Effect of intermittent frying and frying medium on the quality of potato chips

Rani, Meenakshi; Chauhan, G. S.

doi:10.1016/0308-8146(95)00019-f

Cited by 19 publications

(10 citation statements)

References 3 publications

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“…Statistically, a number of sweetpotato genotypes were not significantly different from one another (p > 0.05) ( Rani and Chauhan (1995), but lower than 35.77% to 39.44% (Kita, 2002), both for potato crisps. The higher values may be due to the slice size of sweetpotatoes and genotype.…”

Section: Fat Content Of Friesmentioning

confidence: 78%

Evaluation of 10 genotypes of sweetpotato for fries

Laryea

Koomson

Oduro

et al. 2019

Food Science & Nutrition

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The potential use of selected genotypes of sweetpotato for fries was evaluated. Moisture, fat, browning index, and beta‐carotene content of fries from 10 sweetpotato genotypes, Apomuden, Bohye, Nanungungu, Otoo, CIP442162, Patron, CIP440390, Obare, Dadanyuie, and Tu‐Purple, were determined by standard methods. Sensorial properties of the fries were further evaluated by an in‐house trained panel of eight members using standard methods. Fat content was highest in CIP442162 and low in Dadanyuie, while beta‐carotene content decreased by 44.27% in Bohye and 13.20% in Nanungungu after frying. Browning index was highest in the orange‐fleshed and purple genotypes, but this was mostly due to their flesh colors and not the frying conditions. Fries from orange‐fleshed genotypes, Apomuden and Nanungungu, were considered to be sweeter than the other genotypes. Detection of caramel and starch (rawness sensation) was very low for all genotypes assessed. Oily mouthcoat, moistness, and sogginess were detected in mostly the orange‐fleshed genotypes, particularly Apomuden and Nanungungu. Tu‐Purple, Bohye, and CIP440390 produced moderately crunchy fries and had the highest score for desirable attributes compared with the other genotypes. Tu‐Purple, Bohye, and CIP440390 could be explored in commercial production of fries for enhanced utilization of developed sweetpotato genotypes.

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Section: Fat Content Of Friesmentioning

confidence: 78%

Evaluation of 10 genotypes of sweetpotato for fries

Laryea

Koomson

Oduro

et al. 2019

Food Science & Nutrition

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“…Frying of potato crisps, by conventional rapeseed oil, results in a very fast formation of unpleasant aroma components, which make the product unsuitable for human consumption. Since the oil becomes part of the food being fried, the quality and the type of oil are of great importance [8,9].…”

Section: Introductionmentioning

confidence: 99%

Use of palm oil for frying in comparison with other high‐stability oils

Matthäus

2007

Euro J Lipid Sci & Tech

128

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Today, palm oil and its products, mainly palm olein, belong to the most important oils used for the preparation of fried food. The reason is that the oil is relatively cheap, it is available in huge amounts, it has a high oxidative stability and results in high‐quality and tasty foods. Thus, the oil meets the demands of the consumer and the producer of fried food. The suitability of palm oil and its products for frying was widely demonstrated in many investigations, and the paper shows some examples for the comparison of palm oil with other commonly used oils. Nevertheless palm oil and its products have a decisive drawback in comparison to conventional vegetable oils like rapeseed or soybean oil, resulting from the high content of saturated fatty acids, which are unfavourable in view of health aspects. Therefore, the search for healthier oils is going on and, in the meantime, several genetically or conventionally modified vegetable oils have appeared on the market. The paper demonstrates that palm oil and its products have a similar frying performance compared to the new so‐called “high‐oleic” oils.

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“…These differences might be attributed to the fact that the composition of the unsaturated fatty acids changes with subsequent heating and cooling. Thus, Rani and Chauhan's [24] results showed that intermittent frying does not affect the overall acceptability of fried potato chips. Although the potato chips fried in hydrogenated oil had the lowest breaking strength, hydrogenated oil is claimed to cause a decrease in low-density lipoprotein, an increase in blood viscoelasticity, etc.…”

Section: Unit Operations That Are Currently Used In the Industry Friementioning

confidence: 78%

“…[23] Rani and Chauhan investigated the effect of intermittent frying and frying medium on the quality of potato chips. [24] The samples were fried in oil for several minutes and then fried in the same oil at intervals of some minutes or hours, which is called intermittent frying. Refined soybean oil, refined groundnut oil, and hydrogenated vegetable oil (trade name Dalda) were compared in terms of chemical and sensory changes during intermittent frying.…”

Section: Unit Operations That Are Currently Used In the Industry Friementioning

confidence: 99%