ArticleJournal of food science and technology2016
Vacuum impregnation: a promising way for mineral fortification in potato porous matrix (potato chips).
Article in Journal of food science and technology, 2016. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed, 18 citations in OpenAlex.
- Recent advances in vacuum impregnation of fruits and vegetables processing: A concise review.Heliyon · 2024Review
- Accelerating cryoprotectant delivery using vacuum infiltration.Cryobiology · 2023Article
- Potato snacks added with active components: effects of the vacuum impregnation and drying processes.Journal of food science and technology · 2020Article
- Studies on in vitro bioavailability and starch hydrolysis in zinc fortified ready-to-eat parboiled rice (Journal of food science and technology · 2019Article
- Variation in properties of tender jackfruit during different stages of maturity.Journal of food science and technology · 2018Article
Corrections and comments
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Authors and funding
8 authors at 3 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Potato chips can be considered as an ideal carrier for targeted nutrient/s delivery as mostly consumed by the vulnerable group (children and teen agers). The present study was planned to fortifiy potato chips with calcium (Calcium lactate) and zinc (Zinc sulphate) using vacuum impregnation technique. At about 70-80 mm Hg vacuum pressure, maximum level of impregnation of both the minerals was achieved. Results showed that after optimization, calcium lactate at 4.81%, zinc sulphate at 0.72%, and vacuum of 33.53 mm Hg with restoration period of 19.52 min can fortify potato chips that can fulfil 10 and 21% need of calcium and zinc, respectively of targeted group (age 4-17 years). The present research work has shown that through this technique, fortification can be done in potato chips which are generally considered as a poor source of minerals. Further to make potato chips more fit to health conscious consumers, rather frying microwaving was done to develop mineral fortified low fat potato chips.
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