Study of Texture and Glass Transition of French Fried Potatoes Pretreated With Soaking Solutions

Abstract

The objective of this work was to study the effects of soaking pretreatments, frying time and temperature, and oil content on texture and glass transition properties of French fried potatoes. Sodium chloride and total sugar contents showed a significant difference (P<0.05) between soaked samples and an unsoaked control. Texture parameters such as rigidity, work and maximum force showed that, up to 2 min offrying, these values decreased. Thereafter, there was a significant increase in these values as frying time increased beyond 3 min as confirmed by a Taguchi statistical analysis. Glass transition temperature (Tg) was higher at the crust than in the strip center for all products and a control sample. This may have been due not only to differences in water content, but also dependent on the presence of other molecules that may have acted as plasticizers. As expected, the extent of starch gelatinization was greater at the crust for all treatments.

Porosity Development and Its Effect on Oil Uptake During Frying Process

“…The frying period is followed by a sudden cooling down to ambient temperature. After cooling, the core region, having a high moisture content, might remain at a temperature above the glass transition, i.e., in a rubbery state (Kasahara et al. 2002).…”

Recommended food supplies under conditions of natural and provoked catastrophes

“…Pork rinds and pork cracklings have been reported to have a water activity of about 0.27 ( Ingham et al, 2004 ) which makes them an excellent choice as a disaster situations feed because of their long shelf life without refrigeration. Additionally, there is a wide variety of vegetables and fruits that can be subjected to frying such as potatoes, carrots, red beets, taro, celery bulbs, pumpkins, aubergines, pineapples, apples, bananas, peaches, grapes, guavas, and mangoes, among others ( Aida, Noriza, Haswani, & Mya, 2016 ; Al Faruq, Zhang, & Adhikari, 2019 ; Kasahara, Osorio, Moyano, Pizarro, & Beltran, 2002 ; Wanakamol & Poonlarp, 2018 ) and once, properly packed are excellent alternatives for disatreous conditions.…”

Causal factors concerning the texture of French fries manufactured at industrial scale

“… (Possible) cause Technique(s) Ref. Effort Value Molecular level Moisture profile MRI ( Esveld et al, 2012 ) ( Isik et al, 2018 ) ( Yang et al, 2019 ) ++ +++ T2-NMR imaging Li et al (2020c) +++ +++ XRT (density) Watanabe et al (2008) ++ +++ Drying oven method + + Glass transition DSC ( Kasahara et al, 2002 ) ( Rahimi et al, 2017 ) + +? DMTA Rouillé et al (2010) + ++ Cellular level Case hardening Microscopy Reeve and Neel (1960) + + MRI Ruan et al (1991) ++ ++ Microstructural level Porosity/structure XRT (X-ray tomography) ( Van Koerten et al, 2015 ) ( van der Sman et al, 2021 ) ( Van der Sman et al, 2018 ) ( Van Dalen et al, 2007 ) ++ …”

“…Differential Scanning Calorimetry (DSC) is used to determine the glass transition of the crust of fried potato products ( Kasahara et al, 2002 ) ( Rahimi et al, 2017 ). DSC is also used to investigate the influence of sugars and salt on T g ( Kasahara et al, 2002 ). These substances are leached/impregnated to modify crust properties and taste.…”