Microwave heating instead of blanching to produce low-fat French fries |
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| Affiliation: | 1. State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China;2. School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China;3. National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan;1. College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China;2. Department of Food Science and Agricultural Chemistry, McGill University, Montreal H9X 3V9, Canada;3. Department of Biological Systems Engineering, Washington State University, Pullman, WA 99164-6120, USA;1. College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China;2. College of Engineering, China Agricultural University, P.O. Box 194, 17 Qinghua Donglu, Beijing 100083, China;3. Department of Food Science, University of Guelph, 50 Stone Road East, Guelph, ON N1G 5A7, Canada;4. College of Mechanical and Electrical Engineering, Shihezi University, Shihezi 832001, China;5. Sericultural & Agri-Food Research Institute, Guangdong, Academy of Agricultural Sciences, Guangzhou 510610, China;1. Food College, Northeast Agricultural University, No.600 Changjiang St., Xiangfang Dist, Harbin 150030, China;2. Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, No. 600 Changjiang St., Xiangfang Dist, Harbin 150030, China;3. Departments of Animal Nutrition, Institute of Animal and Dairy Sciences University of Agriculture Faisalabad, University Road, Faisalabad 38000, Pakistan;1. College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China;2. Department of Biological Systems Engineering, Washington State University, 213 L.J. Smith Hall, Pullman, WA 99164-6120, USA;1. Qualisud, Université de Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France;2. CIRAD, UMR Qualisud, F-97410, Saint-Pierre, France |
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| Abstract: | Blanching pretreatment is necessary for preparing French fries, but it causes water consumption and nutrient outflow. This work was aimed to investigate the effects of microwave (MW) pretreatment instead of blanching on the quality of fries, evaluated via changes to microstructure and crust characteristics. First, MW pretreatment could inactivate polyphenol oxidase in fresh-cut potato strips to inhibit enzymatic browning. Subsequently, the fries after proper MW pretreatment (60 s) had a golden appearance and better texture. As compared with the blanching process, the oil content of the fries obtained by MW pretreatment was decreased sharply from 41.3% to 18.1%. The results of scanning electron microscopy showed that MW pretreatment significantly altered the crust and internal microstructure of fries. Specially, it was found that the MW pretreatment made the fries form a thicker “protective crust” (1.81 μm), which was crucial to prevent oil adsorption during the frying and improve texture.Industrial relevanceBlanching is a traditional thermal processing technique that was once widely used in French fries around the world. However, blanching has some drawbacks, such as slow heat conduction, long processing time, substantial loss of soluble nutrients, massive water wastage, and even increased oil content of the fries. Meanwhile, MW heating is known for its high efficiency. The fries obtained with proper MW pretreatment are of good quality, but the oil content is drastically reduced compared to conventional blanching pretreatment. So, the above findings may provide helpful information to guide effective strategies for applying MW heating instead of blanching in the preparation of fried potato foods. |
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