三种多羟基醇协同海藻酸钠处理对油炸薯条吸油量和品质的影响
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摘要
为了减少油炸薯条吸油量,探讨不同浓度多羟基醇协同1%海藻酸钠溶液预处理薯条对油炸薯条脂肪含量的影响,利用不同浓度的多羟基醇(木糖醇、山梨醇及丙三醇)溶液协同1%海藻酸钠溶液预处理自制薯条与商业冷冻薯条,研究薯条吸油量、质构、色差的变化。结果表明:在自制薯条中,经木糖醇、山梨醇与丙三醇协同1%海藻酸钠溶液分别处理的薯条,与不做任何处理的油炸薯条相比,脂肪含量分别减少了20.45%(1%海+0.5%木)、53.00%(1%海+0.25%山)、48.72%(1%海+0.75%丙),而与仅仅涂抹1%的海藻酸钠溶液的油炸薯条相比,脂肪含量分别减少了18.35%(1%海+0.5%木)、51.75%(1%海+0.25%山)、47.37%(1%海+0.75%丙)。而商业冷冻薯条,与不做任何预处理的油炸鲜样和仅涂抹1%海藻酸钠溶液组相比,脂肪含量反而分别增加了12.29%和29.11%(1%海+1%木)。同时,木糖醇处理还能显著提高薯条L*(p <0.05)和咀嚼性(p <0.05)。木糖醇对自制薯条具有减油效果,且作用效果是山梨醇>丙三醇>木糖醇,三种多羟基醇能改善自制薯条的色差与质构。
In order to reduce the oil absorption of French fries,the effect of polyhydroxy alcohd and sodium alginate solution( 1%) treatment on the fat contents of French fries was investigated. Using different concentrations of polyhydric alcohols( xylitol,sorbitol and glycerol) to treat homemade and commercial frozen French fries with 1% sodium alginate solution( 1%SGS) and to study the changes of oil absorption,texture and color. The results showed that for the homemade French fries,fat contents were 20.45%( 1% SGS + 0.5% xylitol),53.00%( 1% SGS + 0.25% sorbitol) and 48.72%( 1% SGS + 0.75%glycerol) compared with the French fries without any treatment.18.35%( 1% SGS + 0.5% xylitol),51.75%( 1% SGS + 0.25%sorbitol),47.37%( 1% SGS + 0.75% glycerol) compared with the French fries only treated with 1% sodium alginate solution.However,as for commercial frozen French fries,the fat contents increased by 12.29% and 29.11% respectively at( 1% SGS +1% xylitol) compared with fresh sample( frying) and treated only with 1% sodium alginate solution.Meanwhile,xylitol treatment also significantly increased L*( p < 0.05) and chewiness( p < 0.05) of French fries.Xylitol treatment could reduce oil absorption on homemade French fries,and the effect was sorbitol > glycerol > xylitol.The three polyhydric alcohols could improve the color and texture of the homemade French fries.
In order to reduce the oil absorption of French fries,the effect of polyhydroxy alcohd and sodium alginate solution( 1%) treatment on the fat contents of French fries was investigated. Using different concentrations of polyhydric alcohols( xylitol,sorbitol and glycerol) to treat homemade and commercial frozen French fries with 1% sodium alginate solution( 1%SGS) and to study the changes of oil absorption,texture and color. The results showed that for the homemade French fries,fat contents were 20.45%( 1% SGS + 0.5% xylitol),53.00%( 1% SGS + 0.25% sorbitol) and 48.72%( 1% SGS + 0.75%glycerol) compared with the French fries without any treatment.18.35%( 1% SGS + 0.5% xylitol),51.75%( 1% SGS + 0.25%sorbitol),47.37%( 1% SGS + 0.75% glycerol) compared with the French fries only treated with 1% sodium alginate solution.However,as for commercial frozen French fries,the fat contents increased by 12.29% and 29.11% respectively at( 1% SGS +1% xylitol) compared with fresh sample( frying) and treated only with 1% sodium alginate solution.Meanwhile,xylitol treatment also significantly increased L*( p < 0.05) and chewiness( p < 0.05) of French fries.Xylitol treatment could reduce oil absorption on homemade French fries,and the effect was sorbitol > glycerol > xylitol.The three polyhydric alcohols could improve the color and texture of the homemade French fries.
引文
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[16]GB 5009.3-2016食品安全国家标准食品中水分的测定[S].北京:中国标准出版社,2016.
[17]García-Segovia P,Urbano-Ramos A M,Fiszman S,et al.Effects of processing conditions on the quality of vacuum fried cassava chips(Manihot esculenta Crantz)[J].LWT-Food Science and Technology,2016,69:515-521.
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[19]Archana G,Babu P A S,Sudharsan K,et al.Evaluation of fat uptake of polysaccharide coatings on deep-fat fried potato chips by confocal laser scanning microscopy[J].International Journal of Food Properties,2016,19(7):1583-1592.
[2]Kurek M, etar M,Galic'K.Edible coatings minimize fat uptake in deep fat fried products:A review[J].Food Hydrocolloids,2017,71:225-235.
[3]Hu F B,Manson J E,Willett W C.Types of dietary fat and risk of coronary heart disease:A critical review[J].Journal of the American College of Nutrition,2001,20(1):5-9.
[4]Saguy I S,Dana D.Integrated approach to deep fat frying:Engineering,nutrition,health and consumer aspects[J].Journal of Food Engineering,2003,56(2-3):143-152.
[5]Mellema M.Mechanism and reduction of fat uptake in deepfat fried foods[J].Trends in Food Science and Technology,2003,14(9):364-373.
[6]He D B,Xu F,Hua T C,et al.Oil absorption mechanism of fried food during cooling process[J].Journal of Food Process Engineering,2013,36(4):412-417.
[7]Karimi N,Kenari R E.Functionality of coatings with salep and basil seed gum for deep fried potato strips[J].Journal of the American Oil Chemists Society,2016,93(2):243-250.
[8]Bouaziz F,Koubaa M,Naifer M,et al.Feasibility of using almond gum as coating agent to improve the quality of fried potato chips:Evaluation of sensorial properties[J].LebensmittelWissenschaft und-Technologie,2015,65:857-858.
[9]Hua X,Wang K,Yang R,et al.Edible coatings from sunflower head pectin to reduce lipid uptake in fried potato chips[J].LWT-Food Science and Technology,2015,62(2):1220-1225.
[10]Su Y,Zhang M,Zhang W,et al.Application of novel microwave-assisted vacuum frying to reduce the oil uptake and improve the quality of potato chips[J].LWT-Food Science and Technology,2016,73:490-497.
[11]Quan X,Zhang M,Fang Z,et al.Low oil French fries produced by combined pre-frying and pulsed-spouted microwave vacuum drying method[J].Food and Bioproducts Processing,2016,99:109-115.
[12]Garcia M A,Ferrero C,Bertola N,et al.Edible coatings from cellulose derivatives to reduce oil uptake in fried products[J].Innovative Food Science and Emerging Technologies,2002,3(4):391-397.
[13]Yu L,Li J,Ding S,et al.Effect of guar gum with glycerol coating on the properties and oil absorption of fried potato chips[J].Food Hydrocolloids,2016,54:211-219.
[14]Bajaj I,Singhal R.Gellan gum for reducing oil uptake in sev,a legume based product during deep-fat frying[J].Food Chemistry,2007,104(4):1472-1477.
[15]Tavera-Quiroz M J,Urriza M,Pinotti A,et al.Plasticized methylcellulose coating for reducing oil uptake in potato chips[J].Journal of the Science of Food and Agriculture,2012,92(7):1346-1353.
[16]GB 5009.3-2016食品安全国家标准食品中水分的测定[S].北京:中国标准出版社,2016.
[17]García-Segovia P,Urbano-Ramos A M,Fiszman S,et al.Effects of processing conditions on the quality of vacuum fried cassava chips(Manihot esculenta Crantz)[J].LWT-Food Science and Technology,2016,69:515-521.
[18]Gamble M H,Rice P,Selman J D.Relationship between oil uptake and moisture loss during frying of potato slices from c.v.Record U.K.tubers[J].International Journal of Food Science and Technology,1987,22(3):233-241.
[19]Archana G,Babu P A S,Sudharsan K,et al.Evaluation of fat uptake of polysaccharide coatings on deep-fat fried potato chips by confocal laser scanning microscopy[J].International Journal of Food Properties,2016,19(7):1583-1592.