Effect of Blanching and Edible Hydrocolloids on Reduction of Oil Uptake During Frying of Potato sticks

Document Type : Research Article

Authors

1 MSc student, Faculty of Agriculture, Tabriz University

2 Assistant Professor, Faculty of Agriculture, Tabriz University

Abstract

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.

Keywords

Main Subjects

References

1. Pedreschi, F., Travisany, X., Reyes, C., Troncoso, E., Pedreschi, R. (2009). Kinetics of extraction of reducing sugar during blanching of potato slices. J. Food Eng., 91(3), 443-447.
2. Duran, M., Pedreschi, F., Moyano, P., Troncoso, E. (2007). Oil partition in pre-treated potato slices during frying and cooling. J. Food Eng., 81(1), 257-265.
3. Troncoso, E., Pedreschi, F. (2009). Modeling water loss and oil uptake during vacuum frying of pre-treated potato slices. LWT- Food Sci. Technol., 42(6), 1164-1173.
4. Sothornvit, R. (2011). Edible coating and post-frying centrifuge step effect on quality of vacuum-fried banana chips. J. Food Eng., 107(34), 319-325.
5. Varela, P., Fiszman, S. M. (2011). Hydrocolloids in fried foods, a review. Food Hydrocolloid., 25(8), 1801-1812.
6. Pedreschi, F., Moyano, P. (2005). Oil uptake and texture development in fried potato slices. J. Food Eng., 70(4), 557-563.
7. Rimac-Brncic, S., Lelas, V., Rade, D., Simundic, B. (2004). Decreasing of oil absorption in potato strips during deep fat frying. J. Food Eng., 64(2), 237-241.
8. Pedreschi, F., Claudia, C., Moyano, P., Troncoso, E. (2008). Oil distribution in potato slices during frying. J. Food Eng., 87, 200-212.
9. Falguera, V. C., Quintero, J. P., Jimenez, A., Muonz, J. A., Ibarz, A. (2011). Edible films and coatings: Structures, active functions and trends in their use. Trends Food Sci. Technol., 22(6), 292-303.
10. Singthong, J., Thongkaew, C. (2009). Using hydrocolloids to decrease oil absorption in banana chips. LWT - Food Sci. Technol., 42(7), 1199-1203.
11. Baik, O. D., Mittal, G. S. (2005). Heat and moisture transfer and shrinkage simulation of deep fat tofu frying. Food Res. Int., 38(2), 183-191.
12. Association of Official Analytical Chemists (1995). Official Methods of Analysis Washington, DC.
13. Association of Official Analytical Chemists (1990). Official Methods of Analysis. Washington, DC.
14. Ziaiifar, A. M., Courtois, F., Trystram, G. (2010). Porosity development and its effect on oil uptake during frying process. J. Food Eng., 33(2), 191-212.
15. Steel, R. G. D., Torrie, J. H., Dickey, D. A. (1997). Principles and procedures of statistics: a biometrical approach New York: McGraw-Hill.
16. Krokida, M. K., Oreopoulou, V., Maroulis, Z. B., Marinos-Kouris, D. (2001). Effect of osmotic dehydration pretreatment on quality of french fries. J. Food Eng., 49, 339-345.
17. De Grandi Castro Freitas, D., Berbari, S. A. G., Prati, P., Fakhouri, F. M., CollaresQueiroz, F. P., Vicente, E. (2009). Reducing fat uptake in cassava product during  deep-fat frying. J. Food Eng., 94, 390-394.
18. Garcia, M. A., Ferrero, C., Bértola, N., Martino, M., Zaritzky, N. (2002). Edible coatings from cellulose derivatives to reduce oil uptake in fried products. Innovat. Food Sci. Emerg. Technol., 3(4), 391-397.
19. Kim, D. N., Lim, J., Bae, I. Y., Lee, H. G., Lee, S. (2011). Effect of hydrocolloid coatings on the heat transfer and oil uptake during frying of potato strips. J. Food Eng., 102(4), 317-320.
20. Suarez, B., Campanone, L. A., Garcıa, M. A., Zaritzky, N. E. (2008). Comparison of the deep frying process in coated and uncoated dough systems. J. Food Eng., 84, 383-393.
21. Williams, R., Mittal, G. S. (1999). Water and fat transfer properties of polysaccharide films on fried pastry mix. LWT-Food Sci. Technol., 32, 440-445.
Innovative Food Technologies
Volume 1, Issue 1 - Serial Number 1
December 2013
Pages 21-36

Files

History

  • Receive Date: 11 July 2013
  • Revise Date: 09 September 2013
  • Accept Date: 22 February 2014

Share

How to cite

Statistics