Crust morphology and crispness development during deep-fat frying of potato

Koerten, K.N. van; Schutyser, M.A.I.; Somsen, Derk; Boom, R.M.

doi:10.1016/j.foodres.2015.09.022

Cited by 54 publications

(39 citation statements)

References 30 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Starch gelatinisation and sugar caramelisation promote tissue softening and the development of a rubbery texture. The nonsignificance of differences in French fries produced from the frying treatments tested in this study was consistent with observations by van Koerten et al (2015). Those Fig.…”

Section: Crust Hardnesssupporting

confidence: 93%

Effect of low-temperature long-time and high-temperature short-time blanching and frying treatments on the French fry quality of six Irish potato cultivars

2017

View full text Add to dashboard Cite

Processing conditions are an important determinant of French fry quality. However, the effect of low-temperature long-time (LTLT) and high-temperature short-time (HTST) blanching and frying treatments has not been investigated in many cultivars. The current study investigates the effect of the sequential application of these treatments on French fries processed from six Irish potato cultivars (Fianna, Innovator, Mondial, Navigator, Panamera and Savanna). Blanching was effected at 75 °C for 10 min or 85 °C for 5 min and frying was effected at 160 °C for 2 min or 180 °C for 1 min. These treatments resulted in significant differences in the quality of the fries across the cultivars. The blanching treatments had a greater impact on the French fry quality than the frying treatments. LTLT blanching resulted in lower oil (12-13% fresh mass basis [fmb]), and higher protein (3.5-4.3% fmb) and mineral content in the French fries processed from Innovator, compared to HTST blanching. This was accompanied by a crispier crust, which required a greater puncture force (1.2-2.1 N) for penetration. Blanching with the LTLT treatment before HTST frying resulted in French fries that were the most acceptable to consumers and these were from Fianna, Innovator and Mondial. The current study demonstrates that the effect of French fry processing conditions is cultivar-dependent.

show abstract

Section: Crust Hardnesssupporting

confidence: 93%

Effect of low-temperature long-time and high-temperature short-time blanching and frying treatments on the French fry quality of six Irish potato cultivars

2017

View full text Add to dashboard Cite

show abstract

“…Similarly, the Δ E dramatically fell in the first 2 min but showed upward trend after 2 min of frying, while the breaking force kept at low level in the first 4 min and rapidly increased with the increasing frying time more than 4 min. This may be due to the reason that in the initial stage of vacuum frying, the internal moisture quickly evaporated to create air pores on the surface, while in the secondary stage, the samples became harder by dehydration with higher oil uptake (van Koerten, Schutyser, Somsen, & Boom, , ). Thus, 3 min of frying time was selected as the optimized concentration in the following response surface methodology research.…”

Section: Resultsmentioning

confidence: 99%

Optimization of vacuum frying condition for producing silver carp surimi chips

Zeng

Deng

et al. 2019

Food Science & Nutrition

View full text Add to dashboard Cite

In this study, we explored the feasibility of vacuum frying to produce crisp silver carp surimi chips. The influence of three process parameters (frying temperature, frying time, and slice thickness) on the quality parameters of vacuum‐fried surimi chips (oil uptake, crispness, and optical properties) was investigated. The experimental results showed the optimal conditions were chosen as 2‐mm surimi slice being vacuum‐fried at 118°C for 2.5 min. Under these conditions, the oil content, breaking force, and color difference to commercial potato chips were 24.33%, 15.21 N, and 14.03, respectively. Additionally, we also measured the water loss during vacuum frying and the oil quality changes during storage of surimi chips. Results demonstrated the rapid loss of water content of surimi chips during vacuum frying and oil deterioration was kept at acceptable low level up to 100 days. Taken together, our study supported the applicability of vacuum frying technology to produce high‐quality silver carp surimi chips.

show abstract

“…Usually in conventional or vacuum frying processes as temperatures rise, various reactions are accelerated: carbohydrate degradation, sugar pyrolysis, ascorbic acid decomposition, oxidation of fatty acids, among others contributing to the reduction of luminosity and browning of the fried product [12]. Texture is a very important parameter of quality in foods, and especially in snacks where consumers expect a crisp texture, which is determined experimentally with a texturometer where the maximum strength is measured and this indicates the hardness of the fried product [29]. In the diploid potato snacks the fracture strength showed significant differences (p <0.05) respecting to t, whereas the distance presented significant differences (p <0.05) respecting to ΔT, time and the interaction ΔTt.…”

Section: Resultsmentioning

confidence: 99%

Influence of vacuum deep fat frying process on quality of potato variety Primavera snacks: a functional food with antioxidant properties

Bedoya¹,

Rodríguez²,

Torres³

2018

ces

View full text Add to dashboard Cite

Potatoes with pulp coloration, have a large number of antioxidant compounds, new varieties with agronomic and nutritional properties have been developed, from which the diploid potato cv Primavera was selected, a process of vacuum frying was applied. The aim of the present study was to evaluate the effect of the process conditions on the snacks quality of potatoes. Response surface methodology was used by a central composite design, with independent variables: ΔT (Toil-Tboiling point water) (°C), vacuum pressure (25-70 kPa), frying time (240-420 s) and dependent variables: antioxidant capacity, peroxides index, moisture, aw, texture, color, fat content for potato chips and polar compounds inside the frying oil. The results for the optimization process were: vacuum pressure = 59.4 kPa, ΔT = 50.8 °C and t =420 s. The optimization allowed to obtain a diploid potato snack with good quality 2538 Manuela Gallon Bedoya et al.

show abstract

Crust morphology and crispness development during deep-fat frying of potato

Cited by 54 publications

References 30 publications

Effect of low-temperature long-time and high-temperature short-time blanching and frying treatments on the French fry quality of six Irish potato cultivars

Effect of low-temperature long-time and high-temperature short-time blanching and frying treatments on the French fry quality of six Irish potato cultivars

Optimization of vacuum frying condition for producing silver carp surimi chips

Influence of vacuum deep fat frying process on quality of potato variety Primavera snacks: a functional food with antioxidant properties

Contact Info

Product

Resources

About