Effect of ultrasound bath on quality of minimally processed potatoes

• Grant number: 12/11520-2
• Support type: Scholarships abroad - Research Internship - Doctorate
• Effective date (Start): October 01, 2012
• Effective date (End): July 31, 2013
• Field of knowledge: Agronomical Sciences - Food Science and Technology
• Principal researcher: Benedito Carlos Benedetti
• Grantee: Rívia Darla Álvares Amaral
• Supervisor abroad: Montserrat Pujola Cunill
• Home Institution: Faculdade de Engenharia Agrícola (FEAGRI). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil
• Research place: Universitat Politècnica de Catalunya (UPC), Spain
• Associated to the scholarship: 11/20093-8 - EFFECT OF BROWNING INHIBITORS ON QUALITY OF MINIMALLY PROCESSED POTATOES, BP.DR

Abstract

Potato is a raw material of great commercial importance in Brazil, although the minimally processed form is not a widespread technique and the most part of this product is imported. Browning and softening are some barriers to development of these products, which affect marketing and reduce the commercial value. The aim of this project will study the effects of ultrasound bath on quality parameters of minimally processed potatoes in slices, evaluating their chemical, physical and mechanical properties, and enzymatic activity during cooled storage and changes after frying. The study will consist of two steps. At first, tests must be made for defining the optimum process parameters, soaking the slices in an ultrasound bath with a frequency of 60 Hz for 3, 6 and 10 minutes. The tubers will be cut into strips (10 x 10 mm) and divided into two lots: the first one will be submitted to ultrasound bath prior to packaging and the other after packaging of fresh-cut potatoes. In the second step, comparative tests between the best treatments and their combined effects with citric acid, blanching and alginate will be carried out. All samples will be weighed (100 g), inserted into nylon-polyethylene bags of 0.16 ¼m, vacuum-sealed and stored under refrigeration (3±1 ºC) for 14 days. Enzymatic activity, chemical, physical and mechanical analyses will be performed. On frying, the contents of two bags (200g) will be immersed in 4L of soybean oil with temperature of 180 ±10 °C for 6 minutes. In this project we hope to find effective alternatives to the use of current antioxidants and which do not cause damage to consumer health. (AU)

Scientific publications

(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)

AMARAL, R. D. A.; BENEDETTI, B. C.; PUJOLA, M.; ACHAERANDIO, I.; BACHELLI, M. L. B.. Effect of Ultrasound on Quality of Fresh-Cut Potatoes During Refrigerated Storage. FOOD ENGINEERING REVIEWS, v. 7, n. 2, SI, p. 176-184, JUN 2015. (11/20093-8, 12/11520-2)