Vacuum impregnation: a promising way for mineral fortification in potato porous matrix (potato chips)

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• 作者：Alka Joshi ; A. Kar ; S. G. Rudra ; V. R. Sagar…
• 关键词：Vacuum impregnation ; Fortification ; Potato chips ; Calcium ; Zinc
• 刊名：Journal of Food Science and Technology
• 出版年：2016
• 出版时间：December 2016
• 年：2016
• 卷：53
• 期：12
• 页码：4348-4353
• 全文大小：
• 刊物类别：Chemistry and Materials Science
• 刊物主题：Food Science; Nutrition; Chemistry/Food Science, general;
• 出版者：Springer India
• ISSN：0975-8402
• 卷排序：53

文摘

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.