Effective pretreatment of microwave combined with acetic acid soaking on oil absorption and quality of fried potato chips.
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DOI: 10.1002/jsfa.13939
Abstract: BACKGROUND This study applied a combined pretreatment method involving microwave and acetic acid (AA) soaking to monitor oil absorption of fried potato chips based on texture and microstructure characteristics. RESULTS Results demonstrated that medium-low microwave… read more here.
Keywords: acid soaking; potato chips; acetic acid; fried potato ... See more keywords
Improvement of the color of potato chips from cold-stored tubers by pretreatment with ultrasonication.
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DOI: 10.1002/jsfa.14006
Abstract: BACKGROUND Low-temperature sweetening is a crucial aspect in the potato chips industry because of the initiation of browning. The present study aimed to investigate the effect of ultrasonication on the concentrations of reducing sugars, sucrose,… read more here.
Keywords: potato chips; chips cold; stored tubers; cold stored ... See more keywords
Process standardization and storability of calcium fortified potato chips through vacuum impregnation
Sign Up to like & getrecommendations! Published in 2018 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-018-3254-3
Abstract: Processed potato products such as potato chips are widely consumed among vulnerable (children and teenager), therefore can be used as an ideal carrier for targeted nutrient’s delivery i.e. macronutrient calcium. The present study was carried… read more here.
Keywords: fortified potato; process; vacuum impregnation; calcium ... See more keywords
Magnetic nano-carbon core shell as potent mixed hemimicelle solid phase extraction strategy for determination of acrylamide from potato chips coupled by high-performance liquid chromatography
Sign Up to like & getrecommendations! Published in 2019 at "Journal of the Iranian Chemical Society"
DOI: 10.1007/s13738-019-01811-2
Abstract: Magnetic nano-carbon core shell was applied as mixed hemimicelle magnetic solid phase extraction adsorbent to introduce a novel sample preparation method for determination of acrylamide from potato chips. Acrylamide is identified as neurotoxic, a probable… read more here.
Keywords: extraction; core shell; nano carbon; magnetic nano ... See more keywords
Ultrasonic microwave-assisted vacuum frying technique as a novel frying method for potato chips at low frying temperature
Sign Up to like & getrecommendations! Published in 2018 at "Food and Bioproducts Processing"
DOI: 10.1016/j.fbp.2018.02.001
Abstract: Abstract The ultrasonic microwave-assisted vacuum frying (USMVF) was properly designed and tested as a novel frying technique for potato chips at low frying temperature in this work. The USMVF was carried out by the combination… read more here.
Keywords: vacuum frying; temperature; potato chips; assisted vacuum ... See more keywords
Investigation of lipid-derived formation of decadien-1-amine, 2-pentylpyridine, and acrylamide in potato chips fried in repeatedly used sunflower oil.
Sign Up to like & getrecommendations! Published in 2019 at "Food research international"
DOI: 10.1016/j.foodres.2019.01.020
Abstract: This study aimed to investigate lipid derived formations of decadien-1-amine, 2-pentylpyridine, and acrylamide in potato chips during frying. 2,4-Decadienal, a lipid derived carbonyl, was monitored in repeatedly used sunflower oil at different thermoxidation levels (0,… read more here.
Keywords: lipid derived; potato chips; decadien amine; oil ... See more keywords
Ultrasonic-assisted leaching of glucose and fructose as an alternative mitigation technology of acrylamide and 5- hydroxymethylfurfural in potato chips
Sign Up to like & getrecommendations! Published in 2021 at "Innovative Food Science and Emerging Technologies"
DOI: 10.1016/j.ifset.2021.102752
Abstract: Abstract The effect of ultrasound (480 W, 40 kHz) on the leaching of reducing sugars during the water soaking of potatoes slices (60, 70 and 80 °C- 1, 8 and 15 min) was investigated to reduce the formation of… read more here.
Keywords: potato chips; glucose fructose; assisted leaching; acrylamide hydroxymethylfurfural ... See more keywords
Microstructure investigation and its effects on moisture sorption in fried potato chips
Sign Up to like & getrecommendations! Published in 2017 at "Journal of Food Engineering"
DOI: 10.1016/j.jfoodeng.2017.06.034
Abstract: Abstract It is important to understand the influence of processing conditions to design a desirable food product. The microstructure and water sorption capacity of three types of fried potato chips were evaluated in order to… read more here.
Keywords: water; fried potato; sorption; potato chips ... See more keywords
Improving the quality and reducing oil absorption of fried potato chips by ultrasound pretreatment
Sign Up to like & getrecommendations! Published in 2021 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2021.111763
Abstract: Abstract The present work applied the ultrasound pretreatment (UPT) to reduce oil absorption and improve quality features (texture) of potato chips. The oil content, oil fractions, cell viability, cell morphology, oil distribution, color changes, and… read more here.
Keywords: oil absorption; ultrasound pretreatment; potato chips; oil ... See more keywords
Correlations Between Textural Properties of Potato Chips and Diffusion Coefficients of Frying Oils
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DOI: 10.1111/jtxs.70038
Abstract: In this study, potato slices were fried in four different vegetable oils (corn, olive, palm olein, and sunflower) to investigate how oil type influences the characteristics of potato chips. The diffusion coefficient of oils was… read more here.
Keywords: correlations textural; potato chips; diffusion coefficients; chips diffusion ... See more keywords
Quick assessment of the potato chip crispness using the mechanical-acoustic measurement method
Sign Up to like & getrecommendations! Published in 2020 at "International Journal of Food Engineering"
DOI: 10.1515/ijfe-2020-0135
Abstract: Abstract Traditional assessment method for the food crispness was sensory analysis which was time consuming and needed experienced panelists. Aiming to to develop a quick evaluation of the food crispness, a mechanical-acoustic testing method was… read more here.
Keywords: crispness; mechanical acoustic; method; crispness using ... See more keywords