Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, Leuven, B-3001, Belgium.
J Food Sci. 2020 Dec;85(12):4118-4129. doi: 10.1111/1750-3841.15508. Epub 2020 Nov 6.
Potato chips are a major product in the savory snack market and are consumed worldwide because of their enjoyable and distinctive organoleptic properties. They are conventionally produced by deep-frying thin slices of fresh potato. In contrast, potato crisps are manufactured from dried potato derivatives such as potato flakes (PFs). Their production is reviewed in this manuscript and requires the formation of dough based on hydrated PFs. Expansion of the dough during deep-frying provides the crisps with their desired crunchy texture. As part of an overall trend, the consumer search for calorie-reduced food products has also stimulated research to lower oil uptake during crisp production. However, minimizing oil absorption without losing the characteristic palatability of deep-fried products is challenging and requires fundamental knowledge on factors determining product texture and oil absorption. The transformations and functional role of starch, potato's main constituent, during crisp making are key in this respect and are reviewed here.
薯片是咸味零食市场的主要产品，因其美味独特的感官特性而在全球范围内消费。它们通常是通过油炸新鲜土豆片制成的。相比之下，薯脆是由干土豆衍生物（如土豆薄片）制成的。本文综述了其生产过程，需要基于水合土豆薄片形成面团。在油炸过程中面团的膨胀为薯脆提供了所需的酥脆质地。作为整体趋势的一部分，消费者对低热量食品的需求也刺激了研究，以降低薯脆生产过程中的吸油量。然而，在不失去油炸产品的特征口感的情况下尽量减少吸油量是具有挑战性的，需要对决定产品质地和吸油量的因素有基本的了解。在这方面，淀粉（土豆的主要成分）在制作薯脆过程中的转化和功能作用是关键，本文对此进行了综述。
