Iranian Research Organization for Science and Technology (IROST) Innovative Food Technologies 2783-350X 1 1 2013 11 22 Effect of Blanching and Edible Hydrocolloids on Reduction of Oil Uptake During Frying of Potato sticks Effect of Blanching and Edible Hydrocolloids on Reduction of Oil Uptake During Frying of Potato sticks 13 20 19 10.22104/jift.2014.19 FA Fakhredin Salehi PhD Student, Gorgan university Mahdi Kashaninezhad Associate Professor, Gorgan university Journal Article 2013 06 17 The aim of this study was to investigate the effect of blanching and edible hydrocolloids pretreatments on oil uptake magnitude as well as oil uptake modeling during deep-fat frying process of potato sticks. In this study, for blanching pretreatment, temperature of 80°C for 1 and 3 minutes and for edible hydrocolloids pretreatment, carboxymethyl cellulose concentration of 0.3% and pectin concentrations of 1 and 3% were used. Then, the potato pieces were fried at various temperatures and times. Carboxymethyl cellulose and pectin hydrocolloids at both concentrations reduced oil uptake. However, blanching pretreatment for 1 and 3 min increased oil uptake. Also, the combined pretreatments reduced oil uptake. In this study, two models from previous research works and four proposed models were used to fit the data. The obtained models had the highest R² and the lowest RMSE. In addition, using multiple regression analysis, the constants of oil uptake models dependent on various process conditions obtained with appropriate statistical parameters. The aim of this study was to investigate the effect of blanching and edible hydrocolloids pretreatments on oil uptake magnitude as well as oil uptake modeling during deep-fat frying process of potato sticks. In this study, for blanching pretreatment, temperature of 80°C for 1 and 3 minutes and for edible hydrocolloids pretreatment, carboxymethyl cellulose concentration of 0.3% and pectin concentrations of 1 and 3% were used. Then, the potato pieces were fried at various temperatures and times. Carboxymethyl cellulose and pectin hydrocolloids at both concentrations reduced oil uptake. However, blanching pretreatment for 1 and 3 min increased oil uptake. Also, the combined pretreatments reduced oil uptake. In this study, two models from previous research works and four proposed models were used to fit the data. The obtained models had the highest R² and the lowest RMSE. In addition, using multiple regression analysis, the constants of oil uptake models dependent on various process conditions obtained with appropriate statistical parameters. https://jift.irost.ir/article_19_248df3c795b5ec33fcce13055a7d2510.pdf