Kinetics of Potato Color and Texture Development during Baking, Frying, and Microwaving with the Addition of Liquid Smoke

Yost, Marlen David; Abu-Ali, J.; Barringer, Sheryl A.

doi:10.1111/j.1750-3841.2006.00171.x

Cited by 14 publications

(9 citation statements)

References 25 publications

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“…However, increasing the concentration of the liquid smoke from 1 to 5% did not affect the reaction rate because carbonyls were no longer the limiting reactant. Similar results have also been found with liquid smoke applied to French fried potatoes (Yost et al. 2006).…”

Section: Resultssupporting

confidence: 86%

Color and Texture Development of Potato Cylinders With Liquid Smoke During Baking, Frying and Microwaving

Abu-Ali

Barringer²

2007

J Food Processing Preservation

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The rate of color and texture development in partially fried before freezing potato cylinders processed by deep fat frying, microwaving and baking was determined. The effect of 0, 1, 3 or 5% wt/wt solution containing 30% liquid smoke was measured at intervals during thermal processing and the reaction order and rate determined. Also, five different wood and dextrose‐derived browning agents were compared at 1% wt/wt addition. The processing method had a significant effect on the reaction rates of color and texture development during processing. Microwaving was faster than frying, which was faster than baking. The addition of liquid smoke led to a significant increase in the rate of color production but had no statistically significant effect on texture. The addition of 1% liquid smoke increased the reaction rate by adding carbonyls, which limit the reaction rate in potatoes. Higher levels of liquid smoke did not change the reaction rate because the carbonyls were no longer limiting the reaction. The processing method and the addition of the browning agent had no effect on the reaction order which remained a pseudo zero‐order reaction. Thus, liquid smoke could be used to reduce processing times, potentially saving money and decreasing acrylamide formation.

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Section: Resultssupporting

confidence: 86%

Color and Texture Development of Potato Cylinders With Liquid Smoke During Baking, Frying and Microwaving

Abu-Ali

Barringer²

2007

J Food Processing Preservation

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“…For both responses, good fit of data was obtained at all evaluated temperatures, with RMS values between 4.4% and 12.5% and 2.6% and 7.4%, for color change and polar compound generation, respectively. The specific rates of color change and polar compound generation presented similar magnitude (Table ) to those reported before by (Gupta and others ; Moyano and others ; Saguy and others ; Yost and others ), to describe the kinetics of nonenzymatic browning and lipid oxidation in fried potato, respectively.…”

Section: Resultssupporting

confidence: 75%

A Kinetic Study of Furan Formation in Wheat Flour‐Based Model Systems during Frying

Mariotti-Celis

Zúñiga

Cortés

et al. 2016

Journal of Food Science

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Furan is a possible human carcinogen, which is formed in worldwide highly consumed fried starchy foods. In order to elucidate the mechanisms responsible for its occurrence in this food category and propose techniques for its mitigation, the kinetics of furan formation, oil absorption, lipid oxidation, and color change were studied in wheat flour-based model systems during frying at 160, 170, 180, and 190 °C up to 13 min and data were fitted to mathematical models. Additionally, an Arrhenius-type dependency with temperature was evaluated for all studied responses. More drastic frying conditions increased significantly (P ≤ 0.05) the furan content of fried samples. Furan formation followed a sigmoid trend with frying time only for frying temperature of 190 °C (RMS : 7.6%). At lower temperatures, furan generation did not reach the asymptotic concentration level. Color change, lipid oxidation, and oil absorption increased with frying temperature and followed asymptotic relationships with frying time. For all evaluated temperatures, color change (RMS: 4.4% to 12.5%) and polar compound generation (RMS: 2.6% to 7.4%) presented good fit to a first-order kinetic model. Oil absorption was successfully fit to a mass balance-based model (RMS: 10.0% to 19.8%). Under the experimental conditions studied, only color change (E : 15.47 kJ/mol), lipid oxidation (E : 6.67 kJ/mol), and oil absorption (E : 76.98 kJ/mol) presented good fit (RMS: 0.7% to 6.3%) to an Arrhenius-type equation. Based on our results, the keeping of frying temperature below 180 °C and the reduction of the frying time would contribute to reduce not only the final furan occurrence in fried foods but also their oil content.

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“…Adequacy of zero-order reaction kinetics for NEB was also reported in dehydrated carrots (Koca et al 2007) and pear puree (Ibarz et al 1999). However, Yost et al (2006) concluded pseudo zero-order reaction kinetics for the colour development of French fries coated with liquid smoke.…”

Section: Non-enzymatic Browningmentioning

confidence: 99%

Degradation Kinetics of Colour and Total Carotenoids in Jackfruit (Artocarpus heterophyllus) Bulb Slices During Hot Air Drying

Saxena

Maity

Raju

et al. 2010

Food Bioprocess Technol

105

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The kinetics of colour and carotenoids degradation in jackfruit bulb slices was evaluated during hot air drying at 50, 60 and 70°C. Visual colour as well as total carotenoids (TC) content was found to be influenced by the drying process. Tri-stimulus colour parameters such as Hunter L and b values decreased and a value increased during drying. The combination of Hunter L×b value was found to represent the colour change adequately. Degradation of TC and visual colour in terms of Hunter L×b value followed first-order reaction kinetics; however, zero-order reaction kinetics was found adequate to describe changes in total colour difference (TCD) and non-enzymatic browning (NEB). Dependence of the rate constant followed the Arrhenius relationship. The process activation energies (E a ) for Hunter L×b value, TCD, NEB and TC were 29.96, 27.21, 27.48 and 55.61 kJ/mol, respectively. Higher E a for TC content indicated greater temperature sensitivity as compared with other colour parameters. Relationship of TC content and Hunter L×b value was found to be more consistent through regression analysis with R 2 ≥0.979. NomenclatureA Absorbance at 420 nm at drying time t A o Initial absorbance at 420 nm C Value of total carotenoids content at drying time t C o Initial value of total carotenoids content E a Activation energy H Value of visual colour in terms of hunter L×b value or total color difference at drying time t H o

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Kinetics of Potato Color and Texture Development during Baking, Frying, and Microwaving with the Addition of Liquid Smoke

Cited by 14 publications

References 25 publications

Color and Texture Development of Potato Cylinders With Liquid Smoke During Baking, Frying and Microwaving

Color and Texture Development of Potato Cylinders With Liquid Smoke During Baking, Frying and Microwaving

A Kinetic Study of Furan Formation in Wheat Flour‐Based Model Systems during Frying

Degradation Kinetics of Colour and Total Carotenoids in Jackfruit (Artocarpus heterophyllus) Bulb Slices During Hot Air Drying

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