| Title: | "The progression of lipid oxidation, beta-carotenes degradation and sensory perception of batch-fried sliced sweet potato crisps during storage" |
| Author(s): | Agarwal D; Mui L; Aldridge E; McKinney J; Hewson L; Fisk ID; |
| Address: | "The New Zealand Institute of Plant and Food Research, Canterbury Agriculture & Science Centre, Gerald St, Lincoln, 7608, New Zealand" |
| ISSN/ISBN: | 2042-650X (Electronic) 2042-6496 (Print) 2042-6496 (Linking) |
| Abstract: | "Dee are a unique and rapidly growing part of the global snack food market and are recognised as having distinct sensory properties (taste and texture). In this study, the development of important volatile aroma compounds over storage was evaluated and their chemical origin explained. Sweet potatoes were batch fried in high oleic sunflower oil (HOSO) and subjected to accelerated shelf life testing. Headspace volatiles were analysed using SPME GC-MS and correlated with sensory perception. All the components (sweet potatoes, oil and beta-carotene) showed significant degradation after 3 weeks of storage at accelerated conditions (equivalent to 12 weeks in real-time at 25 degrees C). Marker volatiles associated with lipid oxidation such as hexanal, octanal, pentanal were identified, in addition to norisoprenoids from beta-carotene degradation such as beta-ionon, 5,6-epoxy-beta-ionone, dihydroactinidiolide (DHA) and beta-cyclocitral. The most prominent marker of lipid oxidation (hexanal) rapidly increased at week 1, whereas the carotene degradation makers did not rapidly increase until week 3 suggesting a delayed response. The frying temperature during the batch frying process of SPC was also shown to play a significant role in the sensory perception of the product over the shelf life. Overall, the results suggest that tight control of process variables and raw material design may enable extended shelf life and potentially enhanced health credentials for the product. These findings are unique to SPC, but also of value to the wider food industry" |
| Keywords: | Aldehydes/analysis Benzofurans/analysis Cooking Diterpenes Food Industry Gas Chromatography-Mass Spectrometry Hot Temperature Ipomoea batatas/*anatomy & histology *Lipid Metabolism *Lipids Norisoprenoids/analysis Odorants Oxidation-Reduction Sensation Sun; |
| Notes: | "MedlineAgarwal, Deepa Mui, Lim Aldridge, Emma McKinney, James Hewson, Louise Fisk, Ian Denis eng England 2021/04/28 Food Funct. 2021 May 21; 12(10):4535-4543. doi: 10.1039/d0fo03100c. Epub 2021 Apr 27" |
