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Mao C, Chen Y, Liu T, Ye P, Wang Y, Chen X, Fu H, Wang Y, Wang K. Freezing pre-treatment improves radio frequency explosion puffing (RFEP) quality by altering the cellular structure of purple sweet potato [Ipomoea batatas (L) Lam.]. Food Res Int 2024; 184:114265. [PMID: 38609243 DOI: 10.1016/j.foodres.2024.114265] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2023] [Revised: 03/16/2024] [Accepted: 03/19/2024] [Indexed: 04/14/2024]
Abstract
Radio frequency explosion puffing (RFEP) is a novel oil-free puffing technique used to produce crispy textured and nutritious puffed snacks. This study aimed to investigate the effects of freezing at different temperatures (-20 °C, -40 °C, -80 °C) for14 h and freezing times (1 and 2 times) on the cellular structure of purple sweet potato and the quality of RFEP chips. The analysis of cell microstructure, conductivity, and rheology revealed that higher freezing temperatures and more freezing times resulted in increased damage to the cellular structure, leading to greater cell membrane permeability and decreased cell wall stiffness. However, excessive damage to cellular structure caused tissue structure to collapse. Compared with the control group (4 °C), the RFEP sample pre-frozen once at -40 °C had a 47.13 % increase in puffing ratio and a 61.93 % increase in crispness, while hardness decreased by 23.44 % (p < 0.05). There was no significant change in anthocyanin retention or color difference. X-ray microtomography demonstrated that the RFEP sample pre-frozen once at -40 °C exhibited a more homogeneous morphology and uniform pore distribution, resulting in the highest overall acceptability. In conclusion, freezing pre-treatment before RFEP can significantly enhance the puffing quality, making this an effective method for preparing oil-free puffing products for fruits and vegetables.
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Affiliation(s)
- Chao Mao
- Northwest A&F University, College of Food Science and Engineering, Yangling, Shanxi 712100, China
| | - Yurui Chen
- Northwest A&F University, College of Food Science and Engineering, Yangling, Shanxi 712100, China
| | - Tong Liu
- Northwest A&F University, College of Food Science and Engineering, Yangling, Shanxi 712100, China
| | - Pengfei Ye
- Northwest A&F University, College of Food Science and Engineering, Yangling, Shanxi 712100, China
| | - Yequn Wang
- Northwest A&F University, College of Food Science and Engineering, Yangling, Shanxi 712100, China
| | - Xiangwei Chen
- Northwest A&F University, College of Food Science and Engineering, Yangling, Shanxi 712100, China
| | - Hongfei Fu
- Northwest A&F University, College of Food Science and Engineering, Yangling, Shanxi 712100, China
| | - Yunyang Wang
- Northwest A&F University, College of Food Science and Engineering, Yangling, Shanxi 712100, China.
| | - Ke Wang
- Northwest A&F University, College of Food Science and Engineering, Yangling, Shanxi 712100, China; School of Food Science, Henan Institute of Science and Technology, 90 Eastern Hualan Avenue, Xinxiang 453003, China.
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Liu CJ, Xue YL, Guo J, Ren HC, Jiang S, Li DJ, Song JF, Zhang ZY. Citric acid and sucrose pretreatment improves the crispness of puffed peach chips by regulating cell structure and mechanical properties. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111036] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Texture of Hot-Air-Dried Persimmon ( Diospyros kaki) Chips: Instrumental, Sensory, and Consumer Input for Product Development. Foods 2020; 9:foods9101434. [PMID: 33050375 PMCID: PMC7601633 DOI: 10.3390/foods9101434] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2020] [Revised: 10/05/2020] [Accepted: 10/06/2020] [Indexed: 11/17/2022] Open
Abstract
Persimmon (Diospyros kaki) is an underutilized tree fruit. Previous studies have shown the feasibility of making a hot-air-dried, chip-style product from persimmon. However, the texture of this type of product has not been explored or connected to consumer preference. Thus, for dried samples representing 37 cultivars, this study aimed to (1) predict trained sensory panel texture attributes from instrumental measurements, (2) predict consumer liking from instrumental measurements and sensory texture attributes, and (3) elucidate whether astringency type affects dried product texture. Partial least-squares regression models of fair-to-good quality predicted all measured sensory texture attributes (except Tooth Packing) from instrumental measurements. Modeling also identified that consumer preference is for a moist, smooth texture. Lastly, while astringency type has significant (p < 0.05) effects on several individual texture attributes, astringency type should not be used a priori to screen-in or -out persimmon cultivars for processing into a hot-air-dried product.
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