Magnesium ion impregnation in potato slices to improve cell integrity and reduce oil absorption in potato chips during frying

Heliyon. 2020 Dec 26;6(12):e05834. doi: 10.1016/j.heliyon.2020.e05834. eCollection 2020 Dec.


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 sonication times and soaking concentrations of MgCl2. SVI pretreated (sonicated by 50 min in a 15K magnesium solution) potato chips had 20% and 41% less oil content than the NSVI and control samples, respectively; and absorbed 29% more magnesium than the NSVI samples. The SVI pretreatment significantly affected product texture, color, shrinkage, and porosity. Potato chips treated with combined MgCl2 and CaCl2 received a significant higher score than the other two treatments because of the improved sample's texture (crispness). Microscopic analysis of SEM images showed a well-intact cellular structure and thicker middle lamelae after SVI treatment compared to the control samples.

Keywords: Deep fat frying; Kinetics; Quality; Texture; Ultrasound; Vacuum impregnating.