Frying of Foods

Pedreschi, Franco; Enrione, Javier

doi:10.1002/9781118406281.ch9

Cited by 4 publications

(4 citation statements)

References 63 publications

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“…A yield factor for the product for direct consumption is referenced in BLS ( 2009). If frozen French fries are fried again, a water content of 39.5% and an oil content of 14.8% are typical (Pedreschi and Enrione, 2014). These percentages range depending on the cut size and frying conditions.…”

Section: Processing Of Potatoes To Potato Chips (French Fries)mentioning

confidence: 99%

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Database of processing techniques and processing factors compatible with the EFSA food classification and description system FoodEx 2

Scholz

Herrmann

Kittelmann

et al. 2018

EFS3

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EFSA is conducting pan‐European dietary exposure and risk assessments related to actual levels of pesticide residues in food commodities. These assessments use the pesticide occurrence data generated under the official monitoring programs of Member States, the consumption data from EFSA's comprehensive food consumption database and pesticide‐specific information such as processing factors. Currently no harmonised list of processing factors is available within Europe and worldwide. The overall objective of this project is to develop a database of validated processing factors based on the residue definitions for enforcement, which is compatible with the EFSA food classification and description system FoodEx 2. In the first part of the project, a compendium of representative processing techniques is elaborated as a standard description of all relevant processes and basis for validation of processing studies. The compendium of processing techniques is built upon a selection of representative and up‐to‐date processing studies submitted in the context of regulatory procedures for plant protection products. It covers the most important processes in food processing, both with respect to importance in consumption and production. Though not really considered as processing operations, peeling and pitting procedures are included in this compendium. For each process, a typical set of processing conditions is provided based on published literature and/or inquiry in the food processing industry. Detailed descriptions of processing conditions and yield factors for the processes are given. The processes are visualised in flowcharts. Processing studies are conducted on a very limited number of representative commodities. Extrapolation proposals are made based on the comparability of processing conditions, the plant anatomy and the plant part to be processed.

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Section: Processing Of Potatoes To Potato Chips (French Fries)mentioning

confidence: 99%

“…The absorbed amount of oil depends on the method and commodity. For example the oil content of potato crisps is around 35% and of French fries around 15% (both deep-fat fried) (Pedreschi and Enrione, 2014).…”

Section: • Low Viscositymentioning

confidence: 99%

Database of processing techniques and processing factors compatible with the EFSA food classification and description system FoodEx 2

Scholz

Herrmann

Kittelmann

et al. 2018

EFS3

View full text Add to dashboard Cite

show abstract

“…Priya, Singhal, and Kulkarni () have indicated that the addition of CMC and hydroxypropylmethyl cellulose (HPMC) reduces the oil content of the fried product prepared from chickpea flour. Varela and Fiszman () and Pedreschi and Enrione () have indicated the possibility of decreasing the oil content in the fried products if hydrocolloids are used. It may be thus concluded that a suitable hydrocolloid is effective for developing lower‐fat containing products.…”

Section: Introductionmentioning

confidence: 99%

Frying of the Dispersion Droplets with Varying Contents of Chickpea Flour and Gum Arabic: Product Characterization and Modeling

Shanthilal

Babylatha

Navya

et al. 2018

Journal of Food Science

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Chickpea flour is used in several food preparations. The addition of gum arabic affects the textural and structural characteristics, and the sensory acceptance; the fried dispersion droplets have a lower fat content when gum arabic is used compared to samples fried without the addition of gum arabic. The fried dispersion droplets change their shape with the level of the ingredients used in the dispersion.

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“…Hydrocolloids have been reported to modify the functional properties of foods. The recent reviews by Pedreschi and Enrione (2015), and Varela and Fiszman (2011) have concluded that an appropriate hydrocolloid in a suitable condition can be used to develop lower-oil containing products. The addition of carboxymethylcellulose controls the uptake of oil in various deep-fat fried products such as French-fry (Garmakhany et al 2014), samosa casing (Sakhale et al 2011) and shrimp (Izadi et al 2015).…”

Section: Introductionmentioning

confidence: 99%

Frying of rice flour dough strands containing gum Arabic: texture, sensory attributes and microstructure of products

Shanthilal

Bhattacharya

2017

J Food Sci Technol

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The effects of rice flour (50-56%, w/w) and gum Arabic (0-5%, w/w) on the physical, sensory and structural features of the fried dough strands were investigated. Up to 25.8% reduction in oil was possible by the incorporation of gum Arabic. The wide variations in failure force (13.8-25.3 N) and failure strain (11.0-28.6%) indicated the formation of snacks varying in texture from a soft-to-bite brittle product to a hard-to-eat less brittle sample. The snacks possessed a porous microstructure with air cells, pores and vacuoles; the cell walls were more than 100 μm in thickness. The textural parameters like failure force, failure energy and failure stress behaved in a similar manner in the principal component analysis biplot. High moisture content in the dough decreased the sensory acceptance of the fried snacks. The high desirability index of 0.9 could be achieved with a high level of rice flour (56%, w/w) while gum Arabic content was between 3.50 and 3.75% (w/w).

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Frying of Foods

Cited by 4 publications

References 63 publications

Database of processing techniques and processing factors compatible with the EFSA food classification and description system FoodEx 2

Database of processing techniques and processing factors compatible with the EFSA food classification and description system FoodEx 2

Frying of the Dispersion Droplets with Varying Contents of Chickpea Flour and Gum Arabic: Product Characterization and Modeling

Frying of rice flour dough strands containing gum Arabic: texture, sensory attributes and microstructure of products

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