Effect of ultrasound assisted novel and conventional frying on Maillard reaction products and quality of jackfruit chips
摘要
The effects of air, deep fat, and microwave frying techniques in combination with ultrasound pretreatment (22 kHz, 30 min) on mitigation of Maillard reaction byproducts and improving the overall quality of jackfruit chips were investigated. Ultrasound pretreatment resulted in loss of reducing sugars and asparagine content in samples. Samples air fried without pretreatment (CA) resulted in highest acrylamide content (14.11 ± 0.06 mg/kg), whereas air and deep fat frying at high temperature-short time and microwave frying at high power- short time combined with pretreatment reduced acrylamide content to below quantification level. Hydroxymethylfurfural (HMF) content of pretreated air and deep fat fried samples was less compared to control, whereas pretreated samples fried in microwave at 900W (M3) demonstrated highest HMF content (65.60 ± 1.04 mg/kg). Highest methyl glyoxal (MGO) content (0.76 ± 0.009 g/100 g) was detected in samples deep fat fried without pretreatment (CD) meanwhile, pretreated samples deep fat fried at 200 °C (D3) resulted in highest glyoxal content (0.259 ± 0.007 g/100 g). Thermal and crystalline properties of samples revealed formation of starch-lipid complex and FTIR analysis revealed appearance of new peaks at 2852.77 cm−1, 1743.68 cm−1, and 1238.32 cm−1 attributed to lipids. Sensory evaluation showed higher acceptability for pretreated samples fried in microwave and air fryer. Apart from limiting Maillard reaction products, air frying of pretreated samples illustrated better retention of phytochemicals and comparable colour characteristics as that of commercial products which indicate this approach as an effective tool to produce jackfruit chips with superior quality and limited Maillard reaction byproducts.
Graphical abstract