Majcher Małgorzata A, Jeleń Henryk H
Department of Food Science and Nutrition, The August Cieszkowski Agricultural University of Poznań, Wojska Polskiego 31, 60-624 Poznań, Poland.
J Agric Food Chem. 2005 Aug 10;53(16):6432-7. doi: 10.1021/jf050412x.
Extrusion cooking processing followed by air-drying has been applied to obtain low-fat potato snacks. Optimal parameters were developed for a dough recipe. Dough contained apart from potato granules 7% of canola oil, 1% of salt, 1% of baking powder, 5% of maltodextrin, and 15% of wheat flour. After the extrusion process, snacks were dried at 85 degrees C for 15 min followed by 130 degrees C for 45 min. The potent odorants of extruded potato snacks were identified using aroma extract dilution analysis and gas chromatography-olfactometry. Among the characteristic compounds, methional with boiled potato flavor, benzenemethanethiol with pepper-seed flavor, 2-acetyl-1-pyrroline with popcorn flavor, benzacetaldehyde with strong flowery flavor, butanal with rancid flavor, and 2-acetylpyrazine with roasty flavor were considered to be the main contributors to the aroma of extruded potato snacks. Several compounds were concluded to be developed during extrusion cooking, such as ethanol, 3-methylbutanal, (Z)-1,5-octadien-3-one with geranium flavor, and unknown ones with the flavor of boiled potato, cumin, candy, or parsley root. Compounds such as methanethiol, 2,3-pentanedione, limonene, 2-acetylpyrazine, 2-ethyl-3,5-dimethylpyrazine, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, 3-hydroxy-4,5-dimethyl-2(5H)-furanone, 2-methyl-3,5-diethylpyrazine, 5-methyl-2,3-diethylpyrazine, and (E)-beta-damascenone were probably developed during air-drying of the potato extrudate.
采用挤压蒸煮工艺后进行风干处理来制作低脂薯片。针对面团配方制定了最佳参数。面团除了含有马铃薯颗粒外，还含有7%的菜籽油、1%的盐、1%的泡打粉、5%的麦芽糊精和15%的小麦粉。挤压过程后，将薯片在85℃下干燥15分钟，然后在130℃下干燥45分钟。使用香气提取物稀释分析和气相色谱 - 嗅觉测量法鉴定了挤压薯片的主要气味成分。在这些特征化合物中，具有煮土豆风味的甲硫醛、具有胡椒籽风味的苯甲硫醇、具有爆米花风味的2 - 乙酰基 - 1 - 吡咯啉、具有浓郁花香风味的苯乙醛、具有酸败风味的丁醛以及具有烤香味的2 - 乙酰基吡嗪被认为是挤压薯片香气的主要贡献者。据推测，挤压蒸煮过程中产生了几种化合物，如乙醇、3 - 甲基丁醛、具有天竺葵风味的(Z)-1,5 - 辛二烯 - 3 - 酮以及具有煮土豆、孜然、糖果或欧芹根风味的未知化合物。甲硫醇、2,3 - 戊二酮、柠檬烯、2 - 乙酰基吡嗪、2 - 乙基 - 3,5 - 二甲基吡嗪、4 - 羟基 - 2,5 - 二甲基 - 3(2H)-呋喃酮、3 - 羟基 - 4,5 - 二甲基 - 2(5H)-呋喃酮、2 - 甲基 - 3,5 - 二乙基吡嗪、5 - 甲基 - 2,3 - 二乙基吡嗪和(E)-β - 大马酮等化合物可能是在马铃薯挤压物风干过程中产生的。
