Zheng Tianyan, Moreira Rosana G
Department of Biological and Agricultural Engineering, Texas A&M University, College Station, TX, 77840-2117, USA.
Heliyon. 2020 Dec 26;6(12):e05834. doi: 10.1016/j.heliyon.2020.e05834. eCollection 2020 Dec.
The effect of structural alteration of potato tissues by using divalent ions on oil uptake, texture, and color of deep-fat fried potato chips. The structure modification was achieved by sonication-assisted vacuum impregnation (SVI), with varying sonication times and soaking concentrations of MgCl. SVI pretreated (sonicated by 50 min in a 15K magnesium solution) potato chips had 20% and 41% less oil content than the NSVI and control samples, respectively; and absorbed 29% more magnesium than the NSVI samples. The SVI pretreatment significantly affected product texture, color, shrinkage, and porosity. Potato chips treated with combined MgCl and CaCl received a significant higher score than the other two treatments because of the improved sample's texture (crispness). Microscopic analysis of SEM images showed a well-intact cellular structure and thicker middle lamelae after SVI treatment compared to the control samples.
使用二价离子改变马铃薯组织结构对油炸薯片吸油率、质地和颜色的影响。通过超声辅助真空浸渍（SVI）实现结构改性，改变超声处理时间和MgCl的浸泡浓度。经SVI预处理（在15K镁溶液中超声处理50分钟）的薯片含油量分别比未进行SVI处理的样品和对照样品低20%和41%；并且比未进行SVI处理的样品多吸收29%的镁。SVI预处理显著影响产品质地、颜色、收缩率和孔隙率。由于质地（脆度）得到改善，用MgCl和CaCl联合处理的薯片得分显著高于其他两种处理。扫描电子显微镜图像的微观分析表明，与对照样品相比，SVI处理后的细胞结构完整，中层更厚。
