Effect of calcium chloride blanching combined with acetic acid soaking pretreatment on oil absorption of fried potato chips.

This study investigated the effect of calcium chloride (CaCl) combined with acetic acid (AA) pretreatment on the oil absorption of potato chips and explored the possible mechanisms influencing oil absorption. Results indicated that compared with hot water blanching, the combination of 0.3% CaCl blanching and AA soaking for 2-8 h pretreatment was found to reduce oil content by 10.52%-12.68% and significantly improve the crispness and color of fried potato chips. Microstructural and textural analyses revealed that the main reason for the reduction in oil content was the promotion of pectin gelation in the cell wall by CaCl and AA. However, it was observed that prolonged AA soaking time and high-concentration CaCl blanching led to an increase in total oil content and decrease in brittleness. Based on the results of surface roughness and moisture content analyses, it was suggested that the CaCl and AA pretreatments affected surface roughness and moisture content, thereby increasing oil absorption and reducing brittleness during frying.