Effect of pre-drying on texture and oil uptake of potato chips

Pedreschi, Franco; Moyano, Pedro

doi:10.1016/j.lwt.2004.08.008

Cited by 129 publications

(93 citation statements)

References 28 publications

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“…Formation of uniform coating on the chip surface is essential to impart even textural attributes. Application of AV 20% presented remarkable chip texture during frying which might be due to the gelatinization of surface starch while inferior CCR scores were quantified in AV 30% which might be due to their excessive moisture retention, which subsequently caused sogginess during processing [2]. Superior maintenance of textural attributes with acceptable scores due to hydrocolloid coating at different concentrations has also been reported by Kita [18] and Garcia et al [8] previously.…”

Section: Chip Crispinesssupporting

confidence: 60%

“…High oil contents however of grave concern for the peoples suffering from chronic heart diseases and obesity. Different techniques like, modification in size and thickness [1], pre drying [2], modification in frying techniques [3], frying medium [5], frying temperature [6] and potato chips coatings [7] have been employed to minimize oil contents in the thermally processed products.…”

Section: Introductionmentioning

confidence: 99%

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Quality of Potato Chips as Influenced by Aloe Vera Coating

Abbasi¹,

Masud²,

Ali³

et al. 2015

JFNR

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The objectives of the current endeavor were to develop a healthy halal product with greater consumer acceptance level. Chips prepared from stored potatoes (10±1°C and 70±5% relative humidity) at thirty days interval were coated with different concentrations of aloe vera gel before frying. Significant variations (p<0.05) were observed in the quality attributes as a result of gel concentrations and storage intervals. The coated chips were found high in moisture content with lower fat absorption and appreciable sensorial scores. While comparing the different concentrations of aloe vera, it revealed that 10 and 20% gel produced potato chips with acceptable color which can also be associated with low perceived acryl amide formation. Steady increase in oil uptake and moisture contents with reduction in sensory scores was observed along the extended storage intervals. The overall results revealed that 20% aloe vera gel proved to be the best coating for potato chips with moderate moisture contents, reduced oil uptake and appreciable sensorial scores.

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Section: Chip Crispinesssupporting

confidence: 60%

Section: Introductionmentioning

confidence: 99%

Quality of Potato Chips as Influenced by Aloe Vera Coating

Abbasi¹,

Masud²,

Ali³

et al. 2015

JFNR

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“…Blanching is a highly effective pretreatment method to improve the product quality of fried 2 Journal of Food Quality food; it brings a considerable improvement in the color of the vacuum-treated samples and less oil absorption [13]; it also could reduce the oil absorption by gelatinization of surface starch [14]. Pedreschi and Moyano have investigated the effect of predrying on texture and oil uptake of potato chips and found that predrying dramatically decreased the oil absorption and significantly increased the crispness of the potato slices after frying [15]. Osmotic dehydration pretreatment influences the quality of the final product by preventing discoloration [16].…”

Section: Introductionmentioning

confidence: 99%

Effect of Various Pretreatments on Quality Attributes of Vacuum-Fried Shiitake Mushroom Chips

Ren

Pan

Wei-rong

et al. 2018

Journal of Food Quality

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The objective of this study is to investigate the effects of pretreatments on the quality of vacuum-fried shiitake mushroom slices. Four different pretreatments addressed in this study were (1) blanching as control, (2) blanching and osmotic dehydration with maltodextrin (MD) solution, (3) blanching, osmotic dehydration, and coating with sodium carboxymethyl cellulose (CMC), (4) blanching and osmotic dehydration, followed by freezing. All samples were pretreated and then fried in palm oil at 90 ∘ C with vacuum degree of −0.095 MPa for 30 min. The results showed that pretreatments significantly ( < 0.05) affected the moisture content, oil content, color, water activity ( ), total phenolic content, and sensory evaluation of shiitake mushroom chips. The blanching, osmotic dehydration, and coating pretreatment could improve color and sensory evaluation and also minimize the oil uptake of fried chips, whereas this treatment caused the highest reduction of total phenolic contents. There were no significant ( > 0.05) differences of fried chip in the texture among the four different pretreatments. The values of all the fried chips were less than 0.38, indicating that the products had a long shelf life. Therefore, the blanching, osmotic dehydration, and coating pretreatment before vacuum frying was the most suitable pretreatment for vacuum-fried shiitake mushroom chips.

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“…Specific gravity is an important factor for maintaining quality tuber and is directly associated with the dry matter content. High specific gravity potatoes are better suited for baking, frying, mashing and chipping (Haase, 2003;Pedreschi and Moyano, 2005). Potato product manufacturers prefer tubers of higher specific gravity than potatoes with lower specific gravity to get more chips (Haase, 2003).…”

Section: Introductionmentioning

confidence: 99%