EFFECT OF BLANCHING AND FRYING ON TEXTURAL PROFILE AND APPEARANCE OF YAM (DIOSCOREA ROTUNDATA) FRENCH FRIES
EFFECT OF BLANCHING AND FRYING ON TEXTURAL PROFILE AND APPEARANCE OF YAM (DIOSCOREA ROTUNDATA) FRENCH FRIES
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DOI：
10.1111/jfpp.12204
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发表时间：
2015-02-01
影响因子：
2.5
通讯作者：
Abbey, L.
中科院分区：
文献类型：
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作者：
Graham-Acquaah, S.;Ayernor, G. S.;Abbey, L.
采用响应面分析法研究了烫漂温度、烫漂时间和终炒时间对2种白色山药油炸片质构和外观的影响。根据Box-Behnken设计（k=3）推导出15种处理组合并运行。进行方差分析和多元线性回归分析，以确定因素对质地和颜色指数的影响，并拟合预测响应变量的模型。同一组因子组合对两个品种的质构（硬度、断裂度、内聚性、胶粘性和咀嚼性）和色泽（L、a、B）指标的影响存在差异。热烫温度和油炸时间对油炸脆片的质构和外观的影响大于热烫时间。预测烫漂和油炸对山药chips.Practical ApplicationsMillions吨的山药（圆山药）的质地轮廓和颜色的影响的拟合模型推导出每年种植，但是，很少有商业产品已从山药生产。炸薯条在全世界都很受欢迎，冷冻薯片已经发展成为一项价值数十亿美元的业务。山药与马铃薯（Solanum tuberosum）有许多共同的特性，同样可以方便地加工和包装，作为炸薯条生产的冷冻薯片销售。本研究提供了信息的加工因素对油炸山药片的质量特性的影响，类似于马铃薯薯条，以促进山药转化为方便食品的过程中，以满足城市的需求。
Response surface methodology was employed to characterize the effects of blanching temperature, blanching time and final frying time on texture and appearance of fried yam chips produced from two cultivars of white yam (Dioscorea rotundata). Fifteen treatment combinations were derived from Box-Behnken design (k=3) and run. Analysis of variance and multiple linear regression analyses were conducted to determine the effects of factors on the texture and color indices and to fit models for predicting the response variables. There were differences in the effects of the same set of factor combinations on textural attributes (hardness, fracturability, cohesiveness, gumminess and chewiness) and color (L, a, b) indices of the two cultivars used. Blanching temperature and frying time had a greater impact on texture and appearance of fried chips than blanching time. Adequately fitted models were derived for predicting the effects of blanching and frying on the textural profile and color of yam chips.Practical ApplicationsMillions of tonnes of yam (Dioscorea rotundata) are cultivated annually; however, very few commercial products have been produced from yam. French fries are hugely popular all over the world, and frozen potato chips have evolved into a multibillion dollar business. Yam shares many characteristics with potatoes (Solanum tuberosum) and can equally be conveniently processed and packed for distribution as frozen chips for French fries production. This study provides information on the effects of processing factors on the quality characteristics of fried yam chips similar to potato French fries to facilitate the process of transforming yam into a convenient food product to meet urban demand.