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; Yassin Taha; Ezzalden Saleh

doi:10.1016/j.fochx.2024.101800

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

Food Chem X. 2024 Sep 2:24:101800. doi: 10.1016/j.fochx.2024.101800. eCollection 2024 Dec 30.

Authors

Alsadig Yahya¹, Abdeen Elkhedir², Mamoun A Homaida¹, Yassin Haran¹, Ikhlas Galal-Eldin¹, Yassin Taha³, Ezzalden Saleh³

Affiliations

¹ Department of Food Science and Technology, Faculty of Agriculture and Natural Resources, University of Bakht Al-Ruda, Ed Dueim, Sudan.
² College of Food Science and Technology, Sudan University of Science & Technology, Khartoum 11115, Sudan.
³ Sudanese Standards and Metrology Organization, Khartoum 11115, Sudan.

Abstract

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.

Keywords: Amylose (PubChem CID: 439174); Ascorbic acid (PubChem CID: 54670067); Calcium ions (PubChem CID: 5460341); Carveol (PubChem CID: 439570); Chlorogenic acid (PubChem CID: 1794427); Citric acid (PubChem CID: 311); Decanal (PubChem CID: 8172); FTIR; Furan 2-pentyl (PubChem CID: 5366233); Lemon juice pretreatment; Methyl allyl disulfide (PubChem CID: 5366425); Nutritional profile; Pectin (PubChem CID: 441476); Potato slices; SEM; Texture quality; Volatile compounds.