Food and Fermentation Industries >

2024 , Vol. 50 >Issue 5: 249 - 258

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.034424

Effect of different pretreatments on the deep-frying performance of sweet potato slices

  • PENG Qiyan ,
  • REN Meiling ,
  • WANG Bo ,
  • YE Fayin ,
  • ZHAO Guohua
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  • 1(College of Food Science, Southwest University, Chongqing 400715, China)
    2(National Demonstration Center for Experimental Food Science and Technology Education (Southwest University), Chongqing 400715, China)
    3(Chongqing Sweet Potato Engineering and Technology Research Center, Chongqing 400715, China)

Received date: 2022-11-24

  Revised date: 2023-01-13

  Online published: 2024-04-09

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Abstract

To investigate the effect of pretreatment on the structural characteristics and frying behavior of sweet potato slices, the fresh-cut sweet potato slices were pretreated by a hot water bath (65, 80, and 90 ℃) or steam blanching succeeded with retrograding at 4 ℃ in the refrigerator for 0-36 h and then oven-dried (50 ℃).The effects of different pretreatments on the structural characteristics of sweet potato slices were studied by scanning electron microscope observation, starch short-range and long-range ordered structure analysis, and water distribution measurement.Then, the sweet potato slices were deep-fried under the same conditions.The frying performance was evaluated by fat absorption, color measurements, and penetration tests.Results showed that the tissue structure and starch granular morphology of directly oven-dried sweet potato slices retained relatively complete.The oil content was high for this sample.For the hot water bath pretreated samples, the destruction degree of cell tissue structure in sweet potato slices increased, the degree of short-range order and relative crystallinity of starch decreased, and the area of T21 peak investigated by low field NMR increased with the increase of hot water bath temperature.Accordingly, the fat content of the deep-fried sweet potato slices was gradually reduced.Meanwhile, steam blanching made the starch in the cells of sweet potato slices gelatinized, and the subsequent retrogradation treatment made the cells of the sweet potato slices filled with retrograded starch gels.Therefore, it favored the ability to immobilize water in the dried sweet potato slices.By extending the retrogradation time, the absorption of fat in the fried sweet potato slices was weakened, while the toughness and brittleness of the fried sweet potato slices varied.The fat content of the deep-fried sweet potato slices gradually decreased from 23.44% to 17.77% when the retrogradation time was prolonged from 0 h to 36 h.From the comprehensive consideration of fat content, color characteristics, and texture of the fried sweet potato slices, the pretreatment i.e., 6 min of steam blanching succeeded with retrograding at 4 ℃ for 36 h rather than a hot water bath was more effective for the improvement of the frying performance of sweet potato slices.

Key words： sweet potato slices; pretreatment; deep-frying; starch; properties

Cite this article

PENG Qiyan , REN Meiling , WANG Bo , YE Fayin , ZHAO Guohua . Effect of different pretreatments on the deep-frying performance of sweet potato slices[J]. Food and Fermentation Industries, 2024 , 50(5) : 249 -258 . DOI: 10.13995/j.cnki.11-1802/ts.034424

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