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首页> 外文期刊>Journal of food engineering >Microstructural characterization of deep-fat fried formulated products using confocal scanning laser microscopy and a non-invasive double staining procedure
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Microstructural characterization of deep-fat fried formulated products using confocal scanning laser microscopy and a non-invasive double staining procedure

机译：使用共聚焦扫描激光显微镜和无创双重染色方法对油炸配方食品进行微结构表征

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摘要

The aim of this work was to characterize the inner microstructure of different fried formulated products to understand its relationship to oil absorption. Two product categories, which were either based on potato-flakes or wheat gluten, were analyzed. A non-invasive double staining procedure to perform a two channel observation using confocal scanning laser microscopy was set-up. The dough was directly stained during preparation with fluorescein-5-isothiocyanate (FITC), laminated and fried in oil stained with Nile Red. Thereafter, samples were observed without further intrusion. Pore size, porosity and oil were quantified using image analysis. A direct relationship between porosity and oil absorption was found in gluten-based products, but, no relationship was detected in potato-flakes-based ones. Further, gluten-based products were less porous but retained, in general, more oil. Parameters such as pore tortuosity and/or connectivity, as well as oil wettability, might explain such differences. In addition, the developed microscopy technique developed herein may be used in other food systems.
机译：这项工作的目的是表征不同油炸配方产品的内部微观结构，以了解其与吸油性的关系。分析了两种产品类别，分别基于马铃薯片或小麦面筋。建立了使用共聚焦扫描激光显微镜进行双通道观察的非侵入性双染色程序。面团在制备过程中直接用5-异硫氰酸荧光素（FITC）染色，层压后在尼罗红染色的油中油炸。此后，观察到样品而没有进一步侵入。使用图像分析定量孔的大小，孔隙率和油。在基于麸质的产品中发现孔隙率和吸油率之间存在直接关系，但是在基于马铃薯片的产品中未发现任何关系。此外，基于麸质的产品的多孔性较小，但通常保留更多的油。诸如孔隙曲折度和/或连通性以及油的润湿性等参数可以解释这种差异。另外，本文开发的开发的显微镜技术可用于其他食品系统。

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