Evolution of mechanical and optical properties of French fries obtained by hot air-frying

Abstract

ElsevierHeredia Gutiérrez, AB.; Castelló Gómez, ML.; Argüelles Foix, AL.; Andrés Grau, AM. (2014 The aim of this study was to analyse the influence of frying technique (air-frying and 9 deep oil-frying) and type of pre-treatment (freezing and blanching) on the evolution of 10 mechanical and optical properties of French fries. The results showed that the 11 chromatic parameters, a * and b *, experimented an increase regardless of the frying 12 method; while the increase in a * was significantly higher in deep-oil frying as a result of 13Maillard's reactions. The texture analysis reported a first stage of initial softening 14 related to starch gelatinization followed by a second stage where the maximum force 15 increased due to the gradual formation of a crust, both stages being faster in deep-oil 16 frying. Pre-frozen potatoes presented the highest value of maximum force parameter 17 independent of the type of frying. 18 19

Improved thermal processing for food texture modification

“…According to Heredia et al (2014) samples showed an initial stage of softening or firmness loss from the maximum value of firmness registered at time zero, followed by a second stage where maximum force tended to increase as the surface crust appeared. This crusty texture is a consequence of changes in the external layers of the product at a cellular level.…”

Impact of Air Frying on Cholesterol and Fatty Acids Oxidation in Sardines: Protective Effects of Aromatic Herbs

“…Air frying circulates hot air uniformly around the food instead of immersing it in hot oil and also reduces the fat contents in the fried food. Thus, the product is progressively dehydrated at a fixed frying temperature of 180 °C, while the crisp characteristic appears on the fried products with minimum variations in food quality (Andrés and others ; Heredia and others ; Sansano and others ). Air fryers are available on the market as an alternative to fry foods without oil, and are considered a convenient method of cooking; however, there are no studies regarding degradation of lipids by this thermal process.…”

Formação de produtos da reação de Maillard em carne bovina (<i>Semimembranosus</i>) submetida a diferentes técnicas de cocção

“…O conhecimento do mecanismo de formação da acrilamida é essencial para reduzir seus níveis em alimentos, pois esta substância é um composto mutagênico e potencial carcinógeno (CHENG et al, 2014;HEREDIA et al, 2014;XU et al, 2014). Embora alimentos ricos em carboidrato sejam comumente pesquisados para determinação de acrilamida, alimentos ricos em proteína, como carnes cozidas em temperaturas elevadas, também contém este contaminante (KAPLAN et al, 2009).…”

“…Os valores elevados de b* na carne empanada e frita até 90 ⁰C indicam cor amarela intensa, desejável para alimentos fritos (HEREDIA et al, 2014). A diminuição da coordenada b* para carne grelhada / frita a 100 ⁰C e também para a assada a 300 ⁰C mostra menor predominância do componente amarelo e uma proporção maior do componente azul, o que também pode ser visualizado pelos valores diminuídos de Chroma (C) nos tratamentos grelhado e empanado e frito.…”

“…Para batatas fritas, por exemplo, a coordenada a* é considerada um bom indicador do teor de acrilamida gerado no processamento, com valores entre 0 e -5 considerados uma tonalidade ótima (HEREDIA et al, 2014).…”