Research on the Reducing the Oil Absorption of Fried Potato Strips by Microwave Combined with Ultra-Low Temperature Freezing Pretreatment

Abstract

The effects of pretreatment combined with different maturing methods (such as blanching, microwaving, etc) and different freezing methods (such as, conventional freezing and ultra-low temperature freezing) on the oil absorption of fried potato strips were compared and analyzed. It was found that compared with blanching combined with conventional freezing pretreatment, changing the blanching to microwave reduced the total oil content of fried potato strips by 15.86%. Changing the conventional freezing to ultra-low temperature freezing reduced the total oil content by 6.09%. Microwaving combined with ultra-low temperature freezing pretreatment reduced the total oil content by 20.46%. The results of confocal laser microscope (CLSM), differential scanning calorimeter (DSC) and scanning electron microscope (SEM) confirmed that, compared with other pretreatment method, microwave combined with ultra-low temperature freezing pretreatment produced more VII type starch-lipid complexes in the crust layer of fried potato strips. The surface structure was smooth. The attached oil was less. The internal structure was less damaged. The results of sensory evaluation results showed that microwave combined with ultra-low temperature freezing pretreatment improved the quality of fried potato strips and reduced the oil absorption.

Keywords

• microwave
• ultra-low temperature freezing
• fried potato strips
• oil absorption
• micro-scale oil distribution
• strach-lipid complexes
• microstructure