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真空浸渍绿茶的薯片增加了酚类化合物。

Increased Phenolic Compounds in Potato Chips Vacuum Impregnated with Green Tea.

机构信息

Dept. of Biological and Agricultural Engineering, Texas A&M Univ., College Station, TX 77843, USA.

出版信息

J Food Sci. 2019 Apr;84(4):807-817. doi: 10.1111/1750-3841.14492. Epub 2019 Mar 20.

Abstract

This studied tested the feasibility of producing vacuum fried potato chips enriched with antioxidants by introducing green tea extract using vacuum impregnation (VI) technology. Total phenolic content (TPC) was used to find the optimal VI parameters. Sliced potatoes were fried under vacuum at 110, 120, or 140 °C from 20 to 720 s to test the thermal degradability of the TPC. Three frying systems were also compared: vacuum frying (VF), dual-step (DS) frying, and atmospheric frying (AF). Green tea concentration of 5%, vacuum time of 10 min, and a pressure of 80 kPa gave the maximum TPC of 196.11 ± 15.41 mg GAE/100 g of dry matter. Samples fried at 120 °C showed an overall greater phenolic retention capacity compared to the chips fried at 140 and 110 °C. Using the optimal VI and VF parameters (140 °C, 100 s), the three frying systems were then compared. Samples fried using the AF system contained twice as much the oil content as those fried using the VF or DS systems. VF chips had the highest percentage in TPC increase (209%) while AF chips had the lowest (163%). A consumer panel found the samples fried under AF more acceptable and were given the highest scores for all quality. VI had a negative effect on the color scoring of the participants (they were dark). Overall, VI is a suitable precursor of VF to create potato chips with a high phenolic content. PRACTICAL APPLICATION: Vacuum impregnated potato chips with green tea extract have potential for manufacture of functional snacks that may influence the public into consuming phenol-rich fruit and vegetable snack.

摘要

本研究通过真空浸渍(VI)技术引入绿茶提取物,测试了生产富含抗氧化剂的真空油炸薯片的可行性。总酚含量(TPC)用于寻找最佳 VI 参数。将切片土豆在 110、120 或 140°C 下真空油炸 20 至 720 秒,以测试 TPC 的热降解性。还比较了三种油炸系统:真空油炸(VF)、两步(DS)油炸和常压油炸(AF)。绿茶浓度为 5%、真空时间 10 分钟、压力 80 kPa 时,TPC 最大为 196.11 ± 15.41 mg GAE/100 g 干物质。与在 140 和 110°C 油炸的薯片相比,在 120°C 油炸的薯片总体上具有更高的酚类保留能力。然后使用最佳 VI 和 VF 参数(140°C,100 s)比较三种油炸系统。使用 AF 系统油炸的样品的油含量是使用 VF 或 DS 系统油炸的样品的两倍。VF 薯片的 TPC 增加百分比最高(209%),而 AF 薯片最低(163%)。消费者小组发现,使用 AF 油炸的样品更受欢迎,并且在所有质量方面都获得了最高的分数。VI 对参与者的颜色评分有负面影响(颜色较深)。总体而言,VI 是制造高酚含量薯片的 VF 的合适前体。实际应用:真空浸渍绿茶提取物的薯片具有制造功能性零食的潜力,可能会促使公众食用富含酚类的水果和蔬菜零食。

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