Comparative study of physical and sensory properties of pre-treated potato slices during vacuum and atmospheric frying

Troncoso, Elizabeth; Pedreschi, Franco; Zúñiga, Rommy N.

doi:10.1016/j.lwt.2008.05.013

Cited by 91 publications

(71 citation statements)

References 35 publications

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“…Alviset al, [16] stated the rate of moisture loss is higher with the enhancing of the oil temperature, the same thing occurs with the effective diffusivity due to higher temperature is produced more porosity and consequently greater water diffusivity. These obtained values are into the range reported by Troncoso and Pedreschi (2009) [17] for water diffusion in the potato issue during vacuum frying (8.57 × 10 -9 and 1.21 × 10 -8 m 2 s -1 for a temperature range between 120 °C and 140 °C). However, study data were lower to be obtained by Ahromrit y Nema (2010) [18], which found a diffusivity coefficient of 4.97 × 10 −7 m 2 s -1 in atmospheric frying of cylindrical Malanga Slices at frying temperature of 180 °C.…”

Section: A Moisture Contentsupporting

confidence: 77%

“…On According to Troncoso and Pedreschi (2009) the type of frying (atmospheric or vacuum) affects the water diffusivity of the product, so it is not valid the direct comparison between the values of diffusivity reported in other studies, since vacuum frying could generate an important hydrodynamic gradient that could significantly affect the microstructure of the product, and consequently its physicochemical and transport properties [17]. Also, structural factors (eg, contraction and porosity) not considered by diffusivity models could affect the water diffusivity of the product during frying [21].…”

Section: A Moisture Contentmentioning

confidence: 99%

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Mass transfer during the vacuum frying of Malanga slices (Colocasiaesculenta)

Correa¹,

Gallo-García²,

González-Morelo³

et al. 2017

IJET

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Abstract-The objective of this research was to study the mass transfer during vacuum frying of Malanga slices (Colocasiaesculenta).Anexperimental design under 3 × 3factorial structure including two factors and four central points was employed. The factors were: Frying time (X 1 ) at 60, 80 and 300 s and Frying temperature(X 2 ) at 110, 130 and 150 °C for a total of 13 experimental units. The optimization process was made using the response surface methodology (RSM) and a second-order regression model was fitted. Finally, the moisture content and oil content was determined to be evaluated in a sensory analysis under a five-point hedonic scale. Malanga slices reached to loss 88.5 % moisture and to increase the oil absorption to 37.02% as the temperature and frying time increased. It can be due to during this process the matrix structure is modified and water flows with high ease of heating media, leaving empty spaces where the oil enters.Keyword-Diffusion coefficient, moisture, oil, sensory analysis I. INTRODUCTION Malanga (Colocasiaesculenta), also known as Taro, is a herbaceous plant of the family of Araceae, an edible root that represents an important source of calories in the regions of the world (4.2 to 4.4) Kcal g -1 dry matter and is favorably compared with other similar products such cassava (1.3 to 1.5) Kcalg -1 dry matter, eating in tropical areas of the world. Besides, it is starch-rich (21.1 to 26.2) % wet basis and has high contents of potassium and magnesium (2251 to 4143) mg*100 g -1 dry and (118 to 219) mg 100g -1 dry matter, respectively.Because of the small sizes of its starch granules, Malanga is highly digestible, used in food preparation. In fact, it has been estimated there is a 30 % of losses during storage of this tuber, and this fraction could resolve hunger problems [1]. To minimize the losses of this tuber, it must be applied a food processing operation to carry from perishable to non-perishable foods. This food matrix has not received attention to improve its potential, which allows its widespread use; most existing studies on Malanga have focused on the characterization of the physicochemical, thermal and microstructural properties of flours, starches and pastes [2].In Colombia is getting started to expand the Malanga consumption, but it is not presented a great demand still by consumers compared with other similar products. However, in other countries, it makes part of the daily diet of people due that is a good source of nutrients and minerals [3]. Like other starchy foods such as potatoes, cassava, plantains, yams; a viable and easy way to increase the Malanga consumption is through of development of fried products. Deep-fat frying is the most old and used to make delicious and crispy foods [4]. This unit operation consists in the immersion of food materials in heated edible oils above the boiling point of the water, producing the quality attributes desired such as color, taste, texture and mouthfeel. Nevertheless, this process is incompatible with recent trends of consumption (e.g ...

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Section: A Moisture Contentsupporting

confidence: 77%

Section: A Moisture Contentmentioning

confidence: 99%

Mass transfer during the vacuum frying of Malanga slices (Colocasiaesculenta)

Correa¹,

Gallo-García²,

González-Morelo³

et al. 2017

IJET

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“…Entretanto, Troncoso et al (2009) ao realizarem o branqueamento como pré-tratamento ao processo de fritura de fatias de batata, não observaram mudança nos parâmetros L* e a*. Já nos estudos realizados por Santis et al (2007), pôde-se observar aumento da luminosidade da batata submetida ao branqueamento associado à imersão das batatas em solução de NaCl.…”

Section: Cultivarunclassified

“…O grau de absorção de óleo é significativamente afetado por fatores como os pré-tratamentos aplicados ao alimento, as características físico-químicas do alimento, as condições do processo (temperatura, tempo), a origem e composição química do óleo, entre outros (RIMAC-BRNCIC et al, 2004;TRONCOSO et al, 2009). …”

Section: Introductionunclassified

Características físico-químicas e sensoriais de batata frita da cultivar BRS Ana branqueada e revestida com metilcelulose

Luvielmo

Borges

Schiavon

et al. 2015

Braz. J. Food Technol.

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ResumoO estudo propôs avaliar o efeito do branqueamento combinado ao uso de sais e de revestimentos à base de metilcelulose (MC) na absorção de gordura e nas características físico-químicas e sensoriais de batatas da cultivar BRS Ana, submetidas à fritura na forma de batata chips. O experimento foi realizado com a cultivar BRS Ana e a cultivar Asterix, sendo a batata Asterix adequada para produtos fritos. Para o estudo foram definidos controles para as batatas das cultivares BRS Ana (T0') e Asterix (T0"), batatas que não foram submetidas ao branqueamento nem a qualquer tipo de revestimento. Foram testados três tratamentos para cada cultivar; para a cultivar BRS Ana: T1: com branqueamento e sem revestimento; T2: com branqueamento e com revestimento de 1% de MC; T3: com branqueamento e com revestimento de 2% de MC; para a cultivar Asterix: T4: com branqueamento e sem revestimento; T5: com branqueamento e com revestimento de 1% de MC; T6 com branqueamento e com revestimento de 2% de MC. Para os tratamentos que receberam o branqueamento (T1, T2, T3, T4, T5 e T6), foi realizada uma imersão das fatias de batata em água a 85 ºC por 3 minutos, com adição de 0,5% de CaCl 2 e 2,5% de NaCl, seguida de resfriamento e centrifugação. As batatas dos tratamentos T2, T3, T5 e T6 que receberam revestimento de MC foram imersas em solução de MC 1 ou 2% (p/v), por 1 min e, em seguida, drenadas. As batatas foram submetidas à fritura em gordura vegetal a 180 ºC. A maior redução de absorção de gordura (13%) durante a fritura foi para batata da cultivar BRS Ana submetida ao branqueamento e revestimento com 1% MC, obtendo-se no produto final 29,37% de gordura. Além disso, o revestimento com 1% MC não modificou significativamente a cor e a textura das batatas chips; nos resultados sensoriais esse tratamento não influenciou na preferência para os atributos testados (aparência, cor, sabor e textura) e o índice de aceitação sensorial desse tratamento foi de 85,9%. A batata da cultivar BRS Ana submetida ao branqueamento adicionado de NaCl e CaCl 2 e revestimento com 1% de MC apresenta potencial de utilização na forma de batata chips. Palavras-chave: Batata chips; Absorção de gordura; Goma; Aceitação; Batata cultivar BRS Ana. SummaryThe present study aimed to evaluate the effect of blanching combined with the use of salts and methylcellulose coatings (MC) on fat absorption and the physicochemical and sensory characteristics of potatoes of the cultivar BRS Ana, subjected to frying in the form of chips. The experiment was carried out with the cultivars BRS Ana and Asterix, Asterix potatoes being adequate for fried products. The control samples for the cultivars BRS Ana (T0') and Asterix (T0") were not subjected to either blanching or any type of coating. Three treatments were tested for each cultivar, as follows: for the cultivar BRS Ana: T1: with blanching, without coating; T2: with blanching and coating using 1% MC; T3: with blanching and coating using 2% MC; for the cultivar Asterix: T4: with blanching, without coating; T5: with blanching and...

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“…Some researchers have investigated the effects of vacuum frying on the quality of fruit and vegetable snacks, such as potato chips (Garayo & Moreira, 2002;Granda, Moreira, & Tichy, 2004;Mir-Bel, Oria, & Salvador, 2009;Pandey & Moreira, 2012;Troncoso, Pedreschi, & Zúñiga, 2009;Yagua & Moreira, 2011), carrots (Dueik et al, 2010;Shyu, Hau, & Hwang, 2005), apple slices (Mariscal & Bouchon, 2008;Shyu & Hwang, 2001), sweet potatoes, green beans, blue potatoes (Da Silva & Moreira, 2008), mango chips (Da Silva & Moreira, 2008;Nunes & Moreira, 2009), kiwifruits (Diamante, Durand, Savage, & Vanhanen, 2010;Diamante, Presswood, Savage, & Vanhanen, 2011;Diamante et al, 2012a), apricot slices (Diamante, Savage, Vanhanen, & Ihns, 2012b), banana chips (Sothornvit, 2011;Yamsaengsung, Ariyapuchai, & Prasertsit, 2011); purple yams (Fang, Wu, Yü Ye, Liu, & Chen, 2011) and pineapple chips (Pérez-Tinoco et al, 2008). These novel snacks had significantly higher sensory and nutritional qualities compared with those of the atmospheric deep-fried products.…”

Section: Introductionmentioning

confidence: 99%

Use of response surface methodology to compare vacuum and atmospheric deep-fat frying of papaya chips impregnated with blackberry juice

Wexler

Pérez

Cubero-Castillo

et al. 2016

CyTA - Journal of Food

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(2016) Use of response surface methodology to compare vacuum and atmospheric deep-fat frying of papaya chips impregnated with blackberry juice, CyTA -Journal of Food, 14:4, 578-586, DOI: 10.1080/19476337.2016 To link to this article: https://doi.org/10. 1080/19476337.2016 Vacuum and atmospheric deep-frying were employed to obtain blackberry-based snacks using unripe papaya as matrix. Papaya slices were osmotically impregnated with blackberry juice and fried between 126°C and 154°C at atmospheric pressure and between 110°C and 127°C under vacuum conditions. A response surface methodology (RSM) was used to define which responses (water activity, moisture and oil content, L*, C*, H*, hardness and degree of liking (DOL)) were significantly related to frying parameters (time and temperature). Then a principal component analysis (PCA) was applied to choose which ones related to DOL. PCA demonstrated that hardness and hue were the main drivers of liking for atmospheric frying, while for vacuum frying they were color and oil content. A second RSM was calculated to choose optimal processing conditions. Optimum conditions were 6 min at 117°C in vacuum frying and 6 min at 130°C and 3 min at 150°C in atmospheric pressure.Utilización de la metodología de superficie de respuesta para comparar la fritura por inmersión a presión atmosférica y al vacío de hojuelas de papaya impregnadas con jugo de mora RESUMENSe obtuvo una hojuela de papaya verde, como matriz, aplicando una fritura por inmersión al vacío y otra a presión atmosférica. La papaya verde rebanada se impregnó osmóticamente con jugo de mora y se frió entre 126-154°C a presión atmosférica y entre 110-127°C a condiciones de vacío (24 kPa). Una metodología de superficie de respuesta se usó para definir cuál de las variables respuesta del producto (actividad de agua (Aw), contenido de humedad, contenido de aceite, color L*, C*, H*, dureza and agrado) se relacionaban significativamente con las variables estudiadas de fritura (tiempo y temperatura). Posteriormente un análisis de componentes principales se aplicó a los parámetros significativos para escoger los que se relacionaban con el agrado. La dureza y la tonalidad se relacionaron con agrado de la hojuela frita a presión atmosférica y el color y contenido de aceite para la fritura al vacío. Tomando en cuenta agrado, color, dureza y contenidos de humedad y grasa, una segunda superficie de respuesta se aplicó para escoger las condiciones óptimas de cada proceso, que fueron freír por 6 min a 117°C al vacío y freír por 6 min a 130°C y freír 3 min a 150°C en fritura atmosférica.ARTICLE HISTORY

show abstract

Comparative study of physical and sensory properties of pre-treated potato slices during vacuum and atmospheric frying

Cited by 91 publications

References 35 publications

Mass transfer during the vacuum frying of Malanga slices (Colocasiaesculenta)

Mass transfer during the vacuum frying of Malanga slices (Colocasiaesculenta)

Características físico-químicas e sensoriais de batata frita da cultivar BRS Ana branqueada e revestida com metilcelulose

Use of response surface methodology to compare vacuum and atmospheric deep-fat frying of papaya chips impregnated with blackberry juice

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