DOAJ Open Access 2024

Lemon juice pretreatment as a strategy to preserve the quality and enhance the texture of cooked potato slices of different sizes

Alsadig Yahya Abdeen Elkhedir Mamoun A. Homaida Yassin Haran Ikhlas Galal-Eldin +2 lainnya

Abstrak

Potatoes are an important food crop worldwide and are rich in essential nutrients. However, cooking can reduce their nutritional value and alter their texture. This study aimed to investigate the impact of pretreating potato slices with lemon juice. The slices were immersed in 5% lemon juice solution for 3 h, rinsed with distilled water for another 3 h, then cooked at 100°C for 20 min. Findings revealed that lemon juice pretreatment (LJP) notably improved the texture, mouthfeel, and overall acceptability of the cooked potato slices of different sizes (CPS-Ds). Additionally, LJP significantly increased vitamin C and total phenolic contents, slightly decreased pH levels, and preserved the desired color of CPS-Ds. Consumer sensory evaluations also indicated a positive response to LJP samples, suggesting its potential application in the food industry. The study confirmed that LJP is an effective, sustainable, consumer-friendly, and cost-efficient technique for improving the quality of cooked potato slices.

Topik & Kata Kunci

Nutrition. Foods and food supply Food processing and manufacture

Penulis (7)

Alsadig Yahya

Abdeen Elkhedir

Mamoun A. Homaida

Yassin Haran

Ikhlas Galal-Eldin

Yassin Taha

Ezzalden Saleh

Format Sitasi

APA MLA BibTeX

Yahya, A., Elkhedir, A., Homaida, M.A., Haran, Y., Galal-Eldin, I., Taha, Y. et al. (2024). Lemon juice pretreatment as a strategy to preserve the quality and enhance the texture of cooked potato slices of different sizes. https://doi.org/10.1016/j.fochx.2024.101800

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Informasi Jurnal

Tahun Terbit: 2024
Sumber Database: DOAJ
DOI: 10.1016/j.fochx.2024.101800
Akses: Open Access ✓