The effect of frying on fat uptake and texture of fried potato products*

Kita, Agnieszka

doi:10.1002/ejlt.201300276

Cited by 31 publications

(21 citation statements)

References 31 publications

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“…High dry matter content within the tuber ensures lower oil absorption. This results in a higher yield per unit of oil and improves the texture and shape of the processed product (Kita 2014). In addition to the various internal quality traits described here, the tendency of potatoes to form undesirable discolourations of various origins represents an important quality criterion.…”

Section: Important Potato Quality Traitsmentioning

confidence: 91%

The Importance of Nutrient Management for Potato Production Part II: Plant Nutrition and Tuber Quality

et al. 2019

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The term 'quality' is a complex parameter in the field of potato production, and the desired quality traits depend on the intended use. Important internal quality traits for potatoes are tuber flesh discolouration, dry matter, and starch content. External quality traits include tuber size and shape as well as resistance against mechanical stress during and after harvest. These quality traits are closely interrelated and genetically controlled. It has been demonstrated that all these parameters are also linked to the nutrient status of the plant and/or the tubers. For instance, the susceptibility of tubers for discolouration of both fresh market and processed cultivars is closely related not only to the nutrient supply but also to post-harvest treatment. Besides, the potential to form carcinogenic compounds like acrylamide from precursors during the deep-frying of potato products and the accumulation of toxic substances like glycoalkaloids are important quality criteria in terms of food safety. The influence of the supply of nutrients on potato tuber quality depends initially on their physiological functions, but the ratio to other nutrient needs should also be taken into account.

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Section: Important Potato Quality Traitsmentioning

confidence: 91%

The Importance of Nutrient Management for Potato Production Part II: Plant Nutrition and Tuber Quality

et al. 2019

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“…With regard to the results of fat content and index value, CMC 1% was the best gum for coating, but with respect to sensory evaluation, tragacanth 2% was the best treatment. By considering both results of oil uptake and sensory evaluation, CMC 1% was suggested as the best gum for coating potato chips (p ,0.05) [6][7][8][9].…”

Section: Discussionmentioning

confidence: 99%

Effect of Hydrocolloid Compound at Less Oil of French Fries Potato

Mirzaei¹

2015

JNHFE

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The use of coating agents is one effective way to reduce oil absorption in fried products. Reducing the fat content of fried foods by application of coatings is an alternative solution to comply with both health concerns and consumer preferences. The aim of this study was to analyze the effect of hydrocolloids as coating agent on the quantity of oil uptake and on sensory attributes of potato chips. The effect of the coating composition showed that the minimum fat content was related to 1% carboxymethyl cellulose (CMC), 0.5% xanthan, 0.3% guar and 1% xanthan with 21.2, 21.7, 22.4 and 24.8%, respectively, and the highest of fat content was related to blank sample (non-coated), 2% tragacanth, 0.5% guar gum with 49.4, 41.7 and 33.2% of oil content, respectively (p ,0.05). The most effective coating agent reduced the oil uptake by 57.03, 55.94, 54.67 and 49.71%, respectively (p ,0.05). Sensory evaluation showed that the best color was related to 1% CMC, 0.3% guar and 2% tragacanth, and with respect to flavor evaluation the best flavor was observed in tragacanth 2%, CMC 0.5% and CMC 0.1%, and the best texture referred to tragacanth 2%, CMC 0.5% and CMC 1%. In sensory evaluation, all coated chips got high scores compared with blank (non-coated chips) samples (p ,0.05).

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“…This finding is in agreement with Manjunatha et al (2012) on Gethi (Dioscorea kammonensis kunths) strips. According to Kita (2014), moisture loss would cause dehydration which contributed to changes in cell structure and formation of small channel matrix occupied subsequently by the frying oil. Vigorous water escaped from vegetable had limited the oil absorption during the frying process, causing a higher rate of moisture loss than oil uptake (Bouchon et al, 2003).…”

Section: Proximate Compositionmentioning

confidence: 99%

Effect of cooking methods on nutritional composition and antioxidant properties of lotus (Nelumbo nucifera) rhizome

Chen¹

2020

Food Res.

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Lotus (Nelumbo nucifera) rhizome possessed abundant nutrients such as vitamin C, minerals and antioxidants. The consumption of lotus rhizome is limited in Malaysia due to limited information on its nutritional values. Cooking or heat treatment may cause nutritional changes in the food, however, there is a lack of study on the effect of cooking methods on nutritional contents of lotus rhizome. In this study, the effects of cooking methods (steaming, boiling and deep-frying) on nutritional composition (proximate, vitamin C and minerals) and antioxidant properties (total phenolic content, total flavonoid content, DPPH and ABTS scavenging activity) of lotus rhizome were investigated. Results showed that boiling significantly increased moisture and crude fibre but decreased ash, crude fat and crude protein contents of lotus rhizome. Meanwhile, deep frying significantly reduced moisture and increased ash, crude fat, crude protein, crude fibre and carbohydrate contents of lotus rhizome. Steaming induced no significant changes in moisture, crude protein, crude fat, crude fibre, carbohydrate, vitamin C and mineral (potassium, zinc and copper) contents when compared to the raw lotus rhizome. Boiling significantly reduced the amount of vitamin C while deep frying caused a significant reduction in total phenolic content, total flavonoid content and antioxidant activity for both ABTS and DPPH assays of lotus rhizome. In conclusion, steaming would be the best cooking methods for lotus rhizome while deep frying is not recommended to retain the nutritional composition and antioxidant properties of lotus rhizome.

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The effect of frying on fat uptake and texture of fried potato products*

Cited by 31 publications

References 31 publications

The Importance of Nutrient Management for Potato Production Part II: Plant Nutrition and Tuber Quality

The Importance of Nutrient Management for Potato Production Part II: Plant Nutrition and Tuber Quality

Effect of Hydrocolloid Compound at Less Oil of French Fries Potato

Effect of cooking methods on nutritional composition and antioxidant properties of lotus (Nelumbo nucifera) rhizome

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