Impact of pre-drying and frying time on physical properties and sensorial acceptability of fried potato chips

Impact of pre-drying and frying time on physical properties and sensorial acceptability of fried potato chips

In this work the effects of pre-drying and frying time on colour, oil, texture and sensorial acceptability (overall liking) of potato chips were evaluated. Potato chips were pre-dried for 0, 10, 20 and 30 min at 60 °C and fried in soybean oil at 190 °C for 60, 70 and 80 s. The colour parameters (L*,...

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Bibliographic Details
Published in:Journal of food science and technology Vol. 55; no. 1; pp. 138 - 144
Main Authors: Cruz, Giorman, Cruz-Tirado, J. P., Delgado, Kevin, Guzman, Yorvin, Castro, Franco, Rojas, Meliza Lindsay, Linares, Guillermo
Format: Journal Article
Language:English
Published: New Delhi Springer India 01-01-2018
Springer Nature B.V
Subjects:
Acceptability
Acceptance
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Chips
Color
Drying
Drying oils
Food processing industry
Food quality
Food Science
Frying
Mass transfer
Nutrition
Oils & fats
Original
Original Article
Physical properties
Potatoes
Sensory evaluation
Sensory properties
Snack foods
Soybean oil
Soybeans
Studies
Texture
Vegetable oils
Vegetables
Sensorial acceptability
Potato chips
Physical properties
Frying
Drying
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Summary:In this work the effects of pre-drying and frying time on colour, oil, texture and sensorial acceptability (overall liking) of potato chips were evaluated. Potato chips were pre-dried for 0, 10, 20 and 30 min at 60 °C and fried in soybean oil at 190 °C for 60, 70 and 80 s. The colour parameters (L*, a* and b*) increased or decreased depending on the pre-drying and frying time. Hardness increased as the pre-drying and frying time increased. On the other hand, the water initially removed by pre-drying decrease the gradient of mass transfer (water–oil). The oil content reduced to (about 21%) in pre-dried samples when compared to control sample. Finally, sensorial evaluation showed that samples without pre-drying and/or fried for very short or very long times had low acceptance levels. The pre-drying and frying times influenced the colour, texture, water and oil content, and resulted into fried potato chips with better acceptance scores.
Bibliography:ObjectType-Article-1
SourceType-Scholarly Journals-1
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ISSN:0022-1155
0975-8402
DOI:10.1007/s13197-017-2866-3