Abstract
This study aimed to compare the effects of pulsed electric field (PEF) pretreatment on fresh-cut lotus root and its frying quality with those under blanching (80 °C, 3 min). The lotus root slices were treated by 10,000 pulses at different electric field strength (0.5, 1.0 and 1.5 kV/cm) with specific energy levels (5.56, 22.20 and 50.00 kJ/kg). PEF treatment decreased the reducing sugar content in fresh samples and then diminished the Millard reaction, including lower browning index and 25.9% reduction in acrylamide content. Besides, membrane disintegration occurred when the cells were subjected to PEF, resulting in soft tissue structure and a reduction of oil inhalation of 15%. Results imply that PEF treatment can be used as a viable alternative to blanching to pretreat lotus root slices, effectively saved thermal energy required for industrial production and delivered more positive effects on quality of fried slices.
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