Effect of starch retrogradation on texture of potato chips dried by low-pressure superheated steam drying = ผลของการคืนตัวของแป้งต่อลักษณะเนื้อสัมผัสของมันฝรั่งแผ่นที่ผ่านการอบแห้งด้วยไอน้ำร้อนยวดยิ่งที่สภาวะความดันต่ำ


รุ่งทิพย์ กิ่งคำ


วิทยานิพนธ์. (2007) 75 หน้า



The effects of initial slice thickness, degree of starch retrogradation and final moisture contents on the texture and degree of crystallinity of potato chips dried by low-pressure superheated steam drying (LPSSD) were investigated in this study. LPSSD of potato chips underwent various initial slice thicknesses (1.5, 2.5 and 3.5 mm) and degrees of starch retrogradation viz. pretreatment methods (blanching and then freezing for 24 hours, blanching and then repeated freezing thawing for 3 and 5 cycles) wrer carried out until the final moisture content reach around 1.5, 2.5 and 3.5% (d.b.) to investigated the quality of potato chips in terms of hardness, toughness and crispness and degree of ccrystallinity of dried products by X-ray diffraction technique. For the drying kinetics, the various pretreatment methods were found to have an obvious effect on the rate of moisture reduction of the samples. In terms of product quality, initial slice thickness significantly affected the textural quality of dried products while the final moisture content did not show any significantly. Higher degrees of starch retrogradation led to increasing in hardness and toughness of dried chip, but did not show any significant effect in terms of crispness In terms of degree of crystallinity, increasing of the degree of starch retrogradation yiedlded higher degree of crystallinity and led to an increase in the hardness and toughness of dried potato chips