Process optimization by response surface methodology and quality attributes of orange fleshed sweet potato (Ipomoea batatas L.) vacuum fried chips

Giri, Namrata Ankush; Pradeepika, Chintha; Sajeev, M. S.

doi:10.1007/s11694-019-00156-x

Cited by 6 publications

(19 citation statements)

References 17 publications

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“…It is usually used to simulate the chewing process of two extrusion deformation cycles. During the fried process of fish meat, myofibrillar protein and connective tissue are the two major factors that affect the changes in meat texture (Giri et al., 2019). The texture characteristics were shown in Table 2, The hardness of raw sturgeon steaks was 3.62 N, which was increased to 6.31 N after AFF at 130℃ for 15 min.…”

Section: Resultsmentioning

confidence: 99%

Effect of air fryer frying temperature on the quality attributes of sturgeon steak and comparison of its performance with traditional deep fat frying

Liu

Huang

Xie

et al. 2022

Food Science & Nutrition

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In this study, the influence of air‐frying temperature on the physical properties of sturgeon steaks was explored. Meanwhile, the comparison of traditional deep fat frying (TF) and air fryer frying (AFF) methods on the quality, flavor, and digestibility of sturgeon steaks were investigated. The results indicated that along with the increase of temperature (130, 160, and 190℃) for 15 min, the moisture content of AFF sturgeon steak surface decreased dramatically while that of interior was well preserved. The applied texture property analysis exhibited that AFF sturgeon steak showed the enhanced elasticity, low hardness, and soft texture. The results indicated that AFF sturgeon steak contained higher essential amino acid content than TF sturgeon steak. More flavor compounds (aldehydes, alcohols, and esters) were produced after AFF than TF. Although the digestibility of fried sturgeon steaks decreased after frying, AFF sturgeon steaks were digested rapidly in the stomach and intestine. Conclusively, AFF sturgeon steaks exhibited a crispy texture, appealing flavor, and low oil content. This work provides a certain reference for the suitable frying methods in the processing industry of sturgeon products.

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Section: Resultsmentioning

confidence: 99%

Effect of air fryer frying temperature on the quality attributes of sturgeon steak and comparison of its performance with traditional deep fat frying

Liu

Huang

Xie

et al. 2022

Food Science & Nutrition

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show abstract

“…PSPs are rich sources of anthocyanins with desirable colors and nutritional benefits and would be an ideal ingredient for preparing PSPFB for vacuum fried breaded shrimps with natural color (Giri et al, 2019). The anthocyanin degrades during the frying process, which has a dramatic impact on color quality and also affects nutritional properties (Wrolstad et al, 2005).…”

Section: Total Anthocyanin Content (Tac)mentioning

confidence: 99%

A promising natural purple batter system with antioxidant activity for vacuum fried breaded shrimp

Dong

et al. 2022

Food Sci. Technol

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This study aims to develop a batter system with natural purple and functional quality for vacuum fried breaded shrimp. Purple sweet potato flour (PSPF), soy protein isolate (SPI), and xanthan gum were used as coating materials. The effect of the ratio of SPI and xanthan gum on the rheological properties, coating pick-up, color, moisture content, oil content, texture, anthocyanin content and antioxidant activity were investigated. Compared with the control group, it was observed that the batter system with PSPF, SPI and xanthan gum had better rheological properties. The result showed that a ratio of 2:1 for SPI to xanthan gum had the highest coating pick-up value (49.83%), the more attractive purple (a* = 3.07), less oil content (20.55%) and retained higher anthocyanin content (51.71 mg/100 g). Based on the results of anthocyanin content, vacuum fried shrimps were analyzed for antioxidant activity. In the 2,2-diphenyl-1-picrylhydrazyl (•DPPH), hydroxyl (•OH) radical-scavenging assay test, PSPF vacuum fried shrimps showed high free-radical scavenging activity (60.19% for •DPPH and 35.97% for •OH). Therefore, the batter system with PSPF, SPI and xanthan gum is a promising coating material, which is widely used for vacuum fried breaded products, such as pork chop, steak, chicken nuggets and fish fingers.

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“…Giri et al [13] used a 3-stage Box-Behnken design with a response surface methodology to optimize the vacuum frying process of the sweet potato slices with orange flesh. He used a deep fryer to prepare sweet potato slices with orange flesh and investigated the effect of different processing conditions on nutritional and sensory quality [13].…”

Section: Related Workmentioning

confidence: 99%

Effects of Nitrogen and Potassium Fertilizers on Potato Growth and Quality under Multimodal Sensor Data Fusion

Zhi-qiang

2022

Mobile Information Systems

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As one of the staple foods recognized by everyone, the quality of the potato determines the popularity of the potato. In order to grow healthy potatoes and improve the quality of potatoes, this research is based on multimodal sensor data fusion technology to achieve data detection and unified management. And it can analyze the data to find out the relationship between the application of nitrogen and potassium fertilizers and potato growth and quality, so as to have a reasonable plan for potato cultivation. This paper firstly described the research results of multimodal sensors, data fusion, nitrogen and potassium fertilizers, and potato quality, and then briefly introduced the multi-sensor data fusion technology, mainly including application areas, methods, and structures. Finally, the effects of nitrogen and potassium fertilizers on the growth and quality of potato were explained through the analysis of experimental data. And the experimental results showed that under different potassium treatments, Dongnong 311 had the highest starch content under K3 treatment, which was 13.9%. This study provides a certain reference for the application of nitrogen and potassium fertilizers in potato cultivation.

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Process optimization by response surface methodology and quality attributes of orange fleshed sweet potato (Ipomoea batatas L.) vacuum fried chips

Cited by 6 publications

References 17 publications

Effect of air fryer frying temperature on the quality attributes of sturgeon steak and comparison of its performance with traditional deep fat frying

Effect of air fryer frying temperature on the quality attributes of sturgeon steak and comparison of its performance with traditional deep fat frying

A promising natural purple batter system with antioxidant activity for vacuum fried breaded shrimp

Effects of Nitrogen and Potassium Fertilizers on Potato Growth and Quality under Multimodal Sensor Data Fusion

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