The Effect of Pretreatments on the Physical Properties and Starch Structure of Potato Chips Dried by Microwaves under Vacuum

Native potato starch has a semi-crystalline structure associated with a low glycemic index. Microwave vacuum drying (MWVD) produces crispy snacks under mild temperatures, reducing starch structural changes. However, blanching pretreatment gelatinizes starch, reducing crystallinity. A promising alter...

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Detalles Bibliográficos
Autores principales: Gomide, Aline Iamin, Monteiro, Ricardo Lemos, Carciofi, Bruno Augusto Mattar, Laurindo, João Borges
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9368230/
https://www.ncbi.nlm.nih.gov/pubmed/35954025
http://dx.doi.org/10.3390/foods11152259

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9368230/
https://www.ncbi.nlm.nih.gov/pubmed/35954025
http://dx.doi.org/10.3390/foods11152259

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