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Evaluation of the texture of fried potatoes

Pedreschi, F; Segnini, Sandra and Dejmek, Petr LU (2004) In Journal of Texture Studies 35(3). p.277-291
Abstract
Texture of potatoes with different shapes (slices and strips) were evaluated after frying and in some cases after baking. Blanched and unblanched potato slices (Bintje variety) were fried at four oil temperatures: 160, 170, 180 and 190C until reaching a moisture content of similar to1.7%. A puncture test with three point support for the slices was applied to measure the texture of potato chips using the following parameters extracted from the force versus distance curves: maximum force of break (MFB) and deformation of break (DB). These two parameters were useful to follow the changes in texture of the fried slices with moisture content at different frying temperatures. Blanched and unblanched potato strips were partially fried at 160C and... (More)
Texture of potatoes with different shapes (slices and strips) were evaluated after frying and in some cases after baking. Blanched and unblanched potato slices (Bintje variety) were fried at four oil temperatures: 160, 170, 180 and 190C until reaching a moisture content of similar to1.7%. A puncture test with three point support for the slices was applied to measure the texture of potato chips using the following parameters extracted from the force versus distance curves: maximum force of break (MFB) and deformation of break (DB). These two parameters were useful to follow the changes in texture of the fried slices with moisture content at different frying temperatures. Blanched and unblanched potato strips were partially fried at 160C and 190C for 60, 90 and 120 s. The par-fried potatoes were frozen at -20Cfor one day after which they were baked at 200C for 15 min. The texture of the baked potato strips was evaluated using a bending test with two support points. From the force versus distance curves, two parameters were extracted: maximum force of deformation (MFD) and maximum deformation (MD). Significant higher MFB and lower DB values (P > 0.1) for unblanched fried slices indicate that these are crispier than blanched chips for moisture contents lower than 4% (6.59 N and 0.62 mm vs 5.74 N and vs 0.75 mm for unblanched and blanched chips, respectively, average values for the four frying temperatures employed). There was no effect of the frying temperature and the pretreatment (blanching or unblanching) on the texture of the frozen par-fried potatoes after baking when compared at the same residual moisture content, but blanched potato strips lost moisture more slowly both in frying and in baking. (Less)
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author
organization
publishing date
type
Contribution to journal
publication status
published
subject
in
Journal of Texture Studies
volume
35
issue
3
pages
277 - 291
publisher
Wiley-Blackwell
external identifiers
  • wos:000224078500004
  • scopus:4944241021
ISSN
0022-4901
DOI
10.1111/j.1745-4603.2004.tb00838.x
language
English
LU publication?
yes
id
55d69e71-32c0-43f3-8ed3-dfb225edf7a5 (old id 139171)
date added to LUP
2007-07-19 09:41:29
date last changed
2017-01-01 07:04:19
@article{55d69e71-32c0-43f3-8ed3-dfb225edf7a5,
  abstract     = {Texture of potatoes with different shapes (slices and strips) were evaluated after frying and in some cases after baking. Blanched and unblanched potato slices (Bintje variety) were fried at four oil temperatures: 160, 170, 180 and 190C until reaching a moisture content of similar to1.7%. A puncture test with three point support for the slices was applied to measure the texture of potato chips using the following parameters extracted from the force versus distance curves: maximum force of break (MFB) and deformation of break (DB). These two parameters were useful to follow the changes in texture of the fried slices with moisture content at different frying temperatures. Blanched and unblanched potato strips were partially fried at 160C and 190C for 60, 90 and 120 s. The par-fried potatoes were frozen at -20Cfor one day after which they were baked at 200C for 15 min. The texture of the baked potato strips was evaluated using a bending test with two support points. From the force versus distance curves, two parameters were extracted: maximum force of deformation (MFD) and maximum deformation (MD). Significant higher MFB and lower DB values (P > 0.1) for unblanched fried slices indicate that these are crispier than blanched chips for moisture contents lower than 4% (6.59 N and 0.62 mm vs 5.74 N and vs 0.75 mm for unblanched and blanched chips, respectively, average values for the four frying temperatures employed). There was no effect of the frying temperature and the pretreatment (blanching or unblanching) on the texture of the frozen par-fried potatoes after baking when compared at the same residual moisture content, but blanched potato strips lost moisture more slowly both in frying and in baking.},
  author       = {Pedreschi, F and Segnini, Sandra and Dejmek, Petr},
  issn         = {0022-4901},
  language     = {eng},
  number       = {3},
  pages        = {277--291},
  publisher    = {Wiley-Blackwell},
  series       = {Journal of Texture Studies},
  title        = {Evaluation of the texture of fried potatoes},
  url          = {http://dx.doi.org/10.1111/j.1745-4603.2004.tb00838.x},
  volume       = {35},
  year         = {2004},
}