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)
Please use this url to cite or link to this publication:
https://lup.lub.lu.se/record/139171
- author
- Pedreschi, F
; Segnini, Sandra
and Dejmek, Petr
LU
- organization
- publishing date
- 2004
- 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
- 2016-04-01 16:24:11
- date last changed
- 2023-09-04 18:06:22
@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}},
doi = {{10.1111/j.1745-4603.2004.tb00838.x}},
volume = {{35}},
year = {{2004}},
}