Effect of Freezing on Textural Kinetics in Snacks During Frying

Maity, Tanushree; Raju, P. S.; Bawa, A. S.

doi:10.1007/s11947-009-0236-5

Cited by 17 publications

(11 citation statements)

References 24 publications

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“…In general, foods exhibit a zero-or first-order time dependence relationship (Maity et al 2009). It has been established by several researchers that degradation of both pigments and visual colour follow first-order reaction kinetics (Ahmed et al 2004;Wang and Xu 2007).…”

Section: Kinetic Parametersmentioning

confidence: 99%

Degradation Kinetics of Colour and Total Carotenoids in Jackfruit (Artocarpus heterophyllus) Bulb Slices During Hot Air Drying

Saxena

Maity

Raju

et al. 2010

Food Bioprocess Technol

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105

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The kinetics of colour and carotenoids degradation in jackfruit bulb slices was evaluated during hot air drying at 50, 60 and 70°C. Visual colour as well as total carotenoids (TC) content was found to be influenced by the drying process. Tri-stimulus colour parameters such as Hunter L and b values decreased and a value increased during drying. The combination of Hunter L×b value was found to represent the colour change adequately. Degradation of TC and visual colour in terms of Hunter L×b value followed first-order reaction kinetics; however, zero-order reaction kinetics was found adequate to describe changes in total colour difference (TCD) and non-enzymatic browning (NEB). Dependence of the rate constant followed the Arrhenius relationship. The process activation energies (E a ) for Hunter L×b value, TCD, NEB and TC were 29.96, 27.21, 27.48 and 55.61 kJ/mol, respectively. Higher E a for TC content indicated greater temperature sensitivity as compared with other colour parameters. Relationship of TC content and Hunter L×b value was found to be more consistent through regression analysis with R 2 ≥0.979. NomenclatureA Absorbance at 420 nm at drying time t A o Initial absorbance at 420 nm C Value of total carotenoids content at drying time t C o Initial value of total carotenoids content E a Activation energy H Value of visual colour in terms of hunter L×b value or total color difference at drying time t H o

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Section: Kinetic Parametersmentioning

confidence: 99%

Degradation Kinetics of Colour and Total Carotenoids in Jackfruit (Artocarpus heterophyllus) Bulb Slices During Hot Air Drying

Saxena

Maity

Raju

et al. 2010

Food Bioprocess Technol

Self Cite

105

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“…In our earlier work, the kinetics of texture development during frying of vegetable stuffed snacks subjected to different initial conditions such as frozen, frozen-thawed, and unfrozen (Maity et al 2009) were reported. However effect of different flour formulations on the overall quality of fried snacks needs to be investigated.…”

Section: Introductionmentioning

confidence: 99%

Development of ready-to-fry frozen vegetable snack and its quality evaluation

et al. 2011

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A formulation for the development of a crispy texture of crust in vegetable snack after freezing and frying was standardized using different flours such as wholewheat flour (WWF), refined wheat flour (RWF), rice flour (RF) and semolina (S). Formulation with 60% WWF, 20% RWF, 10% RF and 10% S was selected based on sensory characteristics (overall acceptability >7.8). Incorporation of RF significantly (P<0.05) changed the texture of the raw snack as indicated by texture profile analysis. Higher levels of rice flour resulted in whitish color in raw as well as fried snacks. However, the cooking time was more in the snacks fried directly from the frozen state (6.18 min) than the frozen-thawed fried snack (4.35 min). Quality of the snacks in terms of color values, appearance and texture was found to be superior to the thawed fried snack. During frozen storage of 16 months at −20±1°C, the overall acceptability (OAA) and lightness was found to be decreased from the original value. Rancidity parameters in terms of free fatty acids, peroxide value and thiobarbituric acid showed a restricted rise with the progression of storage period. The developed frozen snack was found to be microbiologically safe during the storage period.

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“…Potato chips are thin slices whose moisture content decreases from around 80% to almost 2% when they are fried (Maity et al 2009). It is worth to mention that acrylamide, a chemical compound that is formed in potatoes during frying and is highly related to the color of potato chips, has recently been found to be critical for human health since it is a carcinogenic agent in rats (Rosen and Hellenäs 2002;Mottram et al 2002;Stadler et al 2005;Pedreschi et al 2005).…”

Section: Introductionmentioning

confidence: 99%

Acrylamide Mitigation in Potato Chips by Using NaCl

Pedreschi

Granby

Risum

2010

Food Bioprocess Technol

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In April 2002, Swedish researchers shocked the world when they presented preliminary findings on the presence of acrylamide in fried and baked foods, most notably potato chips and French fries, at levels of 30-2,300 ppb. The objective of this research was to study the effect of immersing potato slices in a NaCl solution over the acrylamide formation in the resultant potato chips. Potato slices (Verdi variety, diameter 40 mm, width 2.0 mm) were fried at 170°C for 5 min (final moisture content of ∼2.0%). Prior to frying, the potato slices were treated in one of the following ways: (1) control slices (unblanched or raw potato slices); (2) slices blanched at 90°C for 5 min in water; (3) slices blanched at 90°C for 5 min plus immersed in a 1 g/100 g NaCl solution at 25°C for 5 min; (4) slices blanched at 90°C for 5 min plus immersed in a 3 g/100 g NaCl solution at 25°C for 5 min; (5) slices blanched at 90°C for 5 min plus immersed in distilled water at 25°C for 5 min; and (6) slices blanched at 90°C for 5 min in a 3 g/100 g NaCl solution. Blanching followed by the immersion of potato slices in 1 g/100 g NaCl solution was effective in reducing acrylamide content in ∼62%; however, almost half of this percentage (∼27%) could be attributed to the effect of NaCl and 35% to the effect of the slight heating treatment during salt immersion step (25°C for 5 min). Blanching seems to make the NaCl diffusion in potato tissue easier leading to a significant acrylamide reduction in the potato slices after frying.

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Effect of Freezing on Textural Kinetics in Snacks During Frying

Cited by 17 publications

References 24 publications

Degradation Kinetics of Colour and Total Carotenoids in Jackfruit (Artocarpus heterophyllus) Bulb Slices During Hot Air Drying

Degradation Kinetics of Colour and Total Carotenoids in Jackfruit (Artocarpus heterophyllus) Bulb Slices During Hot Air Drying

Development of ready-to-fry frozen vegetable snack and its quality evaluation

Acrylamide Mitigation in Potato Chips by Using NaCl

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