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Ligarda-Samanez CA, Palomino-Rincón H, Choque-Quispe D, Moscoso-Moscoso E, Arévalo-Quijano JC, Huamán-Carrión ML, Quispe-Quezada UR, Muñoz-Saenz JC, Gutiérrez-Gómez E, Cabel-Moscoso DJ, Sucari-León R, Aroquipa-Durán Y, García-Espinoza AJ. Bioactive Compounds and Sensory Quality in Chips of Native Potato Clones ( Solanum tuberosum spp. andigena) Grown in the High Andean Region of PERU. Foods 2023; 12:2511. [PMID: 37444249 DOI: 10.3390/foods12132511] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2023] [Revised: 06/20/2023] [Accepted: 06/26/2023] [Indexed: 07/15/2023] Open
Abstract
Native potatoes (Solanum tuberosum spp. andigena) have diverse pigments and are cultivated in Peru's high Andean regions; they are characterized by containing bioactive compounds that prevent various degenerative diseases. The study aimed to evaluate the physicochemical and sensory quality in chips of native potato clones grown at 3496 m altitude, for which the potatoes were cut into slices and fried in extra virgin olive oil at 180 °C for 200 s. This was determined by proximal analysis, reducing sugars, minerals, color, antioxidant capacity (AC), total phenolic compounds (TPC), and anthocyanins in fresh and chips; an instrumental characterization by FTIR and SEM and sensory tests were also performed. The native potatoes presented low moisture and reduced sugar contents; when frying, their bioactive properties improved, increasing AC, TPC, and trace elements, such as K, Mg, Ca, P, Fe, and Zn. To conclude, fresh clones have high yields in the field and are an essential source of nutrients and bioactive; the salt-free chips of clone B presented better physicochemical properties and greater sensory acceptance, closely followed by clone A. Both clones could be used as raw material by food companies that produce snacks to benefit high Andean agricultural producers.
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Affiliation(s)
- Carlos A Ligarda-Samanez
- Food Nanotechnology Research Laboratory, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
- Nutraceuticals and Biomaterials Research Group, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
- Research Group in the Development of Advanced Materials for Water and Food Treatment, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
- Agroindustrial Engineering, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
| | - Henry Palomino-Rincón
- Nutraceuticals and Biomaterials Research Group, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
- Agroindustrial Engineering, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
| | - David Choque-Quispe
- Nutraceuticals and Biomaterials Research Group, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
- Research Group in the Development of Advanced Materials for Water and Food Treatment, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
- Agroindustrial Engineering, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
- Water and Food Treatment Materials Research Laboratory, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
| | - Elibet Moscoso-Moscoso
- Food Nanotechnology Research Laboratory, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
- Nutraceuticals and Biomaterials Research Group, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
- Research Group in the Development of Advanced Materials for Water and Food Treatment, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
| | - José C Arévalo-Quijano
- Department of Education and Humanities, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
| | - Mary L Huamán-Carrión
- Nutraceuticals and Biomaterials Research Group, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
| | - Uriel R Quispe-Quezada
- Agricultural and Forestry Business Engineering, Universidad Nacional Autónoma de Huanta, Ayacucho 05000, Peru
| | | | - Edgar Gutiérrez-Gómez
- Engineering and Management Faculty, Universidad Nacional Autónoma de Huanta, Ayacucho 05000, Peru
| | | | - Reynaldo Sucari-León
- Engineering and Management Faculty, Universidad Nacional Autónoma de Huanta, Ayacucho 05000, Peru
| | - Yolanda Aroquipa-Durán
- Professional Nursing School, Universidad Nacional Autónoma Altoandina de Tarma, Junín 12731, Peru
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Dash KK, Sharma M, Tiwari A. Heat and mass transfer modeling and quality changes during deep fat frying: A comprehensive review. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.13999] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Affiliation(s)
- Kshirod K. Dash
- Department of Food Processing Technology Ghani Khan Choudhury Institute of Engineering and Technology (GKCIET) Malda West Bengal India
| | - Maanas Sharma
- Department of Food Engineering and Technology Tezpur University Tezpur Assam India
| | - Ajita Tiwari
- Department of Agricultural Engineering Assam University Silchar Assam India
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3
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Hu J, Zhou F, Lin Y, Zhou A, Tan BK, Zeng S, Hamzah SS, Lin S. The effects of photodynamically activated curcumin on the preservation of low alum treated ready-to-eat jellyfish. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108443] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Hu J, Zeng H, Deng C, Wang P, Fan L, Zheng B, Zhang Y. Optimization of vacuum frying condition for producing silver carp surimi chips. Food Sci Nutr 2019; 7:2517-2526. [PMID: 31428339 PMCID: PMC6694419 DOI: 10.1002/fsn3.1077] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2018] [Accepted: 05/09/2019] [Indexed: 11/12/2022] Open
Abstract
In this study, we explored the feasibility of vacuum frying to produce crisp silver carp surimi chips. The influence of three process parameters (frying temperature, frying time, and slice thickness) on the quality parameters of vacuum-fried surimi chips (oil uptake, crispness, and optical properties) was investigated. The experimental results showed the optimal conditions were chosen as 2-mm surimi slice being vacuum-fried at 118°C for 2.5 min. Under these conditions, the oil content, breaking force, and color difference to commercial potato chips were 24.33%, 15.21 N, and 14.03, respectively. Additionally, we also measured the water loss during vacuum frying and the oil quality changes during storage of surimi chips. Results demonstrated the rapid loss of water content of surimi chips during vacuum frying and oil deterioration was kept at acceptable low level up to 100 days. Taken together, our study supported the applicability of vacuum frying technology to produce high-quality silver carp surimi chips.
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Affiliation(s)
- Jiamiao Hu
- China‐Ireland International Cooperation Centre for Food Material Science and Structure DesignFujian Agriculture and Forestry UniversityFuzhouChina
| | - Hongliang Zeng
- China‐Ireland International Cooperation Centre for Food Material Science and Structure DesignFujian Agriculture and Forestry UniversityFuzhouChina
- College of Food ScienceFujian Agriculture and Forestry UniversityFuzhouChina
| | - Changjun Deng
- China‐Ireland International Cooperation Centre for Food Material Science and Structure DesignFujian Agriculture and Forestry UniversityFuzhouChina
- College of Food ScienceFujian Agriculture and Forestry UniversityFuzhouChina
| | - Peixing Wang
- College of Food ScienceFujian Agriculture and Forestry UniversityFuzhouChina
| | - Liyi Fan
- College of Food ScienceFujian Agriculture and Forestry UniversityFuzhouChina
| | - Baodong Zheng
- China‐Ireland International Cooperation Centre for Food Material Science and Structure DesignFujian Agriculture and Forestry UniversityFuzhouChina
- College of Food ScienceFujian Agriculture and Forestry UniversityFuzhouChina
| | - Yi Zhang
- China‐Ireland International Cooperation Centre for Food Material Science and Structure DesignFujian Agriculture and Forestry UniversityFuzhouChina
- College of Food ScienceFujian Agriculture and Forestry UniversityFuzhouChina
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6
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Traffano-Schiffo MV, Laghi L, Castro-Giraldez M, Tylewicz U, Rocculi P, Ragni L, Dalla Rosa M, Fito PJ. Osmotic dehydration of organic kiwifruit pre-treated by pulsed electric fields and monitored by NMR. Food Chem 2017. [DOI: 10.1016/j.foodchem.2017.02.046] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Wexler L, Perez AM, Cubero-Castillo E, Vaillant F. Use of response surface methodology to compare vacuum and atmospheric deep-fat frying of papaya chips impregnated with blackberry juice. CYTA - JOURNAL OF FOOD 2016. [DOI: 10.1080/19476337.2016.1180324] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Lea Wexler
- Escuela de Tecnología de Alimentos, Universidad de Costa Rica, San José, Costa Rica
| | - Ana M. Perez
- Centro Nacional de Ciencia y Tecnología de Alimentos (CITA), Universidad de Costa Rica, San José, Costa Rica
| | - Elba Cubero-Castillo
- Escuela de Tecnología de Alimentos, Universidad de Costa Rica, San José, Costa Rica
| | - Fabrice Vaillant
- Centro Nacional de Ciencia y Tecnología de Alimentos (CITA), Universidad de Costa Rica, San José, Costa Rica
- QualiSud Research Unit, Centre de Coopération Internationale en Recherche Agronomique pour le Développement (CIRAD), UMR 95 QUALISUD, 73 rue J.F. Breton, TA B-95/16, F-34398 Montpellier cedex 5, France
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Seth D, Badwaik LS, Ganapathy V. Effect of feed composition, moisture content and extrusion temperature on extrudate characteristics of yam-corn-rice based snack food. Journal of Food Science and Technology 2013; 52:1830-8. [PMID: 25745265 DOI: 10.1007/s13197-013-1181-x] [Citation(s) in RCA: 50] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/09/2013] [Accepted: 09/26/2013] [Indexed: 11/25/2022]
Abstract
Blends of yam, rice and corn flour were processed in a twin-screw extruder. Effects of yam flour (10-40 %), feed moisture content (12-24 %) and extruder barrel temperature (100-140 °C) on the characteristics of the dried extrudates was investigated using a statistical technique response surface methodology (RSM). Radial expansion ratio differed significantly (p ≤ 0.05) with change in all the independent variables. Highest expansion (3.97) was found at lowest moisture content (12 %) and highest barrel temperature (140 °C). Increased yam flour level decreased the expansion ratio significantly. Water absorption index (WAI) increased significantly with increase of all variables. However, water solubility index (WSI) did not change with change in yam flour percent. Hardness of extrudates that varied from 3.86 to 6.94 N was positively correlated with yam flour level and feed moisture content, however it decreased significantly (p ≤ 0.001) with increase of barrel temperature. Yam percent of 15.75 with feed moisture and barrel temperature at 12.00 % and 140 °C respectively gave an optimized product of high desirability (> 0.90) with optimum responses of 3.29 expansion ratio, 5.64 g/g dry solid water absorption index, 30.39 % water solubility index and 3.86 N hardness. The predicted values registered non-significant (p < 0.10) differences from the experimental results. Further study would include the sensory properties enhancement of extruded snacks and little emphasis on the chemistry of interaction between different components.
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Affiliation(s)
- Dibyakanta Seth
- Department of Food Engineering and Technology, Tezpur University, Napam, Tezpur, Assam 784028 India
| | - Laxmikant S Badwaik
- Department of Food Engineering and Technology, Tezpur University, Napam, Tezpur, Assam 784028 India
| | - Vijayalakshmi Ganapathy
- Department of Food Processing and Engineering, Karunya University, Coimbatore, Tamil Nadu 641114 India
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Diamante LM, Hironaka K, Yamaguchi Y, Nademude E. Optimisation of vacuum impregnation of blackcurrant-infused apple cubes: application of response surface methodology. Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12351] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Lemuel M. Diamante
- Department of Wine, Food and Molecular Biosciences; Lincoln University; Lincoln 7647 Christchurch Canterbury New Zealand
| | - Kazunori Hironaka
- Department of Regional Agricultural Engineering; University of the Ryukyus; Senbaru-1,A Nishihara 903-0213 Okinawa Japan
| | - Yukiko Yamaguchi
- Department of Wine, Food and Molecular Biosciences; Lincoln University; Lincoln 7647 Christchurch Canterbury New Zealand
| | - Erihemu Nademude
- Department of Regional Agricultural Engineering; University of the Ryukyus; Senbaru-1,A Nishihara 903-0213 Okinawa Japan
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Zhang QA, Fan XH, Li T, Zhang ZQ, Liu YK, Li XP. Optimisation of ultrasound extraction for flavonoids from semen astragali complanati and its identification by HPLC-DAD-MS/MS. Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12178] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Qing-An Zhang
- School of Food Engineering and Nutrition Science; Shaanxi Normal University; Xi'an; 710062; China
| | - Xue-Hui Fan
- School of Sports; Shaanxi Normal University; Xi'an; 710062; China
| | - Tao Li
- School of Life Sciences; Shaanxi Normal University; Xi'an; 710062; China
| | - Zhi-Qi Zhang
- School of Chemistry and Chemical Engineering; Shaanxi Normal University; Xi'an; 710062; China
| | - Ying-Kun Liu
- School of Sciences; ZheJiang A & F University; Lin'an; 311300; China
| | - Xiao-Ping Li
- School of Food Engineering and Nutrition Science; Shaanxi Normal University; Xi'an; 710062; China
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