Evaluation of cooking, nutritional, and quality characteristics of fresh‐cut potato slice pretreated with acetic acid. Issue 1 (25th December 2021)

• Record Type: Journal Article
• Authors: Gong, Weihua; Shi, Bingyan; Zeng, Fan‐kui; Dong, Nan; Lei, Zunguo; Liu, Jia
• Is Part Of: Journal of food science. Volume 87:Issue 1(2022)
• Page Start: 427
• Page End: 437
• Publication Date: 2021-12-25
• Subjects: acetic acid -- boiling resistance -- digesting resistance -- fresh‐cut potato slice -- pectin gelation; Food -- Periodicals; Food -- Research -- Periodicals; Food -- Periodicals; Research -- Periodicals; Levensmiddelen; Voeding; 664
• DOI: 10.1111/1750-3841.16000
• Languages: English
• ISSNs: 0022-1147

Abstract

Abstract : Abstract: Fresh‐cut potato slices are very popular in the service of hot‐pots. However, the gelatinized starch easily escaping from the potato cells during cooking causes the thickening of beef tallow or soup in the hot‐pot. Thus, acetic acid is considered for solving the problem of potato slices. Besides, the nutritional and quality characteristics of potato slices are also evaluated in this study. Results show that 1.0%–1.5% (v/v) acetic acid treatment can decrease mass loss and starch digestion rate, and delay the degradation of ascorbic acid and deterioration of color and texture of potato slices. Such treatment also inhibits membrane oxidation and PPO activity, and increase the total phenolic accumulation of potato slice in 7‐day storage. The cell wall integrity of the potato slice is strengthened by acetic acid treatment, providing a strategy for the improvement of the boiling resistance of potato slice, and endowing potato slice with the digesting resistance. Practical Application: Acid pretreatment would cause the intensification of potato cell wall, which finally decrease the in vitro digestibility through decrease of leakage of gelatinized starch from potato cell and the contact between gelatinized starch and digesting enzyme. This observation proved that the integrity of cell structure in vegetable is important for their processing quality improvement (especially for their hardness improvement after heating or fermentation).