Stability of Phenolic Compounds, Antioxidant Activity and Color Parameters in Colored-Flesh Potato Chips. [PDF]
Molecules, 2023 Potato (Solanum tuberosum) chips are the most consumed snacks worldwide today. Colored potato chips prepared from potato cultivars with red and purple flesh are a novel alternative to traditional potato chips because of their higher phenolic compound ...
Bravo C +8 more
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Application of Tarkhineh Fermented Product to Produce Potato Chips With Strong Probiotic Properties, High Shelf-Life, and Desirable Sensory Characteristics. [PDF]
Front Microbiol, 2021 The application of Tarkhineh texture to protect probiotics in potato chips has been investigated as the main goal in this paper. In this study, the probiotic assessments, morphological characteristics, sensory evaluation, and survival rates of the ...
Kiani A +5 more
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Comparative analysis of physicochemical properties, sensory characteristics, and volatile flavor compounds in five types of potato chips. [PDF]
Front NutrIntroductionPotato chips are the primary product of the potato leisure food market. And the level of consumer preference is strongly influenced by their flavor.MethodsIn this study, five potato chips were compared by combining their physicochemical ...
Zhang Q +6 more
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Dual-Stage ultrasound in deep frying of potato chips; effects on the oil absorption and the quality of fried chips. [PDF]
Ultrason SonochemPotato chips are popular high-consuming ready-to-eat meals in all of the world which specially attract a lot of attention from youth and children. Reducing oil absorption and improving the quality of chips are major undertakings within the industry. This
Alikhani Chamgordani P +4 more
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Tarkhineh as a new microencapsulation matrix improves the quality and sensory characteristics of probiotic Lactococcus lactis KUMS-T18 enriched potato chips. [PDF]
Sci Rep, 2021 In the present study, probiotic potato chips containing a newly isolated probiotic Lactococcus lactis KUMS-T18 strain were produced by using a simple spraying method and then enhancing the stability, survival rate, and sensory characteristics of product ...
Kiani A +5 more
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Effects of preliminary treatment by ultrasonic and convective air drying on the properties and oil absorption of potato chips. [PDF]
Ultrason Sonochem, 2021 The initial water content was closely related to the oil absorption and properties of fried food. The effects of convective air drying (D) and ultrasound combined convective air drying (UD) pretreatment on the properties and oil absorption of potato ...
Zhang J, Fan L.
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Lyophilized Probiotic Lactic Acid Bacteria Viability in Potato Chips and Its Impact on Oil Oxidation. [PDF]
Foods, 2020 To produce a new probiotic-containing food product, potato chips, as the most preferred fast food, were chosen. Preferably, it should be preserved for a long period without oxidation.
Mostafa H.
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Magnesium ion impregnation in potato slices to improve cell integrity and reduce oil absorption in potato chips during frying. [PDF]
Heliyon, 2020 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 ...
Zheng T, Moreira RG.
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Applied Food Research, 2022 In the present study, the heat and mass transfer parameters related to the potato chips and frying medium were determined, and the changes in some physical and chemical quality attributes of the potato chips were investigated during frying at 175 °C. The
Erdal Ağçam
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Hot Air Drying Characteristics and Shrinkage Dynamics Model of Potato Chips
Shipin gongye ke-ji, 2022 In order to improve the drying efficiency and quality of potato chips, and to control the shrinkage deformation during hot air drying, the effects of temperature (45, 55, 65, 75 ℃) and slice thickness (3, 5, 7, 9 mm) on the drying characteristic curve ...
He LIU +5 more
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