Relationship between crust characteristics and oil uptake of potato strips with hot-air pre-drying during frying process
Relationship between crust characteristics and oil uptake of potato strips with hot-air pre-drying during frying process
复制标题
热风预干燥马铃薯条油炸过程中结皮特性与吸油量的关系
DOI：
10.1016/j.foodchem.2021.130045
复制
发表时间：
2021-05-19
期刊：
影响因子：
8.8
通讯作者：
Fan, Liuping
中科院分区：
文献类型：
--
作者：
Liu, Ying;Tian, Jianjun;Fan, Liuping
Crust property is an important factor in affecting the oil absorption of potato strips. The present study aimed at illustrating detailed crust characteristics in relation to oil uptake of potato strips during frying as a function of hot-air pre-drying time. Results showed that oil content decreased with the increasing hot-air pre-drying time. Oil distribution determined by LF-NMR and CLSM confirmed pre-drying could reduce oil uptake of potato strips. Structural and textural analysis of crust revealed the increase in crust ratio, roughness and texture (Fm, Nwr, fwr, Wc), and decrease in crust uniformity. Results of microscopic structure unraveled that the crust of fried strips after pre-drying for 180 min became thick and compact with almost no pores. Our results suggested that hot-air pre-drying caused the formation of harder and denser crust, and oil uptake of fried potato strips after pre-drying largely depended on crust texture rather than morphology.
