전처리 방법이 감압후라이드 고구마칩의 물리적 특성에 미치는 영향
Effect of pretreatment method on the physical properties of vacuum-fried sweet potato chips
0
조회
0
다운로드
2
인용
0
참고문헌
키워드
초록
Recently, the demand for healthy snacks from domestic agricultural products is increasing with the recent well-being trends. For vacuum frying, the frying temperature and oxygen concentration are low, so the oxidation reactions of oil are significantly reduced compared to deep frying. Therefore, vacuum-fried products are suitable for healthy food manufacturing due to their low content of harmful ingredients such as trans fats, polar compounds, and acrylamide. The vacuum-fried chips show different physical properties compared to deep-fried one with pretreatment methods, and product quality of the snack is strongly dependent on physical properties. In this study, sweet potatoes and purple sweet potatoes were investigated with various pretreatments to measure their physical properties. The pretreatment methods used were predrying, blanching, osmotic dehydration, antibrowning agent and hydrocolloid coating. The physical properties of vacuum-fried chips were measured for yield, color, oil content, and hardness. As a result, changes in physical properties were evident according to the pretreatment method. Product yield and oil content are important factors for producers and consumers, and considering this, the best pretreatment method was osmotic dehydration. The results could be used to produce premium-grade sweet potatoes and purple sweet potatoes chips based agricultural products with high palatability and low acrylamide contents.
Abstract
Recently, the demand for healthy snacks from domestic agricultural products is increasing with the recent well-being trends. For vacuum frying, the frying temperature and oxygen concentration are low, so the oxidation reactions of oil are significantly reduced compared to deep frying. Therefore, vacuum-fried products are suitable for healthy food manufacturing due to their low content of harmful ingredients such as trans fats, polar compounds, and acrylamide. The vacuum-fried chips show different physical properties compared to deep-fried one with pretreatment methods, and product quality of the snack is strongly dependent on physical properties. In this study, sweet potatoes and purple sweet potatoes were investigated with various pretreatments to measure their physical properties. The pretreatment methods used were predrying, blanching, osmotic dehydration, antibrowning agent and hydrocolloid coating. The physical properties of vacuum-fried chips were measured for yield, color, oil content, and hardness. As a result, changes in physical properties were evident according to the pretreatment method. Product yield and oil content are important factors for producers and consumers, and considering this, the best pretreatment method was osmotic dehydration. The results could be used to produce premium-grade sweet potatoes and purple sweet potatoes chips based agricultural products with high palatability and low acrylamide contents.
참고문헌 (31)
- Saguy, I. S., , Food Eng., 56(2-3), pp.143~152 (2003)
- Bordin, K., , Arch Latinoam Nutr, 63(1), pp.5~13 (2013)
- Zhang, Q., , Chem. Phys. Lipids, 165(6), pp.662~681 (2012)
- Mesias, M., , LWT-Food Sci. Technol., 100, pp.83~91 (2019)
- Asokapandian, S., , Crit. Rev. Food Sci. Nutr., 60(20), pp.3400~3413 (2020)
- Moreira, R. G., "Vacuum frying versus conventional frying–An overview", Eur. J. Lipid Sci. Technol., 116(6), pp.723~734 (2014)
- Mariscal, M., , Food Chem., 107(4), pp.1561~1569 (2008)
- Del Valle, J. M., , Food Res. Int., 31(8), pp.557~569 (1998)
- Rodriguez, O., , Food Bioprocess Technol., 8(3), pp.503~515 (2015)
- Dziki, D., , Processes, 8(12), pp.1661~ (2020)
- Ayustaningwarno, F., , Food Eng. Rev., 10(3), pp.154~164 (2018)
- Ren, A., , Food Qual., 2018, pp.1~7 (2018)
- Deng, L. Z., , Crit. Rev. Food Sci. Nutr., 59(9), pp.1408~1432 (2019)
- Zhang, C., , Innov Food Sci Emerg Technol, 67, pp.102561~ (2021)
- Yang, D., , Food Res. Int., 137, pp.109338~ (2020)
- Su, Y., , Food Biosic., 19, pp.100825~ (2021)
- Zamani-Ghalehshahi, A., , Food Sci., 86(4), pp.1215~1227 (2021)
- 김다송, "국내산 및 국외산 고구마의 영양성분 비교 분석", 공학기술논문지, 12(3), pp.115~122 (2019), 공학기술연구원[DOI]
- Kim, D. S., , Agriculture-Basel, 11(2), pp.135~ (2021)
- Diaz, A., , J. Sci. Food Agric., 79(2), pp.291~299 (1999)
- Waimaleongora-Ek, C., , Poult. Sci., 62(5), pp.793~797 (1983)
- Official methods of analytical chemist, "AOAC", Association of Official Analytical Chemist, ~ (2019)
- Meher, J., , Int Quarterly J Life Sci, 10(2), pp.521~525 (2015)
- Fan, L. P., , Dry. Technol., 24(11), pp.1481~1486 (2006)
- Carroad, P. A., , J. Food Sci., 45(5), pp.1408~1410 (1980)
- Krokida, M. K., , Food Eng, 48(3), pp.219~225 (2001)
- Heredia, A., , LWT-Food Sci. Technol., 57(2), pp.755~760 (2014)
- Apintanapong, M., , J Food Ag ric Environ, 5(3-4), pp.151~157 (2007)
- Moreira, R. G., "Deep-fat frying: fundamentals and appl ications" (1999), Springer
- Nunes, Y., , J. Food Sci., 74(7), pp.355~362 (2009)
- Dermesonlouoglou, E., , Appl. Sci. -Basel, 10(18), pp.6225~ (2020)