Process standardization and storability of calcium fortified potato chips through vacuum impregnation

Effects of Vacuum Impregnation with Calcium Ascorbate and Disodium

30 This study aimed to improve the shelf life of Chinese red bayberries using vacuum impregnation. 31 Vacuum pressure of 5 kPa for 15 min, atmospheric pressure for 10 min, an impregnation temperature of 32 20 °C, alone or in combination with isotonic sucrose solution, 1% food-grade disodium stannous citrate 33 (DSC), and 2% food-grade calcium ascorbate were used for vacuum impregnation. Quality...

Vacuum Impregnation Pretreatment of Fresh Cut Vegetable

Vegetal products are generally characterized through a high level of sensitivity due to environmental factors and to the operations they are submitted to during their preparation. This leads to meaningful changes regarding vegetal products nutritional and sensorial characteristics. The prevention of such drawbacks can be made by introducing active compounds in their structure in order to protec...

Preparation of calcium- and magnesium-fortified potato starches with altered pasting properties.

Calcium- and magnesium-fortified potato starches were prepared by immersion in various concentrations of CaCl2 and MgCl2 aqueous solutions, respectively. The pasting properties, i.e., peak viscosity and breakdown, of all the starches obtained above were analyzed using a Rapid Visco Analyzer. Furthermore, the gelatinization properties and in vitro digestibility of the representative calcium- and...

Low-acrylamide French fries and potato chips

SUMMARY Acrylamide is produced in starchy foods that are baked, roasted or fried at high temperatures. Concerns about the potential health issues associated with the dietary intake of this reactive compound led us to reduce the accumulation of asparagine, one of its main precursors, in the tubers of potato (Solanum tuberosum). This metabolic change was accomplished by silencing two asparagine s...

The science of pesticide-free potato chips.