Quality Comparison of Baked Potato Strips under different Baking Conditions
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Abstract:
In order to investigate the baking process of baked potato strips, changes in moisture content, water state, antioxidative activity, total phenol content, flavor substances, degree of color and texture characteristics of potato strips prepared with different baking temperatures and baking times were analyzed . Increase of baking temperature and decrease of baking time could lead to the water moility and moisture content of baked potato strips decreased, while the degree of hardness and chewing decreased at first and then increased. The antioxidant activity and total phenolic content showed an upward trend with gradually deepened color. There were no significant effects on the main flavor species of baked potato strips, but the influence on the content was obvious. Under the baking condition of 160 ℃, 25 min, the hardness of potato strip was 1532.14 g, and the DPPH free radical scavenging rate was 85.25% and the total phenolic content was 279.18 mg/100 g, which were relatively high. The baked potato strips had bright flavor, bright color, indicating that this above baking condition was suitable. This study will provide a theoretical reference for selecting suitable baking conditions for the potato to be eaten or processed.
