The influence of cutting thickness, shape and moisture content on oil absorption during potato frying

Abstract

Potato chips and French fries are products which are often used in the human diet. The aim of this study was to investigate the influence of cutting thickness, shape and moisture content on palm olein uptake, as well as the quality of the palm olein during the production of fried potatoes. Blanching operation was conducted in water for 3 minutes at a temperature of 85oC, while the frying process was conducted in palm olein for 3 minutes at a temperature of 165oC. The peroxide value and free fatty acid content (% oleic acid) were determined by standard analytical methods. The oil content in samples was determined by the standard Soxhlet extraction (the reference method). The results showed that the potato chips had approximately four times more oil uptake compared to potato sticks. The oil content was significantly lower in blanched potato slices (by 43.3%) but significantly higher in blanched potato sticks (by 53.5%) compared to unblanched samples. The analyzed quality parameters of palm olein were within the allowable value range. Based on the results obtained in this study, it can be concluded that the thickness, surface area and moisture content of the potato had a significant effect on oil uptake.

The Physico-Chemical and Sensory Characteristics of Coloured-Flesh Potato Chips: Influence of Cultivar, Slice Thickness and Frying Temperature

“…Some studies evaluated the effect of slice thickness and frying temperature on the colour, texture and fat absorption of chips made from white-or yellow-fleshed potato cultivars. The results of these studies showed that the above-mentioned factors influenced the physical and chemical characteristics of traditional potato chips [19][20][21][22]. This demonstrated the need for potato chip manufacturers to suitably select cultivars and processing parameters.…”

“…The fat content of chips varies between 35 and 45% in total and can be 1/3 or more of the total weight [18]. According to the literature, the cultivar characteristics, slice thickness, frying temperature and time affect the absorbed fat content in potato products, such as chips [19][20][21][22]. Pedreschi et al [23] reported that frying at 120 • C produced potato chips that were crispier and contained more fat than potato chips fried at 180 • C. Paunović et al [20] also found that the slice thickness and the surface area of the potato had a significant effect on fat uptake.…”