Magnesium ion impregnation in potato slices to improve cell integrity and reduce oil absorption in potato chips during frying

• Main Authors: Tianyan Zheng, Rosana G. Moreira
• Format: Article
• Language: English
• Published: Elsevier 2020-12-01
• Series: Heliyon
• Subjects: Deep fat frying; Vacuum impregnating; Ultrasound; Kinetics; Texture; Quality
• Online Access: http://www.sciencedirect.com/science/article/pii/S2405844020326761

The effect of structural alteration of potato tissues by using divalent ions on oil uptake, texture, and color of deep-fat fried potato chips. The structure modification was achieved by sonication-assisted vacuum impregnation (SVI), with varying sonication times and soaking concentrations of MgCl2.SVI pretreated (sonicated by 50 min in a 15K magnesium solution) potato chips had 20% and 41% less oil content than the NSVI and control samples, respectively; and absorbed 29% more magnesium than the NSVI samples. The SVI pretreatment significantly affected product texture, color, shrinkage, and porosity.Potato chips treated with combined MgCl2 and CaCl2 received a significant higher score than the other two treatments because of the improved sample's texture (crispness).Microscopic analysis of SEM images showed a well-intact cellular structure and thicker middle lamelae after SVI treatment compared to the control samples.