Effect of Soluble Soybean Polysaccharide on the Quality of Spring Roll Wrapper during Freeze-Thaw Cycles

doi:10.7506/spkx1002-6630-20201223-264

Abstract

Abstract: In order to solve the problems of quality decline in spring roll wrappers (SRW) caused by water loss during frozen storage and the high oil content of fried SRW, the effects of addition of different levels (0%, 0.3%, 0.6% and 0.9%) of soluble soybean polysaccharide (SSPS) on the processing properties and eating quality of SRW repeatedly frozen and thawed 0, 4, 8, 12 and 24 times were investigated. The results showed that SSPS significantly enhanced the water content of SRW (P < 0.05), decreased the water loss during freeze-thaw cycles, and improved the textural properties and freeze-thaw resistance. Besides, SSPS maintained the microstructural integrity and compactness of SRW, significantly decreased the oil content of fried SRW (P < 0.05), and improved the crispness and color. Meanwhile, SSPS increased the sensory score of fried SRW, indicating that SSPS can be used as an effective quality improver for SRW.

Key words: soluble soybean polysaccharide; spring roll wrappers; freeze-thaw cycles; deep-fat frying; quality

CLC Number:

TS213.2

PAN Yan, ZHONG Xiyang, LUO Shuizhong, ZHAO Yanyan, ZHENG Zhi, JIANG Shaotong. Effect of Soluble Soybean Polysaccharide on the Quality of Spring Roll Wrapper during Freeze-Thaw Cycles[J]. FOOD SCIENCE, 2022, 43(8): 59-65.

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Effect of Soluble Soybean Polysaccharide on the Quality of Spring Roll Wrapper during Freeze-Thaw Cycles

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