Physicochemical and organoleptic characteristics of deep-fat fried and microwaved potato chips

Abstract

This study was carried out to examine the effects of deep-fat frying and microwaving on various physicochemical parameters and sensory characteristics of potato chips. The moisture content of deep-fat fried potato chips was found to decrease faster than that of microwaved chips during the cooking process. The fat content of the deep-fat fried potato chips increased with increasing frying time, while that of microwaved chips changed little. Microwaving was found to increase the hardness and lower the acrylamide content of the chips. Microwaving also resulted in chips with a lower browning index and a lighter color than deep-fat fried chips. Although deep-fat fried chips were found to be superior in terms of appearance, color, and overall acceptability, no significant differences were determined in the taste and crispiness between deepfat fried and microwaved potato chips. Our findings indicate that microwaving as a cooking method has the potential to yield potato chips with low acrylamide levels, low fat content, and a desirable texture. Microwaving can therefore be considered a suitable method of preparing potato chips for modern people who consume excessive fats and oils and are interested in healthier and high-quality products.

Chemical characteristics and nutritive quality of novel functional potato chips-like products

“…The microstructure of samples was evaluated by scanning electron microscopy (JEOL, Model JSM-IT 200 Series, Tokyo, Japan) using an anion-sputtering apparatus (EM SCD500, LEICA), according to Yi, Hwang, Choi and Lim (2015).…”

“…The afore-mentioned results are probably due to the kneading step during manufacturing, as it affects the homogeneity of the particle distribution and their size, as well as the presence or absence of pores. Yi et al (2015) showed that SEM photographs of potato chips illustrated that the temperature of cooking was found to affect the particle size and their distribution during frying. Also, these results are consistent with the SEM results of the Labneh production containing sesame seeds with Attia, Kherouatou and Dhouib (2001), where the protein matrices of Labneh samples were compacted by the addition of sesame seed powder, and the particles exhibited more adhesion in the form of large agglomerations than those made from skimmed milk.…”

Production of Healthy Chips Ready to Eat Using Potato, Green Pea and Lupine Flour for Malnourished Children

“…Potato chips are the most popular snack consumed in people especially by children [3]. Nevertheless, these chips are considered unhealthy because they contain high levels of fat and salt, as well as acrylamide which is formed at high temperatures [4][5][6], aldehydes, ketones and trans fatty acids [7,8].…”

The Quality of Salted Potato Chips Available on the Polish Market

“…Potato chips are a popular snack people of all ages consume (Salvador et al 2009). However, due to their high fat and salt content, as well as the acrylamide (Zhang, Zhang & Zhang 2005), aldehydes, ketones and trans fatty acids (Moros et al 2009) they contain as a result of the high temperature frying used to produce them, they are considered unhealthy (Yi et al 2015). Acrylamide is associated with elevated cancer risk, neurotoxic effects, reproductive toxicity, genotoxicity, and mutagenicity (Medeiros-Vinci, Mestdagh & De Meulenaer 2011).…”