Kinetics of oil uptake during frying of potato slices:

Moyano, Pedro; Pedreschi, Franco

doi:10.1016/j.lwt.2005.01.010

Cited by 151 publications

(127 citation statements)

References 20 publications

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“…From frying temperatures greater than 150°C, the barrier formed causes a buildup of internal pressure, leading to the sample 'exploding' after a period of approximately 420 sec. Lower oil content during frying at a higher temperatures is in accordance with the results of [25][26][27]30] . This is due to the blanching effect on potato dough structure.…”

Section: Discussionsupporting

confidence: 91%

“…This may be due to gel formation decreasing the pores on the cylinder surface. Selman and Hopkins [36] , Lamberg et al [21] , Debnath et al [7] , Rimac et al [32] and Pedreschi and Moyano [26] also found that pre-drying increases the crispness dramatically and significantly reduces the oil absorption of the blanched potato slices after frying.…”

Section: Discussionmentioning

confidence: 99%

“…However, Lisinska and Leszczynski [41] found out that potato chips fried at higher oil temperature for a short period of time contain less oil than those fried at lower temperatures. Moyano and Pedreschi [26] found out that oil uptake increased approximately by 32% as the frying temperature decreased from 180 to 120°C at moisture content ≤1 g water/g dry solid. They also reported that oil uptake was high even for short frying times at the different temperatures tested (120-180°C) suggesting that oil wetting is an important mechanism oil uptake during frying.…”

Section: Introductionmentioning

confidence: 98%

“…The soft and moist interior along with the porous crispy crust provides increased palatability to foods [39] . Deep-fat fried food constitutes a major part of daily food consumption [26] . French fried potatoes represent one of the major items in the food market, either as a processed product or as a frozen par-fried [17] .…”

Section: Introductionmentioning

confidence: 99%

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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: 91%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 98%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

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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show abstract

“…The superheated steam leaves the product through intercellular passages, pulling cells apart (Moyano & Pedreschi, 2006). Weakening of the middle lamella also contributes significantly to cell separation, as the peptic material dissolves and the intercellular spaces are enlarged.…”

Section: Pre-dryingmentioning

confidence: 99%