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.
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