亲水胶体对真空油炸马铃薯脆片品质的影响

本研究以马铃薯片为原料,将马铃薯片分别浸渍于不同浓度的海藻酸钠(SA)、羧甲基纤维素钠(CMC)、瓜尔豆胶(GU)涂膜液中,以马铃薯脆片水分含量、脂肪含量、硬度、色泽、感官品质为评价指标,并进一步通过扫描电镜研究涂膜处理对真空油炸马铃薯脆片品质的影响。结果表明:SA、CMC、GU均能显著提高马铃薯脆片水分含量(p<0.05),显著降低马铃薯脆片的脂肪含量(p<0.05),SA-1%、CMC-0.75%、GU-1%处理组脂肪含量分别降低了17.22%、40.04%、27.39%;与对照组相比,三种处理组降低了马铃薯脆片的硬度值,对L*、b*值大部分影响差异不显著(p>0.05),亲水胶体处理组样品感官评价得分均较高,CMC-0.75%组得分最高(6.86分);扫描电镜结果表明,CMC能较好地保护马铃薯脆片的细胞结构遭受破坏,防止油脂进入脆片内部。CMC-0.75%处理组能降低马铃薯脆片脂肪含量,感官品质较好。

Effect of Hydrophilic Colloid on Quality of Vacuum Fried Potato Chips

Potato chips were chosen as raw material in this study.Potato chips were impregnated in different concentrations of sodium alginate( SA),sodium carboxymethyl cellulose( CMC),guar gum( GU) coating liquid. Moisture contents,fat contents,hardness,color,sensory quality of potato chips as evaluation index,effects of coating treatment on the quality of vacuum fried potato chips was further studied by scanning electron microscopy.The results showed that SA,CMC and GU could significantly improve the moisture content of potato chips( p < 0.05) and significantly reduced the fat contents of potato chips( p < 0.05).The fat contents of SA-1%,CMC-0.75% and GU-1% treatment groups were reduced by 17.22%,40.29% and 27.39%,respectively.Compared with the control group,the hardness values of potato chips reduced in the three treatment groups,and a mount of L*and b*values were not significant( p > 0.05). The sensory evaluation scores of the hydrophilic colloid treatment group were all high,and the CMC-0.75% group had the highest score( 6.86 points).The results of scanning electron microscopy( sem) showed that CMC could protect the cell structure of potato chips and prevented oil from entering into the chips.CMC-0.75% treatment group could reduce the fat contents of potato chips,and had a better sensory quality.