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Ultrasound as a Non-thermal Pretreatment to Enhance Moisture Removal and Improve the Quality of French Fries

文献类型： 外文期刊

作者： Jaggan, Mayuri 1 ; Sun, Hongnan 1 ; Mu, Taihua 1 ; Blecker, Christophe 2 ;

作者机构： 1.Chinese Acad Agr Sci, Inst Food Sci & Technol, Lab Food Chem & Nutr Sci, Key Lab Agroprod Proc,Minist Agr & Rural Affairs, 2 Yuan Ming Yuan West Rd, Beijing 100193, Peoples R China

2.Univ Liege, Gembloux Agrobio Tech, Dept Food Sci & Formulat, Passage Deportes 2, Gembloux, Belgium

关键词： Nutritional and functional composition; Oil uptake; Sensory quality; Ultrasonic pretreatment; Water mobility

期刊名称：POTATO RESEARCH （ 影响因子：2.561； 五年影响因子：2.364 ）

ISSN： 0014-3065

年卷期：

页码：

收录情况： SCI

摘要： The impact of ultrasonic pretreatment on water loss, water mobility, microstructure, texture, volatile compounds, nutritional, and functional composition of French fries, and their intrinsic relationship, compared to commonly used blanching pretreatment, was investigated. Application of ultrasonic resulted in enhancement of water loss (27-56%), which also reflected in the NMR results. Ultrasonic (17-20%) and blanching (7-12%) pretreatments decreased the oil content in the French fries compared to untreated samples. Ultrasonic (250 W, 10 min) preserved nutritional and functional composition and antioxidant activity in comparison with blanching treatments while increasing the power (500 W, 10 min) triggered the loss of these nutritional ingredients. The hardness of ultrasonic pretreated French fries increased, probably related to the crispness of French fries. Volatile compounds were enhanced with ultrasonic and both pretreatments showed changes in the microstructure. In conclusion, non-thermal ultrasonic pretreatment can be an alternative to maintain nutritional quality and produce French fries with low oil content and good sensory quality.

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[1]Ultrasound as a Non-thermal Pretreatment to Enhance Moisture Removal and Improve the Quality of French Fries. Jaggan, Mayuri,Sun, Hongnan,Mu, Taihua,Blecker, Christophe.

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