油炸食品含油量低,营养品质改善,较高的脆性,和更好的感官属性。食用涂层可以减少深脂油炸食品中的过量油吸收。此外,油炸前的超声波处理降低了食品的油吸收。所以,在这项研究中,口香糖可食用涂层和超声波预处理(在75和150W的两种不同功率水平下)对马铃薯切片油炸时间的影响,和水分百分比,吸油量,质地硬度,表面积变化,颜色参数(亮度,发红,黄色,和总颜色变化),并检查了油炸马铃薯片的感官特性。罗勒种子胶(BSG)的可食用包衣和超声预处理显着增加了切片的油炸时间(p<0.05)。油炸片的平均水分含量从49.48%变为60.55%,并通过可食用涂层和超声波处理进一步增加。最高(26.92%)和最低(14.56%)的吸油量是未涂层和涂层超声处理(150W)油炸马铃薯片,分别。超声预处理显著提高了油炸马铃薯片的硬度(p<0.05)。低和高强度超声预处理(75W和150W,分别)显着降低了油炸马铃薯片的结皮面积变化(p<0.05)。油炸样品的平均亮度指数从63.30变为71.58,并随着超声功率的增加而增加。最小的发红,黄色,和总颜色变化指数为涂覆和高功率超声处理(150W)样品,分别。最高的外观,气味,纹理,风味,和总体验收是对于涂覆和高功率超声处理(150W)的样品。
Fried food products have low oil content with improved nutritional quality, higher crispiness, and better sensory attributes. Edible coatings can decrease the excessive oil uptake in deep-fat fried food products. Furthermore, ultrasound treatment before frying process decreased oil uptake of food products. So, in this study, the impact of gum edible coating and ultrasonic pretreatment (at two different power levels of 75 and 150 W) on the frying time of potato slices, and moisture percent, oil uptake, texture hardness, surface area change, color parameters (lightness, redness, yellowness, and total color change), and sensory attributes of fried potato slices were examined. Edible coating with basil seed gum (BSG) and ultrasonic pretreatment significantly increased the frying time of the slices (p < 0.05). The average moisture content of the fried slices changed from 49.48 % to 60.55 %, and was further increased by edible coating and ultrasonic treatment. The highest (26.92 %) and lowest (14.56 %) oil uptake were for the uncoated and coated-sonicated (150 W) fried potato slices, respectively. The ultrasound pretreatment significantly increased the hardness of fried potato slices (p < 0.05). The low and high intensity ultrasonic pretreatment (75 W and 150 W, respectively) significantly decreased the crust area change of fried potato slices (p < 0.05). The average lightness index of the fried samples changed from 63.30 to 71.58, and increased with increasing ultrasonic power. The minimum redness, yellowness, and total color change indexes were for the coated and high-power sonicated (150 W) samples, respectively. The highest appearance, odor, texture, flavor, and overall acceptance were for the coated and high-power sonicated (150 W) sample.