Effect of superheated steam prefrying treatment on the quality of potato chips
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Publication Details
Author list: Zielinska M., Blaszczak W., Devahastin S.
Publisher: Wiley
Publication year: 2015
Journal: International Journal of Food Science + Technology (0950-5423)
Volume number: 50
Issue number: 1
Start page: 158
End page: 168
Number of pages: 11
ISSN: 0950-5423
eISSN: 1365-2621
Languages: English-Great Britain (EN-GB)
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Abstract
Summary: Superheated steam drying (SSD) was used as a prefrying treatment prior to deep-fat frying for potato slices. The effect of SSD at 130, 150 or 180 ฐC and steam velocity of 2.0 m s-1 on the fat uptake, colour and texture of fried potato chips was evaluated; microstructure and degree of starch gelatinization were also evaluated to help explain the fat uptake results. SSD and frying yielded potato chips with the fat content from 0.263 ฑ 0.002 to 0.304 ฑ 0.002 kg kg-1 (d.b.), while frying without SSD led to chips with the fat content as high as 0.359 ฑ 0.003 kg kg-1 (d.b.). SSD did not promote starch gelatinization. Lower fat uptake was correlated to modified surface structure and lower moisture content of potato slices prior to frying. Frying with/without SSD pretreatment yielded potato chips of similar hardness, crispness and lightness. On the other hand, SSD significantly increased redness and yellowness of the fried chips. ฉ 2014 Institute of Food Science and Technology.
Keywords
Fat uptake, Potato chips
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