Effects of pre-treatments on the shrinkage and textural properties of fried sweet potatoes

Taiwo, Kehinde A.; Baik, Oon‐Doo

doi:10.1016/j.lwt.2006.03.005

Cited by 76 publications

(63 citation statements)

References 23 publications

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“…During this period all the heat entering the potato was used for sensible heating, with only a small amount of expanded air leaving the potato. Such observations are in accordance with those of Farkas [11,37] who reported that during the first stage of frying no evaporation of moisture occurred and the heat was transferred in convection mode between the oil and the sample. This period was followed by a sudden loss of moisture, characterized by formation of a larger number of small bubbles, which form over the entire surface of the sample and leave rapidly.…”

Section: Discussionsupporting

confidence: 92%

Effect of Methyl Cellulose Coating and Pre-Treatment on Oil Uptake, Moisture Retention and Physical Properties of Deep-Fat Fried Starchy Dough System

Quasem¹,

Mazahreh²,

Abu-Alruz³

et al. 2009

American J. of Agricultural and Biological Sciences

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Problem statement:The influence of edible methyl cellulose coating and blanching pretreatment in reducing oil uptake and moisture loss during frying of starchy dough system was investigated. Approach: Potato dough cylinder of 60 mm length and 22 mm diameter was used as a model food system. Samples were coated with 0.5% methyl cellulose film-forming solution and uncoated samples were used as control. Compared to the control samples, a reduction of 80% in oil uptake was achieved, with an increase in frying temperature decreasing the oil uptake due to the gel formation of methyl cellulose which was enhanced by higher temperatures. Results: No effect of methyl cellulose coating on the final moisture content was observed. The effect of methyl cellulose coating on structural properties (diameter, length, volume and bulk density) was also examined. The results showed that methyl cellulose coating had a significant effect on dimensional and density changes, as it enhanced the formation of crust, leading to a buildup in pressure within the cylinder, which in turn caused considerable puffing of the sample. Conclusion: Blanching pre-treatment (100°C, 5 min) was found to be effective in reducing the oil content of the potato dough samples.

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Section: Discussionsupporting

confidence: 92%

Effect of Methyl Cellulose Coating and Pre-Treatment on Oil Uptake, Moisture Retention and Physical Properties of Deep-Fat Fried Starchy Dough System

Quasem¹,

Mazahreh²,

Abu-Alruz³

et al. 2009

American J. of Agricultural and Biological Sciences

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“…Applying osmotic pre-treatment on sweet potatoes, Taiwo and Baik (2007) reported that the changes occurring in the cell membranes in the pre-treatment step, played the key role in the further processing of the potatoes. The most positive benefits of the combined effect of the osmotic dehydration and conventional drying in the production of the crispy products are considered to be the color and flavor retention, as well as the texture shift of the fruit flesh (Pisalkar et al 2011;Chavan et al 2010).…”

Section: Introductionmentioning

confidence: 99%

Physical and sensory properties of ready to eat apple chips produced by osmo-convective drying

2013

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The low cost raw material, apple variety Idared, was turned into value-added product, apple chips. The apple chips were produced in a two-step process consisting of osmotic treatment and conventional drying. Osmotic treatment was carried out in 40 % glucose solution at room temperature, followed by convective drying at 105°C, till reaching water activity of 0.3. Mechanical properties of the apple chips measured by compression and penetration tests were correlated with the sorption properties. The low browning index, 25.5 and high whitening index, 63.7, proved the good retention of the color of the apple chips. The instrumental characteristics of the apple chips were correlated with the sensory characteristics of the product. The new product was accepted by the 95 % of the panelists. The stored apple chips under modified atmosphere showed no significant changes in the quality parameters over 6 month period.

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“…Este resultado es alentador porque indica que el uso del recubrimiento no afecta esta variable. Aunque no se analizó la dureza del producto crudo, sí se pudo evidenciar mediante la masticación que el escaldado permitió reducir la dureza del producto crudo debido a la pérdida de la firmeza que se presenta por la sustancial disolución, polimerización y aparente destrucción de las paredes celulares (Gołubowska, 2005;Lisińska y Gołubowska, 2005;Taiwo y Baik, 2007;Alvis et al, 2008) que dependen de la presencia de sustancias pécticas que son parte del material intercelular.…”

Section: Análisis De Perfil De Textura Tpaunclassified

“…El escaldado se recomienda realizar a temperaturas mayores a 80 ºC y durante un tiempo entre 2 y 7 minutos para inactivar la enzima PME y en una solución de CaCl2 para que los carboxilatos disponibles reaccionen con los iones divalentes de Ca +2 presentes en la sal utilizada y aumente el número de puentes metálicos y se refuerce la estructura de la pared celular (González-Martínez et al, 2004). Taiwo y Baik (2007) analizaron el comportamiento de las propiedades texturales luego de freír discos de batata de un centímetro de espesor a 170 ºC durante 5 minutos. Los resultados indicaron una dureza entre valores de 800 y 3000 gramos, siendo los valores del escaldado los más altos entre 2200 y 3000 gramos.…”

Section: Análisis De Perfil De Textura Tpaunclassified

“…El análisis de perfil de textura, TPA por sus siglas en inglés, es una simulación de la masticación de una muestra por medio de un equipo analizador de textura. Consiste en comprimir un alimento del tamaño de un mordisco para imitar la acción de los dientes e incluye el análisis de diferentes características de textura de una muestra (Taiwo y Baik 2007;Hleap y Velasco, 2010;Tavera-Quiroz et al,2012) y se representan gráficamente como se muestra en la figura 1. Fig.…”

Section: Introductionunclassified

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Efecto del Recubrimiento Comestible en las Propiedades de Trozos de Batata (Ipomoea Batatas Lam) Fritos por Inmersión: Parte 1: Textura

González¹,

Alvis²,

Arrázola³

2015

Inf. tecnol.

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ResumenEn este estudio se caracterizaron las variedades de batata roja y amarilla cultivadas en el departamento de Córdoba. La caracterización bromatológica consistió en la medida del contenido de humedad, grasa, proteína, ceniza, fibra, azúcares reductores y carbohidratos totales. La batata roja, por su menor contenido de azúcares reductores, fue seleccionada para un estudio sobre freído por inmersión. Para evaluar la textura de los trozos de batata fritos se midió la fuerza de corte y se realizó un análisis de perfil de textura utilizando un texturómetro TA.XTPlus. El recubrimiento utilizado fue carboximetilcelulosa y las temperaturas de fritura fueron de 150, 170 y 190 ºC. Estas no afectaron significativamente a las variables de textura como dureza, adhesividad, elasticidad, gomosidad y masticabilidad, pero si afectaron la cohesividad del producto. La fuerza de corte del producto sólo se vio afectada por el uso del recubrimiento. Palabras clave: batata, fritura, caracterización bromatológica, textura, carboximetilcelulosa Effect of Edible Coating on the Properties of Sweet Potato Slices (Ipomoea Batatas Lam) Cooked by Deep-Fat Frying. Part 1: Texture AbstractIn this study varieties of red and yellow sweet potatoes grown in the department of Córdoba were characterized. Bromatological characterization consists in measuring the content of moisture, fat, protein, ash, fiber, reducing sugars and total carbohydrates. Red sweet potatoes, for their lower content of reducing sugars, were selected for a study of deep fat frying. To evaluate the texture of fried potato chips the cutting force was measured and texture profile analysis was performed using a TA.XTplus texturometer. The edible coating used was carboxymethylcellulose and the frying temperatures were 150, 170 and 190°C. These temperatures did not have significant effect on the texture variables such as hardness, adhesiveness, springiness, gumminess and chewiness, but they affected cohesiveness of the product. The cutting force of the product was affected only by the use of the coating.

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Effects of pre-treatments on the shrinkage and textural properties of fried sweet potatoes

Cited by 76 publications

References 23 publications

Effect of Methyl Cellulose Coating and Pre-Treatment on Oil Uptake, Moisture Retention and Physical Properties of Deep-Fat Fried Starchy Dough System

Effect of Methyl Cellulose Coating and Pre-Treatment on Oil Uptake, Moisture Retention and Physical Properties of Deep-Fat Fried Starchy Dough System

Physical and sensory properties of ready to eat apple chips produced by osmo-convective drying

Efecto del Recubrimiento Comestible en las Propiedades de Trozos de Batata (Ipomoea Batatas Lam) Fritos por Inmersión: Parte 1: Textura

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