The effect of cold atmospheric plasma pretreatment on oil absorption, acrylamide content and sensory characteristics of deep-fried potato strips.

ABSTRACT: This study investigated the impact of 60 kV Cold Atmospheric Plasma (CAP) pretreatment for varying durations (5, 10, and 15 min) on potato strip characteristics before and after frying, emphasizing oil uptake, acrylamide formation. Potato samples treated with cap showed significantly better physicochemical characteristics. Scanning electron microscopy revealed deformation of cell wall due to CAP treatment. Fourier-transform infrared spectroscopy indicated structural changes, while X-ray diffraction analysis suggested that starch remained amorphous state in CAP-pretreated samples. Post-frying, CAP-treated potato strips exhibited altered oil distribution with reduced absorption, possibly due to microstructural changes. CAP substantially reduced acrylamide formation during frying by degrading

SUBMITTER: Nateghi L 

PROVIDER: S-EPMC10876579 | biostudies-literature | 2024 Mar

REPOSITORIES: biostudies-literature