بررسي اثر آنزيم بري، خشك كردن و پوشش دهي بر ميزان آكريل آميد و كيفيت دار ارگانولپتيك خلال سيب زميني نيمه سرخ شده منجمد

چكيده انگليسي :

Effect of Blanching Drying and Coating on Aacrylamide Formation and Organoleptic Quality of French fries Nadia garkani nejad moshizi nadiag1385@gmail com Submitted on January 20 2013 Department of Food Science and Technology Isfahan University of Technology Isfahan 84156 83111 Iran Language Farsi Degree M Sc Javad keramat keramat@cc iut ac ir Ali nasirpour ali nasirpour@cc iut ac ir Abstract Potato Solanum tuberosum belongs to the solanaceae family of flowering plants It is the third most important food crop in the world after rice and wheat in terms of human consumption Potato s seasonal cultivation low stability and the new cultivated crop s price fluctuation have led to the increasing production of prefabricated products like potato chips and French fries One of the most popular processed potato products is French fries This product is made from potato strips approximately 1 1 cm2 in cross section area and 6 7 cm in length Oil content has been a main concern for food processors from an economic point of view and for consumers from a healthy one Processors have identified some ways to control oil uptake The blanching step reduces the oil absorption by gelatinization of the surface starch Air dehydration leads to a lower moisture content which also reduces the oil absorption On the other hand potato products such as French fries and chips were among the food items containing highest amounts of acrylamide The formation pathway of acrylamide was found to be linked with the Maillard reaction with reducing sugars and asparagine as crucial precursors Acrylamide has been classified as probably carcinogenic in humans so it is important to reduce its levels in these products The first step of this study was optimizing second stage blanching in order to minimize the amount of reducing sugars in potatoes and reduction of acrylamide in French fries On the basis of this purpose after providing potato strips was blanched at 85 C for 6 minutes They were cooled down to 50 C Then second blanching was performed at 50 60 and 70 C for 10 25 and 40 minutes After this step optimum blanching condition was choosen base on the minimum reducing suger in the strips Potato strips that were blanched at 70 C for 10 minutes contents the lowest amount of reducing suger This blanching condition was applied for all treatments Also effect of drying with hot air at 70 C for 7 14 and 21 minutes and coating with three different hydrocolloids in three different concentrations on moisture content oil content textute coloure and acrylamid formation was examined The results showed that drying and coating reduced oil uptake and acrylamide formation Oil uptake and acrylamid formation decreased with increasing drying time Also increasing Hydrocolloid concentration used for coating resulted in decresing oil uptake and acrylamide formation Different hydrocolloid differ in terms of efficiencies in reducing oil uptake and acrylamid formation The minimum and maximum oil content was in French fries that coated with hydroxyl propyl cellolose and Persian gum respectively Results of sensory evaluation showed that panelists prefer texture of French fries that treated with drying than without drying treatment French fries In total acceptance French fries that dehydrated and coated with Arabic gum and hydroxyl propyl cellolose have more acceptability than French fries that coated with Persian gum and without drying and coating treatment French fries Keywords acrylamide coating drying oil potato French fries PDF created with pdfFactory trial version www pdffactory com

گركاني نژاد مشيزي، ناديا

بررسي اثر آنزيم بري، خشك كردن و پوشش دهي بر ميزان آكريل آميد و كيفيت دار ارگانولپتيك خلال سيب زميني نيمه سرخ شده منجمد

روغن , فرنچ فرايز