真空浸渍：一种在土豆多孔基质（薯片）中强化矿物质的有前景的方法。
Vacuum impregnation: a promising way for mineral fortification in potato porous matrix (potato chips).
作者信息
Joshi Alka, Kar A, Rudra S G, Sagar V R, Varghese E, Lad M, Khan I, Singh B
机构信息
Division of Crop Physiology, Biochemistry and Post Harvest Technology, Central Potato Research Institute, Shimla, Himachal Pradesh India.
Division of Food Science and Post Harvest Technology, Indian Agricultural Research Institute, Pusa-Delhi, New Delhi, India.
出版信息
J Food Sci Technol. 2016 Dec;53(12):4348-4353. doi: 10.1007/s13197-016-2424-4. Epub 2016 Dec 14.
Potato chips can be considered as an ideal carrier for targeted nutrient/s delivery as mostly consumed by the vulnerable group (children and teen agers). The present study was planned to fortifiy potato chips with calcium (Calcium lactate) and zinc (Zinc sulphate) using vacuum impregnation technique. At about 70-80 mm Hg vacuum pressure, maximum level of impregnation of both the minerals was achieved. Results showed that after optimization, calcium lactate at 4.81%, zinc sulphate at 0.72%, and vacuum of 33.53 mm Hg with restoration period of 19.52 min can fortify potato chips that can fulfil 10 and 21% need of calcium and zinc, respectively of targeted group (age 4-17 years). The present research work has shown that through this technique, fortification can be done in potato chips which are generally considered as a poor source of minerals. Further to make potato chips more fit to health conscious consumers, rather frying microwaving was done to develop mineral fortified low fat potato chips.
薯片可被视为营养物质靶向递送的理想载体，因为弱势群体（儿童和青少年）大多会食用。本研究计划采用真空浸渍技术，用钙（乳酸钙）和锌（硫酸锌）强化薯片。在约70 - 80毫米汞柱的真空压力下，两种矿物质的最大浸渍水平得以实现。结果表明，经过优化，乳酸钙含量为4.81%、硫酸锌含量为0.72%、真空度为33.53毫米汞柱且恢复时间为19.52分钟时，可以强化薯片，分别满足目标群体（4 - 17岁）10%和21%的钙和锌需求。目前的研究工作表明，通过这种技术，可以对通常被认为是矿物质贫乏来源的薯片进行强化。此外，为了使薯片更适合注重健康的消费者，采用微波加热而非油炸的方式来制作强化矿物质的低脂薯片。
Zotero 插件