Synergistic regulation of sugar and acid on the texture of yellow peach chips
To explore the synergistic regulation of sugar and acid on the texture of pressure-differential puffed yellow peach chips,the yellow peach chips were treated with sucrose,citric acid and sodium dihydrogen phosphate,and the texture,microstructure,cell wall components and pore structure of the treated yellow peach chips were analyzed.The results showed that compared with the control,the hardness and cracking distance of yellow peach chips treated with single sucrose decreased significantly.Compared with the control,the hardness,cracking distance and work of cracking of yellow peach chips treated with single citric acid and single sodium dihydrogen phosphate decreased significantly.The yellow peach chips treated with 24%sucrose+2.0%citric acid+2.0%sodium dihydrogen phosphate had the highest texture index and the lowest water-soluble pectin content.The microstructure showed that sucrose could solidify the cell wall,citric acid could increase the cell porosity,and sodium dihydrogen phosphate could further promote the synergy between the two,making the structure of yellow peach chips more even.Therefore,the yellow peach chips treated with 24%sucrose+2.0%cit-ric acid+2.0%sodium dihydrogen phosphate solution had uniform intercellular spaces,clear borders,regular cell wall arrangement and honeycomb structure.It was found that the sug-ar and acid could coordinate the texture of the puffed yellow peach chips,and the phosphate could further promote the sugar and acid synergistic action.The results of this study can provide technical support and theoretical basis for the improvement of the processing quality of yellow peach chips.
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