Effects of different additives on the properties offried carrot chips

Authors

LU Shaochuang, School of Chemistry and Food Engineering, Changsha University of Science and Technology, Changsha, Hunan 410007, China
ZHENG Baofang, School of Chemistry and Food Engineering, Changsha University of Science and Technology, Changsha, Hunan 410007, China
QIN Shixiu, School of Chemistry and Food Engineering, Changsha University of Science and Technology, Changsha, Hunan 410007, China
LU Jialei, School of Chemistry and Food Engineering, Changsha University of Science and Technology, Changsha, Hunan 410007, China
ZHOU Tao, School of Chemistry and Food Engineering, Changsha University of Science and Technology, Changsha, Hunan 410007, China
WANG Jiaqi, School of Chemistry and Food Engineering, Changsha University of Science and Technology, Changsha, Hunan 410007, China
LI Chiling, School of Chemistry and Food Engineering, Changsha University of Science and Technology, Changsha, Hunan 410007, China
ZHOU Hui, School of Chemistry and Food Engineering, Changsha University of Science and Technology, Changsha, Hunan 410007, China

Abstract

In order to reduce the oil content of fried carrot chips and improve the sensory and nutritional quality of the products, various additives including sodium chloride, monoglyceride, sucrose ester, lecithin, modified starch, gelatin, pectin, dextran, xanthan gum, and carrageenan, etc. were added before frying, and then the texture, oil content, chroma, β-carotene and other aspects of the fried samples were detected and analyzed. The results showed that, by adding additives, the oil content of the sample could be significantly reduced and the loss of β-carotene was minimized, although various additives had their own advantages in improving the quality of the sample. However, according to the comparison of various data, including oil content, texture characteristics, β-carotene retention, color and sensory indexes, the hardness, brittleness, and the β-carotene retention of the sample added with sucrose ester were 55.62, 20.32, and 2.73 mg/100 g respectively, and the oil content (3.18 g/100 g) was the lowest. It turned out that sucrose ester had the best effect on improving the overall quality.

Publication Date

12-28-2018

First Page

185

Last Page

188,199

DOI

10.13652/j.issn.1003-5788.2018.12.037

Recommended Citation

Shaochuang, LU; Baofang, ZHENG; Shixiu, QIN; Jialei, LU; Tao, ZHOU; Jiaqi, WANG; Chiling, LI; and Hui, ZHOU (2018) "Effects of different additives on the properties offried carrot chips," Food and Machinery: Vol. 34: Iss. 12, Article 37.
DOI: 10.13652/j.issn.1003-5788.2018.12.037
Available at: https://www.ifoodmm.cn/journal/vol34/iss12/37

References

[1] 胡秦佳宝, 刘璇, 毕金峰, 等. 不同加工方式对苹果制品营养品质的影响[J]. 食品与发酵工业, 2016, 42(5): 152-158.
[2] SU Ya, ZHANG Min, ADHIKARI B, et al. Improving the energy efficiency and the quality of fried products using a novel vacuum frying assisted by combined ultrasound and microwave technology[J]. Innovative Food Science & Emerging Technologies, 2018, 50: 148-159.
[3] 马霞, 李路遥, 程朝辉,等. 冻干胡萝卜片护色工艺的优化[J]. 食品工业, 2017(3): 9-13.
[4] 郭东红, 李森, 袁建国.表面活性剂驱油机理与应用[J]. 精细石油化工进展, 2002, 3(7): 36-41.
[5] 余构彬. 非离子表面活性剂蔗糖脂及其分析方法[J]. 甘蔗糖业, 2006(5): 48-50.
[6] 张世仙, 刘焱, 王正武, 等. 表面活性剂及其在食品工业中的应用[J]. 食品与机械, 2012, 28(6): 268-271.
[7] 范海亮, 李娟玲, 陈山林, 等. 胡萝卜片热风干燥特性研究[J]. 江苏农业科学, 2012, 40(4): 260-262.
[8] 孙翠, 王钰,沈小瑞, 等. 杏鲍菇热风-真空冷冻干燥工艺优化[J]. 食品与机械, 2017, 33(2): 189-193.
[9] LAGUNA L, SALVDOR A, SANZ T, et al. Performance of a resistant starch rich ingredientin the baking and eating quality of short-dough biscuits[J]. LWT-Food Science and Technology, 2011, 44(3): 737-746.
[10] MAMAMT H, HARDAN M O A, HILL S E. Physicochemical properties of commercial semisweetbiscuit[J]. Food Chemistry, 2010, 121(4): 1 029-1 038.
[11] 吴列洪, 沈升法, 李兵. 甘薯品种干率与油炸薯片含油量和硬度间的相关性[J]. 中国粮油学报, 2009, 24(11): 47-49.
[12] 高梅, 刘晓庚, 陈梅梅, 等. 不同加工方式对胡萝卜中胡萝卜素保留率的影响[J]. 粮食科技与经济, 2012, 37(5): 53-57.