scholarly journals The influence of cutting thickness, shape and moisture content on oil absorption during potato frying

2021 ◽  
Vol 66 (1) ◽  
pp. 67-74
Author(s):  
Dragana Paunovic ◽  
Jovana Markovic ◽  
Lazar Stricevic ◽  
Vesna Vujasinovic ◽  
Milica Stevanovic ◽  
...  
Keyword(s):  
Moisture Content ◽  
Oil Content ◽  
Palm Olein ◽  
Fatty Acid Content ◽  
Reference Method ◽  
Soxhlet Extraction ◽  
Quality Parameters ◽  
Potato Chips ◽  
Oil Uptake ◽  
Frying Process

Potato chips and French fries are products which are often used in the human diet. The aim of this study was to investigate the influence of cutting thickness, shape and moisture content on palm olein uptake, as well as the quality of the palm olein during the production of fried potatoes. Blanching operation was conducted in water for 3 minutes at a temperature of 85oC, while the frying process was conducted in palm olein for 3 minutes at a temperature of 165oC. The peroxide value and free fatty acid content (% oleic acid) were determined by standard analytical methods. The oil content in samples was determined by the standard Soxhlet extraction (the reference method). The results showed that the potato chips had approximately four times more oil uptake compared to potato sticks. The oil content was significantly lower in blanched potato slices (by 43.3%) but significantly higher in blanched potato sticks (by 53.5%) compared to unblanched samples. The analyzed quality parameters of palm olein were within the allowable value range. Based on the results obtained in this study, it can be concluded that the thickness, surface area and moisture content of the potato had a significant effect on oil uptake.

Optimization of the Deep-fat Frying Process of Sweet Potato Chips in Palm Olein or Stearin

2011 ◽  
Vol 6 (5) ◽  
pp. 348-361 ◽  
Author(s):  
L.C. Brigatto F ◽  
F.G. Oliveira ◽  
F.P. Collares-Q
Keyword(s):  
Sweet Potato ◽  
Palm Olein ◽  
Potato Chips ◽  
Deep Fat Frying ◽  
Frying Process

scholarly journals Mass Transfer and Colour Analysis during Vacuum Frying of Colombian Coastal Carimañola

2020 ◽  
Vol 2020 ◽  
pp. 1-11
Author(s):  
Angie D. Caro C ◽  
Sandrith P. Sampayo R ◽  
Diofanor Acevedo C ◽  
Piedad Montero C ◽  
Raúl J. Martelo
Keyword(s):  
Mass Transfer ◽  
Moisture Content ◽  
Oil Content ◽  
Moisture Transfer ◽  
Colour Change ◽  
Diffusivity Coefficient ◽  
Oil Uptake ◽  
Transfer Coefficients ◽  
Frying Time ◽  
Vacuum Frying

This study is aimed at analysing the effect of vacuum frying on the kinetic parameters of mass transfer, the CIE L∗a∗b∗ colour parameters of the Carimañola. For the kinetic analysis, the moisture and oil content were measured by means of an experimental design consisting of two factors: frying time with seven levels (60, 120, 180, 240, 300, 420, and 540 s) and frying temperature with three levels (120, 130, and 140°C). The diffusivity coefficient, the moisture transfer rate, and the oil adsorption rate, with their respective activation energies, were calculated. For the colour analysis, the reflectance technique was used to determine the colour coordinates of the CIE L∗a∗b∗ space, and the general colour change was calculated (ΔE). Concerning the kinetics, the increase in temperature and frying time reduced the moisture content, while the oil content decreased with the increase in temperature and increases with frying time. The diffusivity ranged from 1,238×10−6 m2/s at 120°C to 2,84×10−6 m2/s at 140°C. The mass transfer coefficients for moisture ranged from 2×10−4 m/s at 120°C to 4×10−4 m/s at 140°C. The values of the oil uptake rate were from 0.0022 s-1 at 120°C to 0.0018 s-1 at 140°C. Finally, the luminosity parameter shows a decrease with the increase in temperature, although the first 240 s shows a rise and then begins to decrease. Vacuum frying allowed Carimañolas to be obtained with a lower oil and moisture content, with an appropriate colouring, eye-catching and visually attractive to consumers.

scholarly journals Understanding the Frying Process of Plant-Based Foods Pretreated with Pulsed Electric Fields Using Frying Models

Foods ◽  
2020 ◽  
Vol 9 (7) ◽  
pp. 949 ◽  
Author(s):  
Zihan Xu ◽  
Sze Ying Leong ◽  
Mohammed Farid ◽  
Patrick Silcock ◽  
Phil Bremer ◽  
...  
Keyword(s):  
Electric Fields ◽  
Chemical Reactions ◽  
Pulsed Electric Fields ◽  
Quality Parameters ◽  
Production Costs ◽  
Oil Uptake ◽  
Plant Materials ◽  
Quality Properties ◽  
Frying Process ◽  
Fried Foods

Deep-fried foods (e.g., French fries, potato/veggie crisps) are popular among consumers. Recently, there has been an increased interest in the application of Pulsed Electric Fields (PEF) technology as a pretreatment of plant-based foods prior to deep-frying to improve quality (e.g., lower browning tendency and oil uptake) and reduce production costs (e.g., better water and energy efficiencies). However, the influence of a PEF pretreatment on the frying process and related chemical reactions for food materials is still not fully understood. PEF treatment of plant tissue causes structural modifications, which are likely to influence heat, mass and momentum transfers, as well as altering the rate of chemical reactions, during the frying process. Detailed insights into the frying process in terms of heat, mass (water and oil) and momentum transfers are outlined, in conjunction with the development of Maillard reaction and starch gelatinisation during frying. These changes occur during frying and consequently will impact on oil uptake, moisture content, colour, texture and the amount of contaminants in the fried foods, as well as the fried oil, and hence, the effects of PEF pretreatment on these quality properties of a variety of fried plant-based foods are summarised. Different mathematical models to potentially describe the influence of PEF on the frying process of plant-based foods and to predict the quality parameters of fried foods produced from PEF-treated plant materials are addressed.

scholarly journals Effect of starch-based edible coating application on potato chips characteristic from tubers and flour of potato variety Granola

Food Research ◽  
2020 ◽  
Vol 4 (6) ◽  
pp. 1905-1911
Author(s):  
C. Wibowo ◽  
Erminawati ◽  
R. Wicaksono ◽  
P. Haryanti
Keyword(s):  
Moisture Content ◽  
Potato Variety ◽  
Edible Coating ◽  
Potato Chips ◽  
Sensory Properties ◽  
Raw Material ◽  
Sago Starch ◽  
Oil Uptake ◽  
Coating Application ◽  
Arrowroot Starch

Edible coating made from starch contributes to reducing oil uptake during processing. This research aimed to examine the effects of the edible coating application on the characteristics of potato chips prepared from the fresh tuber (PCT) and potato flour (PCF). The raw material for chipping was potato variety Granola. The edible coating was produced from sago starch, arrowroot starch, and tapioca. Edible coating from alginate was also examined. The coating was applied on the potato slices before frying. The parameters observed in this study were fat and moisture content, color parameter, and sensory properties that include crunchiness, a taste of potato, and preference. The results showed that the edible coating made from sago starch, arrowroot starch, and alginate reduced oil absorption of chips 3.90%, 8.29%, and 14.56%, respectively. There was no effect of edible coating found on the moisture content of chips. The L-, a-, and b-value indicate that the coated chips did not have a bright yellow color. All of the treated chips had L-value lower than 55. Most of the sensory properties of coated chips had a low hedonic score (less than 3) that were not preferred by the panelists. Whereas crunchiness and taste of chips made from the flour were still accepted by the panelists, the hedonic score was higher than 3.

scholarly journals Determination of the best formula to increase potato chips quality with the integration of consumer acceptance and laboratory testing

2021 ◽  
Vol 924 (1) ◽  
pp. 012061
Author(s):  
S Karina ◽  
S A Mustaniroh ◽  
I Purwaningsih ◽  
I Santoso
Keyword(s):  
Moisture Content ◽  
Laboratory Testing ◽  
Potato Chips ◽  
Consumer Acceptance ◽  
Frying Process ◽  
Multiple Attribute ◽  
Standard Quality ◽  
Small Medium Enterprises ◽  
Medium Enterprises

Abstract Consumers’ demand for competitive product quality is a challenge for Small Medium Enterprises (SMEs) producing potato chips. One of the constraints is the inconsistent quality of the production. Thus, it is necessary to determine a formula as a standard for optimization in production. This research aims to determine the best formula in the quality of the production process based on the integration of consumer assessment and laboratory testing. The analytical method for determining the best formulation was the Effectiveness Index (EI) and Multiple Attribute (MA) and it will be compared with the standard quality of potato chips (SNI 01-4031-1996). The research object was the SMEs cluster of the potato chip (9 units) in Batu City. The indicators for consumer acceptance tests include color, taste, aroma, wholeness, and crunchiness, while indicators for laboratory tests include moisture content, fat content, and free fatty acids. The results showed that the best performance of SMEs A and the worst of SMEs C compared to SNI01-4031-1996 as a basis for improvement in its critical processes. The results of determining the best formula show that the moisture content for SMEs A is still not suitable so that improvements in the drying and frying process are recommended.

scholarly journals Quality parameters of sunflower oil and palm olein during multiple frying

2020 ◽  
Vol 65 (1) ◽  
pp. 61-68
Author(s):  
Dragana Paunovic ◽  
Mirjana Demin ◽  
Tanja Petrovic ◽  
Jovana Markovic ◽  
Vesna Vujasinovic ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Palm Oil ◽  
Peroxide Value ◽  
Sunflower Oil ◽  
Palm Olein ◽  
Fatty Acid Content ◽  
Acid Value ◽  
Quality Parameters ◽  
Fried Potatoes

The refined sunflower and palm oils are used in the food industry for the production of fried potatoes. Literary data have shown that palm oil had less tendency to degradation than sunflower oil due to its fatty acid composition. However, palm olein is a palm oil fraction and therefore has a different composition of fatty acids. The aim of this study was to investigate the quality of the refined palm olein in relation to the refined linoleic type sunflower oil during the production of fried potatoes. The oil samples were used for multiple frying during the seven days (40 minutes per day at a temperature of 165oC). The peroxide value and free fatty acid content (acid value) were determined by standard analytical methods. The results showed that the peroxide value in sunflower oil and palm olein increased by 75.0% and 77.8%, while the acid value increased by 50.0% and 26.8%, respectively, in relation to their initial values in the fresh oil samples. Based on these results, it can be concluded that the palm olein was more suitable for frying. However, this finding cannot be reported with certainty because the quality of the oil depends on many more parameters, not only on those analysed in this paper.

Reduction of oil uptake in deep fried tortilla chips Reducción de la absorción de aceite en la fritura de tiras de maíz

2000 ◽  
Vol 6 (5) ◽  
pp. 425-431 ◽  
Author(s):  
O. Esturk ◽  
A. Kayacier ◽  
R.K. Singh
Keyword(s):  
Moisture Content ◽  
Carboxymethyl Cellulose ◽  
Oil Content ◽  
Initial Moisture Content ◽  
High Viscosity ◽  
Oil Uptake ◽  
Frying Time ◽  
Low Viscosity ◽  
Tortilla Chips ◽  
Corn Masa

The reduction of oil uptake in fried tortilla chips was attempted with baking and carboxymethyl cellulose (CMC) addition. The effects of CMC type and concentration, frying time, and prefrying treatment on oil uptake and moisture content were studied. Chips were prepared using corn masa flour. Results showed that the addition of CMC reduced the oil uptake significantly for all samples. The reduction in oil uptake ranged from 5-40% according to the CMC type and concentration. The most effective CMC type was high viscosity, which caused a 40% reduction in oil content for 30 s frying time of baked samples. The addition of CMC also reduced the initial moisture content of raw chips. The highest moisture content reduction was for samples prepared with low-viscosity CMC. Frying time was an important factor on oil uptake and moisture content. When frying time increased, oil content increased while moisture content decreased.

Research of moisture content in formed potato chips

2019 ◽  
Vol 25 (5) ◽  
pp. 240-248
Author(s):  
A. Kovtun ◽  
V. Kovbasa ◽  
K. Soloschenko ◽  
V. Soloschenko ◽  
О. Baldyniuk
Keyword(s):  
Moisture Content ◽  
Potato Chips
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