Texture of french fried potato: Chemical composition of non-starch polysaccharides

Jaswal, A. S.

doi:10.1007/bf02853964

Cited by 13 publications

(7 citation statements)

References 11 publications

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“…The characteristic texture of French fries, the crispy external surface and mealy interior, is primarily dependent on the dry matter and starch content of potato tubers,1 although it also depends on the composition and content of the cellular membrane, i.e. the cellulose, pectins, hemicellulose and lignin 2–4. Potatoes selected for French fries production are subject to several technological treatments which, along with the raw material, are responsible for the ultimate texture of the product.…”

Section: Introductionmentioning

confidence: 99%

The influence of oil type and frying temperatures on the texture and oil content of French fries

Kita

Lisińska

2005

J Sci Food Agric

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The purpose of the present study was to determine the effects of the frying medium and temperatures on fat content and texture of French fries. The material taken for the study consisted of seven types of vegetable oil: refined sunflower, rape, soy, olive oil, palm, partially hydrogenated rape oil (modified oil I) and a blend of vegetable oils (modified oil II). The French fries prepared from Asterix potato variety were fried at oils heated to 150, 160, 170, 180 and 190 • C. The length of frying (12, 10, 8, 6.5 and 4.5 min, respectively) depended on oil temperature. Fat content and the texture of French fries were determined. The type of frying medium significantly affects the texture of French fries. Temperature influenced both the fat content and texture of product. The increase of frying temperature decreased fat uptake and hardness of French fries. French fries fried in rape oil exhibited the most delicate texture and the lowest oil absorption when compared with French fries fried in other types of oil under investigation.

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Section: Introductionmentioning

confidence: 99%

The influence of oil type and frying temperatures on the texture and oil content of French fries

Kita

Lisińska

2005

J Sci Food Agric

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“…High solids potatoes usually produce crispy and mealy fries (Jaswal, 1989). Specifically, potatoes that contain more starch produce mealier fries (Johnston et al, 1970;Unrau & Nylund, 1957;Woodman & Warren, 1972).…”

Section: Introductionmentioning

confidence: 99%

Modeling the effect of blanching conditions on the texture of potato strips

Liu

Scanlon

2007

Journal of Food Engineering

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“…The higher the specific gravity of tubers, the higher the crispness of the fried products. Jaswal reported that this difference is due to pectin changes (Jaswal 1969) and generally to the degradation of high-molecular nonstarch polysaccharides (Jaswal 1989 and during frying. An important role in this process is played by alkali additives in blanching media (Jaswal 1970); blanching in 0.5% CaCl, solution for 15 min at 70C was reported as the best condition for producing French fries.…”

Section: Introductionmentioning

confidence: 99%

Texture of Fried Potato Tissue as Affected by Pre‐blanching in Some Salt Solutions

Blahovec

Vacek

Patočka

1999

Journal of Texture Studies

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Planar potato crisps were prepared from potato tubers of four varieties (Agria, Javor, Nicola and Panda). The effect of slice blanching in water and solutions of Na‐, Ca‐, and Mg‐chlorides prior to frying, as well as the effect of storage time of the tubers prior to test were also studied. The deformation curves from a three point bending test were evaluated and Young's modulus (EM), maximum relative deflection (MRD), maximum tensile stress (MTS) and surface energy (SE) were determined. The MRD and MTS correspond to rupture point values of deflection and stress, respectively. The obtained results show that almost all test parameters (MTS is an exception) depend mainly on the blanching solution and the ratio of monovalent (K and Na) to divalent ions (Ca and Mg) in the crisps. Variety dependence was observed mainly in MRD and EM. An increase in the ratio monovalent over divalent cation concentrations led to lower MRD‐ and SE‐values and at the same conditions to higher Young's moduli. EM‐values of 320–340 MPa were obtained for the two varieties with higher content of starch (Javor and Panda) while for the two varieties with lower starch content (Agria and Nicola) values of 230–250 MPa were observed. The MRD was of 0.057–0.061 for Javor and Panda and 0.075–0.080 for Agria and Nicola. The starch content could not explain the observed variety differences for maximum tensile stress and surface energy.

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Texture of french fried potato: Chemical composition of non-starch polysaccharides

Cited by 13 publications

References 11 publications

The influence of oil type and frying temperatures on the texture and oil content of French fries

The influence of oil type and frying temperatures on the texture and oil content of French fries

Modeling the effect of blanching conditions on the texture of potato strips

Texture of Fried Potato Tissue as Affected by Pre‐blanching in Some Salt Solutions

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