Effect of pre-drying, blanching and citric acid treatments on the quality of fried sweet potato chips

被引：5
作者：
Abdulla, Galal [1 ]
El-Shourbagy, Gehan A. [1 ]
Sitohy, Mahmoud Z. [2 ]
机构：
[1] Department of Food Science, Zagazig University, Zagazig
[2] Department of Agriculture Biochemistry, Zagazig University, Zagazig
来源：
American Journal of Food Technology | 2014年 / 9卷 / 01期
关键词：
Color; Oil absorption; Pretreatments; Sweet potato chips; Vitamin C;
D O I：
10.3923/ajft.2014.39.48
中图分类号：
学科分类号：
摘要：
Frying of sweet potato slices is carried out to convert the roots to value added products. Frying1 method brings out unique flavor and texture to the products that improve their overall acceptability. The aim of this work was to determine the effect of some pretreatments on moisture, vitamin C content and color and oil absorption of fried sweet potato chips. Prior frying, sweet potato slices were pre-dried and blanched and pre-dried or treated with 0.1% citric acid solution and pre-dried. The pre-drying treatments were carried out at 70°C for 0, 30, 50 and 70 min. The mean of moisture content of the dried, blanched and citric acid treated chips were in the range of 1.38-1.91, 1.04-1.41 and 1.35-1.88%, respectively. While, the fat content in the same samples ranged between 12.57-14.23, 14.09-17.92 and 12.31-14.54%, respectively. Vitamin C content in fried sweet potato chips pre-dried only, blanched and pre-dried and citric acid treated and pre-dried ranged between 17.43-40.50, 9.23-29.23 and 19.87-44.93 mg 100 g-1, respectively. The samples pre-dried only gave darker chips compared to that blanched and pre-dried or citric acid treated and pre-dried. Fried sweet potato chips treated with citric acid and pre-dried for 50 min had the best sensory scores for all sensory quality attributes. © 2014 Academic Journals Inc.
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页码：39 / 48
页数：9
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