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 ...
Catalina Bravo +8 more
doaj +2 more sources
Application of Tarkhineh Fermented Product to Produce Potato Chips With Strong Probiotic Properties, High Shelf-Life, and Desirable Sensory Characteristics [PDF]
Frontiers in Microbiology, 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 ...
Amir Kiani +5 more
doaj +2 more sources
Comparative analysis of physicochemical properties, sensory characteristics, and volatile flavor compounds in five types of potato chips [PDF]
Frontiers in NutritionIntroductionPotato 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 ...
Qiaozhen Zhang +6 more
doaj +2 more sources
Tarkhineh as a new microencapsulation matrix improves the quality and sensory characteristics of probiotic Lactococcus lactis KUMS-T18 enriched potato chips [PDF]
Scientific Reports, 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 ...
Amir Kiani +5 more
doaj +2 more sources
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
exaly +3 more sources
Dual-Stage ultrasound in deep frying of potato chips; effects on the oil absorption and the quality of fried chips [PDF]
Ultrasonics SonochemistryPotato 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
Peyman Alikhani Chamgordani +4 more
doaj +2 more sources
Applied Sciences (Switzerland), 2022 Coloured potato chips, due to a higher concentration of bioactive compounds, may be healthier compared to traditional chips. This study examined the effect of cultivar and different slice thicknesses and frying temperatures on the physico-chemical and ...
Jurgita Kulaitiené +2 more
exaly +3 more sources
Effects of preliminary treatment by ultrasonic and convective air drying on the properties and oil absorption of potato chips [PDF]
Ultrasonics Sonochemistry, 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 ...
Jin Zhang, Liuping Fan
doaj +2 more sources
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.
Heba Mostafa
doaj +2 more sources
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 ...
Tianyan Zheng, Rosana G. Moreira
doaj +2 more sources