Effect of pre-drying on kinetics of moisture loss and oil uptake during deep fat frying of chickpea flour-based snack food

Debnath, Sukumar; Bhat, K.K.; Rastogi, N. K.

doi:10.1016/s0023-6438(02)00186-x

Cited by 106 publications

(82 citation statements)

References 15 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…This is in agreement with [7,20,22] who reported that the initial moisture loss was rapid and this was followed by a constant rate drying period.…”

Section: Discussionsupporting

confidence: 92%

“…The effect of frying temperature on moisture content is in agreement with numerous researchers including [6,7,18,19,[22][23][24]30] . The moisture loss data was further represented in terms of the moisture loss rate, as shown in Fig.…”

Section: Influence Of Methyl Cellulose Emulsifying Agentsupporting

confidence: 88%

“…This may be due to gel formation decreasing the pores on the cylinder surface. Selman and Hopkins [36] , Lamberg et al [21] , Debnath et al [7] , Rimac et al [32] and Pedreschi and Moyano [26] also found that pre-drying increases the crispness dramatically and significantly reduces the oil absorption of the blanched potato slices after frying.…”

Section: Discussionmentioning

confidence: 99%

“…This is in agreement with the results of [18] , who stated that blanching has an effect on the rates of moisture reduction of potato chips samples, due to starch gelatinization. Debnath et al [7] found that pre-fry drying had a significant effect on the moisture kinetic coefficient during deep fat frying of chickpea flour-based snack food.…”

Section: Influence Of Blanchingmentioning

confidence: 99%

See 3 more Smart Citations

Effect of Methyl Cellulose Coating and Pre-Treatment on Oil Uptake, Moisture Retention and Physical Properties of Deep-Fat Fried Starchy Dough System

Quasem¹,

Mazahreh²,

Abu-Alruz³

et al. 2009

American J. of Agricultural and Biological Sciences

View full text Add to dashboard Cite

Problem statement:The influence of edible methyl cellulose coating and blanching pretreatment in reducing oil uptake and moisture loss during frying of starchy dough system was investigated. Approach: Potato dough cylinder of 60 mm length and 22 mm diameter was used as a model food system. Samples were coated with 0.5% methyl cellulose film-forming solution and uncoated samples were used as control. Compared to the control samples, a reduction of 80% in oil uptake was achieved, with an increase in frying temperature decreasing the oil uptake due to the gel formation of methyl cellulose which was enhanced by higher temperatures. Results: No effect of methyl cellulose coating on the final moisture content was observed. The effect of methyl cellulose coating on structural properties (diameter, length, volume and bulk density) was also examined. The results showed that methyl cellulose coating had a significant effect on dimensional and density changes, as it enhanced the formation of crust, leading to a buildup in pressure within the cylinder, which in turn caused considerable puffing of the sample. Conclusion: Blanching pre-treatment (100°C, 5 min) was found to be effective in reducing the oil content of the potato dough samples.

show abstract

“…This is in agreement with [7,20,22] who reported that the initial moisture loss was rapid and this was followed by a constant rate drying period.…”

Section: Discussionsupporting

confidence: 92%

Section: Influence Of Methyl Cellulose Emulsifying Agentsupporting

confidence: 88%

Section: Discussionmentioning

confidence: 99%

Section: Influence Of Blanchingmentioning

confidence: 99%

See 2 more Smart Citations

Effect of Methyl Cellulose Coating and Pre-Treatment on Oil Uptake, Moisture Retention and Physical Properties of Deep-Fat Fried Starchy Dough System

Quasem¹,

Mazahreh²,

Abu-Alruz³

et al. 2009

American J. of Agricultural and Biological Sciences

View full text Add to dashboard Cite

show abstract

“…Measurements were made at a speed of 5 mm/min using 50 kg load cell. The experiments were repeated for five times and average values were reported (Debnath et al 2003(Debnath et al , 2009). …”

Section: Texture Analysismentioning

confidence: 99%

Emerging technique for healthier frying for production of reduced-fat beetroot (Beta vulgaris) chips

2016

Self Cite

View full text Add to dashboard Cite

In the present work, the processing variables were optimized to retain betalain compound and their effect on quality attributes (oil content, breaking force and color) of fried beetroot chips. The beetroot slices were fried in lab scale vacuum fryer. Experimental design with temperature (86-153°C), absolute pressure (1.3-9.7 kPa) and frying time (2.6-9.4 min) as independent variables which produced 20 different combinations, were studied using response surface methodology to study the effect of these variables on product responses. Multiple regression equations were obtained to describe the effects of each variable on product responses. Results predicted that optimum frying conditions namely temperature ranging from 101 to 110°C, pressure ranging from 2.9 to 4.4 kPa and time 6.0 min required for preparing beetroot chips with oil content (Y 1 ) B 15.7, breaking force (Y 2 ) B 11.53, L* value (Y 3 ) C 27.94, a* value (Y 4 ) B 17.87, b* value (Y 5 ) C 6.46, betalain content (Y 6 ) C 13.05 (mg/l) and overall acceptability (Y 7 ) C 7.5. Further results showed that traditionally fried beetroot chips contain 2.6 mg/l betalain, 19.68 N breaking force, 21.1 L*, 15.18 a*, 2.38 b*, overall acceptability 6.0 and 38.41 % oil content.

show abstract

Improving the Quality of Fried Foods

2019

Food Frying

View full text Add to dashboard Cite

Effect of pre-drying on kinetics of moisture loss and oil uptake during deep fat frying of chickpea flour-based snack food

Cited by 106 publications

References 15 publications

Effect of Methyl Cellulose Coating and Pre-Treatment on Oil Uptake, Moisture Retention and Physical Properties of Deep-Fat Fried Starchy Dough System

Effect of Methyl Cellulose Coating and Pre-Treatment on Oil Uptake, Moisture Retention and Physical Properties of Deep-Fat Fried Starchy Dough System

Emerging technique for healthier frying for production of reduced-fat beetroot (Beta vulgaris) chips

Improving the Quality of Fried Foods

Contact Info

Product

Resources

About