Effect of Preliminary Treatment by Pulsed Electric Fields and Blanching on the Quality of Fried Sweet Potato Chips

Caiyun Liu; Minming Lv; Huihui Du; Haoyu Deng; Lu Zhou; Piaoran Li; Xuxian Li; Baoguo Li

doi:10.3390/foods12112147

Foods (May 2023)

Effect of Preliminary Treatment by Pulsed Electric Fields and Blanching on the Quality of Fried Sweet Potato Chips

Caiyun Liu,
Minming Lv,
Huihui Du,
Haoyu Deng,
Lu Zhou,
Piaoran Li,
Xuxian Li,
Baoguo Li

Affiliations

Caiyun Liu: School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
Minming Lv: School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
Huihui Du: School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
Haoyu Deng: School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
Lu Zhou: School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
Piaoran Li: School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
Xuxian Li: School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
Baoguo Li: School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China

DOI: https://doi.org/10.3390/foods12112147
Journal volume & issue: Vol. 12, no. 11
p. 2147

Abstract

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The effects of pulsed electric fields (PEF) and blanching pretreatments on frying kinetics, oil content, color, texture, acrylamide (AA) content, and microstructure have been investigated in this paper. The total PEF pretreatment duration was tPEF = 0.2 s with an intensity of E = 1 kV/cm; blanching was studied at 85 °C for 5 min. The results demonstrated that pretreatment significantly reduced the moisture ratio and oil content by 25% and 40.33%, respectively. The total color change ΔE value of the pretreated samples was lower than that of the untreated samples. In addition, pretreatment increased the hardness of the sample after frying, and the AA content in the fried samples pretreated with PEF + blanching was reduced by approximately 46.10% (638 μg/kg). Finally, fried sweet potato chips obtained by the combined pretreatment exhibited a smoother and flatter cross-sectional microstructure.

Published in Foods

ISSN: 2304-8158 (Online)
Publisher: MDPI AG
Country of publisher: Switzerland
LCC subjects: Technology: Chemical technology
Website: http://www.mdpi.com/journal/foods

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