ArticleFood science and biotechnology2024
Quality characteristics, antioxidant activity, and acrylamide content of lotus root chips prepared using different processing methods.
Article in Food science and biotechnology, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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1 citing paper in PubMed.
- Acrylamide formation in air-fryer roasted legumes as affected by legume species and roasting degree: the correlation of acrylamide with asparagine and free sugars.Food science and biotechnology · 2024Article
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2 authors.
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Abstract
Lotus root chips were prepared using five different methods (freeze-drying, microwaving, air-frying, oil-frying, and oven-baking), and their quality characteristics, bioactive substance content, and antioxidant activity were determined. The amount of acrylamide generated during manufacturing was determined. The proximate content of the chips varied depending on the manufacturing method. Based on color determination, lightness was highest in freeze-dried chips and lowest in oven-baked chips. Oil-fried chips had the highest redness, yellowness, and browning index. The total polyphenol, flavonoid content, and antioxidant activities were the highest in freeze-dried chips and the lowest in oven-baked chips. Air-fried chips had the highest (746.92 µg/g) acrylamide content, while freeze-dried chips had the lowest (1.82 µg/g). Compared to other methods, freeze-drying retained the maximum bioactive compound content and antioxidant activity, leading to the lowest acrylamide formation. These findings highlight a suitable method and provide basic data for future lotus root chip manufacturing.
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