The Effect of Pretreatments on the Physical Properties and Starch Structure of Potato Chips Dried by Microwaves under Vacuum

The Effect of Pretreatments on the Physical Properties and Starch Structure of Potato Chips Dried by Microwaves under Vacuum

Native potato starch has a semi-crystalline structure associated with a low glycemic index. Microwave vacuum drying (MWVD) produces crispy snacks under mild temperatures, reducing starch structural changes. However, blanching pretreatment gelatinizes starch, reducing crystallinity. A promising alter...

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Bibliographic Details
Main Authors: Aline Iamin Gomide, Ricardo Lemos Monteiro, Bruno Augusto Mattar Carciofi, João Borges Laurindo
Format: Article
Language:English
Published: MDPI AG 2022-07-01
Series:Foods
Subjects:
snacks
oil-free
healthy food
drying
starch
Online Access:https://www.mdpi.com/2304-8158/11/15/2259

Internet

https://www.mdpi.com/2304-8158/11/15/2259

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