Effect of Preliminary Treatment by Pulsed Electric Fields and Blanching on the Quality of Fried Sweet Potato Chips

The effects of pulsed electric fields (PEF) and blanching pretreatments on frying kinetics, oil content, color, texture, acrylamide (AA) content, and microstructure have been investigated in this paper. The total PEF pretreatment duration was t(PEF) = 0.2 s with an intensity of E = 1 kV/cm; blanchin...

Descripción completa

Detalles Bibliográficos
Autores principales: Liu, Caiyun, Lv, Minming, Du, Huihui, Deng, Haoyu, Zhou, Lu, Li, Piaoran, Li, Xuxian, Li, Baoguo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10252520/
https://www.ncbi.nlm.nih.gov/pubmed/37297393
http://dx.doi.org/10.3390/foods12112147
_version_ 1785056190702551040
author Liu, Caiyun
Lv, Minming
Du, Huihui
Deng, Haoyu
Zhou, Lu
Li, Piaoran
Li, Xuxian
Li, Baoguo
author_facet Liu, Caiyun
Lv, Minming
Du, Huihui
Deng, Haoyu
Zhou, Lu
Li, Piaoran
Li, Xuxian
Li, Baoguo
author_sort Liu, Caiyun
collection PubMed
description The effects of pulsed electric fields (PEF) and blanching pretreatments on frying kinetics, oil content, color, texture, acrylamide (AA) content, and microstructure have been investigated in this paper. The total PEF pretreatment duration was t(PEF) = 0.2 s with an intensity of E = 1 kV/cm; blanching was studied at 85 °C for 5 min. The results demonstrated that pretreatment significantly reduced the moisture ratio and oil content by 25% and 40.33%, respectively. The total color change ΔE value of the pretreated samples was lower than that of the untreated samples. In addition, pretreatment increased the hardness of the sample after frying, and the AA content in the fried samples pretreated with PEF + blanching was reduced by approximately 46.10% (638 μg/kg). Finally, fried sweet potato chips obtained by the combined pretreatment exhibited a smoother and flatter cross-sectional microstructure.
format Online
Article
Text
id pubmed-10252520
institution National Center for Biotechnology Information
language English
publishDate 2023
publisher MDPI
record_format MEDLINE/PubMed
spelling pubmed-102525202023-06-10 Effect of Preliminary Treatment by Pulsed Electric Fields and Blanching on the Quality of Fried Sweet Potato Chips Liu, Caiyun Lv, Minming Du, Huihui Deng, Haoyu Zhou, Lu Li, Piaoran Li, Xuxian Li, Baoguo Foods Article The effects of pulsed electric fields (PEF) and blanching pretreatments on frying kinetics, oil content, color, texture, acrylamide (AA) content, and microstructure have been investigated in this paper. The total PEF pretreatment duration was t(PEF) = 0.2 s with an intensity of E = 1 kV/cm; blanching was studied at 85 °C for 5 min. The results demonstrated that pretreatment significantly reduced the moisture ratio and oil content by 25% and 40.33%, respectively. The total color change ΔE value of the pretreated samples was lower than that of the untreated samples. In addition, pretreatment increased the hardness of the sample after frying, and the AA content in the fried samples pretreated with PEF + blanching was reduced by approximately 46.10% (638 μg/kg). Finally, fried sweet potato chips obtained by the combined pretreatment exhibited a smoother and flatter cross-sectional microstructure. MDPI 2023-05-26 /pmc/articles/PMC10252520/ /pubmed/37297393 http://dx.doi.org/10.3390/foods12112147 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Liu, Caiyun
Lv, Minming
Du, Huihui
Deng, Haoyu
Zhou, Lu
Li, Piaoran
Li, Xuxian
Li, Baoguo
Effect of Preliminary Treatment by Pulsed Electric Fields and Blanching on the Quality of Fried Sweet Potato Chips
title Effect of Preliminary Treatment by Pulsed Electric Fields and Blanching on the Quality of Fried Sweet Potato Chips
title_full Effect of Preliminary Treatment by Pulsed Electric Fields and Blanching on the Quality of Fried Sweet Potato Chips
title_fullStr Effect of Preliminary Treatment by Pulsed Electric Fields and Blanching on the Quality of Fried Sweet Potato Chips
title_full_unstemmed Effect of Preliminary Treatment by Pulsed Electric Fields and Blanching on the Quality of Fried Sweet Potato Chips
title_short Effect of Preliminary Treatment by Pulsed Electric Fields and Blanching on the Quality of Fried Sweet Potato Chips
title_sort effect of preliminary treatment by pulsed electric fields and blanching on the quality of fried sweet potato chips
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10252520/
https://www.ncbi.nlm.nih.gov/pubmed/37297393
http://dx.doi.org/10.3390/foods12112147
work_keys_str_mv AT liucaiyun effectofpreliminarytreatmentbypulsedelectricfieldsandblanchingonthequalityoffriedsweetpotatochips
AT lvminming effectofpreliminarytreatmentbypulsedelectricfieldsandblanchingonthequalityoffriedsweetpotatochips
AT duhuihui effectofpreliminarytreatmentbypulsedelectricfieldsandblanchingonthequalityoffriedsweetpotatochips
AT denghaoyu effectofpreliminarytreatmentbypulsedelectricfieldsandblanchingonthequalityoffriedsweetpotatochips
AT zhoulu effectofpreliminarytreatmentbypulsedelectricfieldsandblanchingonthequalityoffriedsweetpotatochips
AT lipiaoran effectofpreliminarytreatmentbypulsedelectricfieldsandblanchingonthequalityoffriedsweetpotatochips
AT lixuxian effectofpreliminarytreatmentbypulsedelectricfieldsandblanchingonthequalityoffriedsweetpotatochips
AT libaoguo effectofpreliminarytreatmentbypulsedelectricfieldsandblanchingonthequalityoffriedsweetpotatochips

Ejemplares similares