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Effect of sucrose and citric acid on the quality of explosion puffing dried yellow peach slices

文献类型： 外文期刊

作者： Guo, Jia 1 ; Liu, Chun-ju 1 ; Li, Yue 2 ; Liu, Jia-xin 2 ; Jiang, Song 1 ; Li, Da-jing 2 ; Song, Jiang-feng 2 ; Niu, Li-y 1 ;

作者机构： 1.Jiangsu Univ, Sch Food & Biol Engn, Zhenjiang 212013, Jiangsu, Peoples R China

2.Jiangsu Acad Agr Sci, Inst Agroprod Proc, Nanjing, Peoples R China

3.Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi, Jiangsu, Peoples R China

关键词： Yellow peach slice; explosion puffing drying; crispy texture; response surface methodology; cell wall components

期刊名称：DRYING TECHNOLOGY （ 影响因子：4.452； 五年影响因子：4.034 ）

ISSN： 0737-3937

年卷期：

页码：

收录情况： SCI

摘要： A mixture of sucrose (Suc) and citric acid (Cit) was added as a pretreatment agent to regulate the crispy texture of explosion-puffing-dried (EPD) yellow peach slices and ensure color and sensory properties, with sodium dihydrogen phosphate (Sdp) added as a catalyst. The best soaking solution proportion was investigated using response surface methodology (RSM). Response values were texture evaluation (T-e), total color difference (Delta E), and sensory evaluation (S-e) of the products. The results showed that the chips dipped with 23.64% Suc, 2.29% Cit, and 2.42% Sdp had the highest comprehensive quality. Analysis of cell wall components showed treated samples had higher water-soluble pectin content and less chelate pectin and cellulose contents. Porosity tests demonstrated that treated samples had larger values of total pore volume, total pore area, mean hole diameter, and porosity. The microstructure observation images showed similar results, demonstrating the impregnation impacted a uniformly porous structure to the products.

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