Microwave heating instead of blanching to produce low-fat French fries

Zhang, Cheng; Lyu, Xiaomei; Aadil, Rana Muhammad; Tong, Yanjun; Zhao, Wei; Yang, Ruijin

doi:10.1016/j.ifset.2023.103298

Cited by 12 publications

(4 citation statements)

References 43 publications

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“…A significant reduction (p < 0.05) in residual POD activity was observed in all blanched samples with MB 900 showing maximum reduction, indicating the intensity of enzymatic denaturation brought by high-power microwaves (Table 2). At higher power, microwaves generate thermal stresses which lead to modification of the secondary structure of enzymes, thus leading to a decline in their activity (39). MB 100 samples for both varieties showed a positive residual POD activity (qualitative analysis) which can be attributed to the lower amount of thermal shock experienced by POD at a lower microwave power.…”

Section: Impact Of Blanching On Residual Peroxidase Activitymentioning

confidence: 97%

The influence of conventional and novel blanching methods on potato granules, phytochemicals, and thermal properties of colored varieties

et al. 2023

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IntroductionColored potatoes comprise many bioactive compounds that potentially support human health. Polyphenols present in them have associated therapeutic benefits like antimutagenic and anticarcinogenic properties.MethodThe current study aimed to explore the effects of different blanching methods (steam blanching, hot water blanching, and microwave-assisted blanching) on the phytochemical and structural aspects of PP-1901 and Lady Rosetta (LR) potato varieties. Changes in the antioxidant activity, color, total ascorbic acid, phenolic, and flavonoid content were based on the variations in parameters including temperature (blanching using hot water and steam) and capacity 100– 900 W (blanching using microwave).ResultsFor both PP-1901 and LR varieties, all the blanching methods led to a significant reduction in residual peroxidase activity, as well as affecting their color. The preservation of bioactive substances exhibited a microwave steam>hot water blanching trend. Blanching significantly increased the antioxidant activity of all the samples. Additionally, Fourier-transform infrared spectroscopy revealed that phytocompounds were retained to their maximum in microwave-blanched samples, especially at 300 W. The type of blanching method significantly affected the thermal properties of potatoes by disrupting the ordered structure of the matrix.DiscussionMicrowaves at 300 W can be used as a novel and suitable alternative technique for blanching potatoes, which successfully retained the original quality of it in comparison to steam and hot water blanching.

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Section: Impact Of Blanching On Residual Peroxidase Activitymentioning

confidence: 97%

The influence of conventional and novel blanching methods on potato granules, phytochemicals, and thermal properties of colored varieties

et al. 2023

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“…The surface morphology of the French fries was dehydrated and de‐oiled was observed using a JSM‐6010LA microscope (JEOL) at 200×. Samples were gold coated by sputtering at 10 mA for 10 min in a Denton Desk V ion sprayer (Denton Vacuum) to improve image quality (Zhang et al, 2023 ).…”

Section: Methodsmentioning

confidence: 99%

Comparative study of conventional frying and air frying on the quality of potatoes (Solanum tuberosum L.)

Coria‐Hernández

Arjona‐Román

Meléndez‐Pérez

2023

Food Science & Nutrition

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The human being has historically consumed fried foods for centuries; however, conventional frying has a disadvantage, immersion in vegetable and/or animal oils, which leads to the search for different options. This is why air frying is a good alternative, which still has a wide field of study. In this work, frozen French fries of a brand marketed in Mexico that were subjected to frying in canola oil and air frying were compared. They were evaluated through the change in the removed moisture content, water activity, color profile, hardness, fracturability, and surface damage by SEM, thermal analysis by MDSC, and chemical by FTIR‐ATR spectroscopy. Air‐fried French fries were found to contain about 48% less moisture, fewer perceptible color changes, and less surface damage translated into better crunchiness compared with conventionally fried. It was also found that the changes at the chemical level are smaller, mainly attributed to the absence of canola oil and that the thermal transitions are more stable in terms of temperatures and enthalpies, which makes it possible to emphasize that air frying is a good alternative for developing new fried products that allow expanding the variety of these in the market without sacrificing some quality attributes.

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“…Therefore, many polar molecules undergo movement and friction, consequently converting the electromagnetic energy into heat energy to achieve the blanching effect. MWB pretreatment is characterized by a fast heating speed, high energy efficiency, little influence on nutrient content and straightforward operation (C. Zhang, Lyu, et al, 2023). Table 3 shows the effects of MWB pretreatment on mushroom drying and quality characteristics.…”

Section: Mwbmentioning

confidence: 99%

Research progress of mushroom drying pretreatment technology

Yang,

Wang,

et al. 2024

J Food Process Engineering

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Mushrooms are delicious foodstuffs that are rich in nutrients, but they have high moisture contents and are easily spoiled. While mushrooms are usually preserved by drying, the process tends to reduce quality, and it takes a long time and consumes a large amount of energy. To improve the mushroom drying efficiency and quality, pretreatment is often conducted. In this review, a comprehensive summary of commonly used pretreatments for mushroom drying is provided. Moreover, the effects of various pretreatments on the drying rate and quality characteristics of mushrooms are summarized, and their respective advantages and limitations are analyzed. Furthermore, the application and development prospects of various mushroom drying pretreatments are analyzed and discussed.Practical applicationsThe pretreatment before mushroom drying can shorten drying time, maintain the optimal color and taste of dried mushroom, and reduce nutrient loss. This review summarizes two types of pretreatment methods used in mushroom drying: thermal pretreatment and nonthermal pretreatment. It can provide reference for the application and research of pretreatment in mushroom drying, and also provide new ideas for the optimization of industrial mushroom drying processes.

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Microwave heating instead of blanching to produce low-fat French fries

Cited by 12 publications

References 43 publications

The influence of conventional and novel blanching methods on potato granules, phytochemicals, and thermal properties of colored varieties

The influence of conventional and novel blanching methods on potato granules, phytochemicals, and thermal properties of colored varieties

Comparative study of conventional frying and air frying on the quality of potatoes (Solanum tuberosum L.)

Research progress of mushroom drying pretreatment technology

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