Process severity affects texture and color of potato strips baked in pilot-scale infrared Radiant Wall Oven

Kirmaci, Bilal; Singh, Rakesh K.

doi:10.1016/j.lwt.2018.05.053

Cited by 3 publications

(3 citation statements)

References 17 publications

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“…This particular value closely mirrored the 1P value observed in our own experimental study. This similarity between their findings and ours suggests a potential correlation between the hue characteristics identified in their work and the hue parameter identified in our investigation [31]. It suggests a potential correlation between the hue characteristics identified in their work and the hue parameter identified in our own investigation.…”

Section: Resultssupporting

confidence: 88%

“…A positive correlation coefficient of 0.410 (moderate correlation, R 2 = 0.168) was obtained between these two parameters, and the b value ranged from 29. 20 [31], the mean chroma value for fried potato strips was 36.7. The hue angle (h) values for french fries fried in rapeseed oil ranged from 88.68 for the 1R sample as the maximum value to 78.19 for the 2R sample as the minimum value.…”

Section: Resultsmentioning

confidence: 93%

“…Chroma ranged from 28.89 to 34.04 in rapeseed oil, from 26.35 to 31.85 in sunflower, and from 29.51 to 35.61 in palm-oil-fried samples. In the work ofKirmaci and Singh (2018)…”

mentioning

confidence: 99%

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French Fries’ Color and Frying Process in Relation to Used Plant Oils

Antonic,

Dordevic,

Buchtova

et al. 2023

Processes

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Fast-food establishments today often sell fried food without proper control over the frying oil, and french fries are a prime example. Neglecting the maintenance of frying oil can lead to decreased taste, health concerns, and operational inefficiencies. The following plant oils were used in the frying process: rapeseed, sunflower, and palm oil. The degree of frying was measured by the total polar meter (TPM), until the achievement of 24%. To accurately assess the color characteristics of the french fry samples, Minolta CM 2600d color measurement instrument was used. Statistically significant differences were observed between some color parameters (L, a, b, C, and h) and TPM values. The following correlations were observed: 0.530 was obtained for TPM and h (hue angle) in french fries fried in palm oil; negative correlation (−0.214) between TPM and L (lightness) was obtained in french fries fried in rapeseed oil. While we have observed certain correlations from our experimental data, it is important to note that the color of french fries may not be the sole determinant of fried oil quality. Other external factors, such as temperature, chemical composition, and potato cultivar, can also significantly influence the color of french fries.

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Section: Resultssupporting

confidence: 88%

Section: Resultsmentioning

confidence: 93%