Alteração Dos Níveis De Açúcares Redutores E Sacarose Durante O Armazenamento Dos Tubérculos De Batata De Novos Clones

Pinto, José Eduardo Brasil Pereira; Pinto, César Augusto Brasil Pereira

doi:10.1590/s0103-84781993000300004

Cited by 2 publications

(1 citation statement)

References 11 publications

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“…These reducing sugars interact with amine groups of free amino acid and participate in Maillard reaction, producing dark‐brown colored potato chips or French fries, which lack consumer acceptance. However, tuber storage at low temperature offers numerous advantages such as control of fungal and bacterial growth, less weight loss, natural control of inhibitors, and elimination of sprout inhibitors usage . Over the past few years, concerns for production of acrylamide during frying have increased owing to its carcinogenic properties .…”

Section: Problems Of Potato Chips Industrymentioning

confidence: 99%

Oil Uptake by Potato Chips or French Fries: A Review

Arslan

Zhang

Shi

et al. 2018

Euro J Lipid Sci & Tech

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The increase in obesity and fat‐related diseases pose a major health issue especially in developed countries. Over the past years, consumer demand for low‐fat potato chips and French fries has stimulated the scientific work on the issue of fat uptake during frying. The main objective of this review article is to summarize the latest efforts to reduce the oil absorption without deteriorating the organoleptic characteristics, precisely explain the mechanism, frying medium quality, and selection, different parameters involved in oil absorption and to address problems of the potato chips industry. Major oil uptake reduction techniques described in literature are use of different frying methods, coating with a hydrocolloid and use of pretreatments before frying process. Practical Application: High oil uptake in fried food is a cause of concern and people are getting health conscious day by day. So, this review article may help the potato chips industry to produce potato chips with low oil content. Furthermore, it will serve as a guidance document for industry to save some of the costs incurred in purchase of frying oil, which tend to be an expensive commodity. The relationship between frying and health risks emphasized the need to work on oil uptake reduction strategies. This review article provides a guidance for consumer and potato products industries about various oil uptake mechanisms, frying medium selection criteria, lowering strategies for oil absorption, and addresses various issues related to the potato chips industry.

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Section: Problems Of Potato Chips Industrymentioning

confidence: 99%

Oil Uptake by Potato Chips or French Fries: A Review

Arslan

Zhang

Shi

et al. 2018

Euro J Lipid Sci & Tech

View full text Add to dashboard Cite

show abstract

Storage studies of water chestnut flour

Beigh

Hussain

Naseer

et al. 2019

J Food Process Preserv

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The aim of the study was to analyze the storage behavior of low glycemic index water chestnut flour (WCF) packed in high‐density polyethylene (HDPE) and low‐density polyethylene (LDPE) bags under ambient conditions (temperature = 28.40 ± 2°C and R.H = 63.5 ± 5%) for a period of 6 months. At the end of storage, moisture, fat, protein, fiber, ash, and carbohydrate contents were recorded as 10.20%, 0.23%, 2.79%, 3.09%, 2.36%, and 81.30% for WCF packed in HDPE bags and 10.35%, 0.20%, 2.74%, 3.07%, 2.37%, and 81.22% for WCF packed in LDPE bags, respectively. Likewise, water activity, bulk density, total titrable acidity, total phenols, FFA, and total plate count were recorded as 0.43, 0.52 g/cm3, 0.21%, 4.26%, 0.45%, and 1.9 × 102 CFU/g for WCF packed in HDPE bags and 0.44, 0.50 g/cm3, 0.23%, 4.16%, 0.86%, and 2.6 × 102 CFU/g for WCF packed in LDPE bags, respectively. Overall, the flour quality was retained better in HDPE than in LDPE. Practical applications Water chestnut flour, a suitable ingredient for the development of gluten free and low glycemic index food products has not been explored yet at the industrial scale. The storage behavior of water chestnut flour is important to determine its functionality for the development of different bakery products, snacks, etc., for diabetic and celiac disease patients. The results of this study will provide guidelines to preserve and store the flour obtained from this underutilized aquatic crop which will help to provide remunerative returns to people who are directly or indirectly involved in the water chestnut trade.

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Alteração Dos Níveis De Açúcares Redutores E Sacarose Durante O Armazenamento Dos Tubérculos De Batata De Novos Clones

Cited by 2 publications

References 11 publications

Oil Uptake by Potato Chips or French Fries: A Review

Oil Uptake by Potato Chips or French Fries: A Review

Storage studies of water chestnut flour

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