Effects of pulsed electric field treatment and raw material storage on processing properties and quality attributes of fried sweet potato chips
Year: 2025
Type: article
Abstract: Exploring the intersection of innovative processing techniques and storage conditions, this study investigates how pulsed electric field (PEF) treatment, and raw material storage impact the quality of sweet potato chips. Acrylamide as a critical process contaminant is considered. Furthermore, crispiness as one of the most important sensory properties of snack products and other quality parameters like fat content and color are analyzed. The application of PEF led to a significant higher crispiness, significant reductions in fat content of sweet potato chips and an enhanced release of reducing sugars from sweet potato slices, which are precursors of acrylamide. Low specific energy inputs (0.3 kJ∙kg-1) were advantageous for color and possibly for acrylamide content, whereas high PEF treatments (> 1 kJ∙kg-1) led to less favorable color values and higher acrylamide contents. Raw storage led to a reduction in starch and increase in reducing sugar content of sweet potatoes which caused less starch gelatinization during frying leading to higher fat content and reduced crispiness, yet no significant changes in acrylamide content were observed. PEF treated chips were preferred based on their sensory attributes but adaptations of the frying process, due to the altered structural properties, are needed to use the full potential of PEF.
Source: Applied Food Research
Authors: Madita Anna-Maria Kirchner, Kevin Hill, Claudia Siemer, Ute Weisz, Stefan Toepfl
Language: English
Subfield: Biotechnology
Domain: Life Sciences
SDG: Zero hunger
Open Access status: gold
Estimated APC paid: $2,050
OpenAlex ID: W4415592065