J. R. Simplot Co., Simplot Plant Sciences, 5369 West Irving St., Boise, ID 83706, USA.
J Food Sci. 2010 May;75(4):H109-15. doi: 10.1111/j.1750-3841.2010.01588.x.
The effect of both the origin and shape of potato cuts on fry quality was investigated in this study. Linear strips from the inner core of tubers were compared to those from outer tissues, both before and after processing, and strips from either specific tissues or whole peeled tubers were also evaluated against ring-shaped cuts. Both strips and rings had 0.7 cm sides and, in most cases, a volume of 4.9 cm(3). They were analyzed for moisture content, antioxidants, asparagine, and reducing sugars. The material was then blanched, dipped in 0.5% disodium acid pyrophosphate and 0.3% glucose, dried at 77 degrees C, par-fried in soybean oil at 191 degrees C, and finish-fried at 168 degrees C. The fried product was analyzed for sensory characteristics and oil, salt, and acrylamide content. Our results showed that strips from the inner core absorbed 28% more oil and exhibited inferior sensory characteristics compared to strips from the outer parts. The extended drying and frying times needed to match the crispness and flavor of inner strips to those of regularly fried outer strips resulted in a further increased absorption of oil and, importantly, triggered a 163% increase in levels of the toxic Maillard reaction product acrylamide. Potato rings consisted of higher dry matter material, contained more antioxidants, and had a lower surface-to-volume ratio than the conventional linear strips. Upon processing, they also absorbed 22% less oil, contained 26% less salt, and displayed superior sensory properties. Thus, ring fries may represent an attractive alternative to French fries as processed staple food.
本研究考察了马铃薯切块的来源和形状对薯条品质的影响。在加工前后，比较了来自薯块内部组织的线性条与来自外部组织的线性条，还评估了来自特定组织或整个去皮薯块的线性条与环形条的差异。线性条和环形条的边长均为 0.7 厘米，体积均为 4.9 立方厘米。分析了它们的水分含量、抗氧化剂、天冬酰胺和还原糖。然后将材料进行漂烫、浸泡在 0.5%焦磷酸二氢二钠和 0.3%葡萄糖中、在 77°C 下干燥、在 191°C 的大豆油中预炸、在 168°C 下完成炸制。分析炸制产品的感官特性、油、盐和丙烯酰胺含量。研究结果表明，与来自外部组织的线性条相比，来自薯块内部的线性条吸收了 28%更多的油，且感官特性较差。为了使内部线性条的酥脆度和风味与常规炸制的外部线性条相匹配，需要延长干燥和炸制时间，这导致油的吸收进一步增加，重要的是，引发了毒性美拉德反应产物丙烯酰胺水平增加 163%。薯环由更高的干物质组成，含有更多的抗氧化剂，且比常规的线性条具有更低的表面积与体积比。在加工过程中，它们吸收的油也减少了 22%，含盐量减少了 26%，且感官特性更优。因此，薯环薯条可能是一种有吸引力的加工主食薯条的替代品。
