Potato chips, traditionally prepared by conventional frying, are the most widely consumed snack in the world; however, it has some health concerns associated. This work aims to produce potato chips fortified with calcium and vitamins C and E using Vacuum Impregnation and Microwave Vacuum Drying. The drying process conditions were optimized considering the power density and absolute pressure as independent variables, and some textural and nutritional properties, as dependent variables. The chips were evaluated for microstructure, sensory, and storage studies. The fortification process through Vacuum Impregnation significantly enhanced the content of fortifiers. A power density of 1.7 W·g⁻¹ and an absolute pressure of 4.0 kPa were found to be optimum microwave vacuum drying conditions yielding an average retention higher than 90% of calcium, 53% of vitamin C and 72% of vitamin E. It is concluded that the combination of vacuum impregnation and vacuum microwave drying is an alternative to produce value-added low-fat snack with acceptable sensory quality.

Industrial relevance

Potato is a promising food for the development of innovative food products with health benefits, due to its high consumption worldwide. Potato chips could be used as an ideal strategy for targeted nutrient delivery e.g. vitamins and minerals. The findings of this study showed that the use of vacuum impregnation as a fortification technique, with the subsequent stabilization by microwave vacuum drying, are promising ways to develop fortified low-fat potato chips.

中文翻译：

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通过真空浸渍和微波真空干燥开发强化的低脂马铃薯片

传统上通过传统油炸制备的薯片是世界上消费最广泛的小吃。但是，它与健康有关。这项工作旨在通过真空浸渍和微波真空干燥来生产强化了钙和维生素C和E的马铃薯片。优化干燥过程的条件是将功率密度和绝对压力作为自变量，并将一些质地和营养特性作为因变量。对芯片进行了微结构，感官和存储研究。通过真空浸渍进行的强化过程大大增强了强化剂的含量。功率密度为1.7 W·g ^-1 发现绝对压力为4.0 kPa是最佳的微波真空干燥条件，其平均保留率高于90％的钙，53％的维生素C和72％的维生素E。结论是真空浸渍和真空相结合微波干燥可以替代生产具有可接受感官品质的高附加值低脂小吃。

行业相关性

由于马铃薯在全球范围内的大量消费，因此它是开发具有健康益处的创新食品的有前途的食品。薯片可以用作有针对性的营养输送的理想策略，例如维生素和矿物质。这项研究的结果表明，使用真空浸渍作为强化技术，随后通过微波真空干燥使其稳定化，是开发强化低脂马铃薯片的有前途的方法。