1. Effect of superheated steam prefrying treatment on the quality of potato chips.
- Author
-
Zielinska, Magdalena, Błaszczak, Wioletta, and Devahastin, Sakamon
- Subjects
- *
SUPERHEATERS , *POTATO chips , *COOKING with potatoes , *POTATO yields , *GELATION - Abstract
Superheated steam drying ( SSD) was used as a prefrying treatment prior to deep-fat frying for potato slices. The effect of SSD at 130, 150 or 180 °C and steam velocity of 2.0 m s−1 on the fat uptake, colour and texture of fried potato chips was evaluated; microstructure and degree of starch gelatinization were also evaluated to help explain the fat uptake results. SSD and frying yielded potato chips with the fat content from 0.263 ± 0.002 to 0.304 ± 0.002 kg kg−1 (d.b.), while frying without SSD led to chips with the fat content as high as 0.359 ± 0.003 kg kg−1 (d.b.). SSD did not promote starch gelatinization. Lower fat uptake was correlated to modified surface structure and lower moisture content of potato slices prior to frying. Frying with/without SSD pretreatment yielded potato chips of similar hardness, crispness and lightness. On the other hand, SSD significantly increased redness and yellowness of the fried chips. [ABSTRACT FROM AUTHOR]
- Published
- 2015
- Full Text
- View/download PDF