醋酸预处理对马铃薯炸片含油率的影响

Effect of Acetic Acid Pretreatment on Oil Content of Potato Chips

探讨醋酸预处理对马铃薯炸片含油率及品质的影响,以及引起变化的可能机制。对鲜切马铃薯片醋酸预处理1~8 h后水分分布变化,以及醋酸预处理后马铃薯炸片的水油含量、油脂组分、油脂分布以及孔直径、色泽和质构等参数的变化进行了测定和分析。醋酸预处理后,马铃薯炸片的含水率和含油率都显著降低(P<0.05)。当预处理时间延长至4 h,马铃薯炸片的含油率最低(17%)。对马铃薯炸片细胞结构进行显微观察,结果表明经过醋酸预处理后,细胞壁间果胶发生胶凝化,细胞结构相对完整且有着较少的空隙。此外,醋酸预处理后薯片的感官特性显著提升,有着更鲜艳的色泽和酥脆性,为低脂薯片的生产提供了新的策略和思路。

In the present work,we applied acetic acid pretreatment(ACP)to reduce the oil absorption and improve the quality characteristics of potato chips(PC)and we explored the underlying mechanism.The variation of water distribution in fresh potato slices pretreated with acetic acid for 1–8 hours and the variations of the water and oil contents,oil composition and distribution,pore diameter,color and texture of PC made from the pretreated potato samples were studied.After ACP,both oil and water contents of PC were significantly decreased(P<0.05).An ACP time of 4 h gave the lowest oil content of PC(17%).Microscopic observation of the cell structure of PC revealed that pectin gelation occurred between the cell walls,and the cell structure remained relatively intact with few empty spaces after ACP.Moreover,ACP significantly improved the sensory characteristics of PC,endowing it with a brighter color and better crispness.This study provides a new strategy for the production of low-fat potato chips.