significant role in the sensory perception of the product over the shelf life. Overall, the results suggest that tight control of process variables and raw material design may enable extended shelf life and potentially enhanced health credentials for the product. These findings are unique to SPC, but also of value to the wider food industry. Lipid oxidation markers, degradation markers of β-carotene and changes in sensory properties were tracked in fried sliced sweet potatoes over shelf life and under different frying conditions. |
| Databáze: | OpenAIRE |
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