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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| Format: | Article |
| Language: | English |
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MDPI AG
2022-07-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/15/2259 |
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| author | Aline Iamin Gomide Ricardo Lemos Monteiro Bruno Augusto Mattar Carciofi João Borges Laurindo |
| author_facet | Aline Iamin Gomide Ricardo Lemos Monteiro Bruno Augusto Mattar Carciofi João Borges Laurindo |
| author_sort | Aline Iamin Gomide |
| collection | DOAJ |
| description | 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 alternative is drying raw or blanched-then-cooled potatoes by MWVD. Cooling the blanched potato before MWVD aims to promote the partial return of the crystalline structure. Thus, this study evaluated how different pretreatments affect potato chips’ starch structure and physical properties. Three samples were dried by MWVD: (i) raw (MWVD-RW), (ii) blanched (MWVD-BL), and (iii) blanched followed by cooling (4 °C for 48 h) (MWVD-BLC) potatoes. MWVD-RW samples presented a higher starch crystallinity (16.9%), which disappeared in MWVD-BL samples and partially returned in MWVD-BLC (8.7%). MWVD-BL and MWVD-BLC samples presented lower bulk (<0.338 g cm<sup>−3</sup>) density and higher porosity (>74%) and crispness. On the other hand, MWVD-BLC samples presented intermediate characteristics for color, true density, and porous distribution compared to others. All samples showed high porosity (>69%) and crispy texture. Therefore, based on the quality assessment, the MWVD-RW and MWVD-BLC produced healthy and crispy oil-free chips with a potentially lower glycemic index. |
| first_indexed | 2024-03-09T05:25:15Z |
| format | Article |
| id | doaj.art-5dced44dd09340b8b74d31b3de4c9c8c |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T05:25:15Z |
| publishDate | 2022-07-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-5dced44dd09340b8b74d31b3de4c9c8c2023-12-03T12:37:22ZengMDPI AGFoods2304-81582022-07-011115225910.3390/foods11152259The Effect of Pretreatments on the Physical Properties and Starch Structure of Potato Chips Dried by Microwaves under VacuumAline Iamin Gomide0Ricardo Lemos Monteiro1Bruno Augusto Mattar Carciofi2João Borges Laurindo3Departament of Chemical and Food Engineering, Federal University of Santa Catarina, EQA/CTC/UFSC, Florianópolis 88040-900, SC, BrazilDepartament of Chemical and Food Engineering, Federal University of Santa Catarina, EQA/CTC/UFSC, Florianópolis 88040-900, SC, BrazilDepartament of Chemical and Food Engineering, Federal University of Santa Catarina, EQA/CTC/UFSC, Florianópolis 88040-900, SC, BrazilDepartament of Chemical and Food Engineering, Federal University of Santa Catarina, EQA/CTC/UFSC, Florianópolis 88040-900, SC, BrazilNative 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 alternative is drying raw or blanched-then-cooled potatoes by MWVD. Cooling the blanched potato before MWVD aims to promote the partial return of the crystalline structure. Thus, this study evaluated how different pretreatments affect potato chips’ starch structure and physical properties. Three samples were dried by MWVD: (i) raw (MWVD-RW), (ii) blanched (MWVD-BL), and (iii) blanched followed by cooling (4 °C for 48 h) (MWVD-BLC) potatoes. MWVD-RW samples presented a higher starch crystallinity (16.9%), which disappeared in MWVD-BL samples and partially returned in MWVD-BLC (8.7%). MWVD-BL and MWVD-BLC samples presented lower bulk (<0.338 g cm<sup>−3</sup>) density and higher porosity (>74%) and crispness. On the other hand, MWVD-BLC samples presented intermediate characteristics for color, true density, and porous distribution compared to others. All samples showed high porosity (>69%) and crispy texture. Therefore, based on the quality assessment, the MWVD-RW and MWVD-BLC produced healthy and crispy oil-free chips with a potentially lower glycemic index.https://www.mdpi.com/2304-8158/11/15/2259snacksoil-freehealthy fooddryingstarch |
| spellingShingle | Aline Iamin Gomide Ricardo Lemos Monteiro Bruno Augusto Mattar Carciofi João Borges Laurindo The Effect of Pretreatments on the Physical Properties and Starch Structure of Potato Chips Dried by Microwaves under Vacuum Foods snacks oil-free healthy food drying starch |
| title | The Effect of Pretreatments on the Physical Properties and Starch Structure of Potato Chips Dried by Microwaves under Vacuum |
| title_full | The Effect of Pretreatments on the Physical Properties and Starch Structure of Potato Chips Dried by Microwaves under Vacuum |
| title_fullStr | The Effect of Pretreatments on the Physical Properties and Starch Structure of Potato Chips Dried by Microwaves under Vacuum |
| title_full_unstemmed | The Effect of Pretreatments on the Physical Properties and Starch Structure of Potato Chips Dried by Microwaves under Vacuum |
| title_short | The Effect of Pretreatments on the Physical Properties and Starch Structure of Potato Chips Dried by Microwaves under Vacuum |
| title_sort | effect of pretreatments on the physical properties and starch structure of potato chips dried by microwaves under vacuum |
| topic | snacks oil-free healthy food drying starch |
| url | https://www.mdpi.com/2304-8158/11/15/2259 |
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