Effect of superheated steam prefrying treatment on the quality of potato chips

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Abstract

Summary

Superheated steam drying (SSD) was used as a prefrying treatment prior to deep-fat frying for potato slices. The effect of SSD at 130, 150 or 180 °C and steam velocity of 2.0 m s−1 on the fat uptake, colour and texture of fried potato chips was evaluated; microstructure and degree of starch gelatinization were also evaluated to help explain the fat uptake results. SSD and frying yielded potato chips with the fat content from 0.263 ± 0.002 to 0.304 ± 0.002 kg kg−1 (d.b.), while frying without SSD led to chips with the fat content as high as 0.359 ± 0.003 kg kg−1 (d.b.). SSD did not promote starch gelatinization. Lower fat uptake was correlated to modified surface structure and lower moisture content of potato slices prior to frying. Frying with/without SSD pretreatment yielded potato chips of similar hardness, crispness and lightness. On the other hand, SSD significantly increased redness and yellowness of the fried chips.

Summary

Superheated steam drying (SSD) was used as a prefrying treatment prior to deep-fat frying for potato slices. The effect of SSD on the fat uptake, colour and texture of fried potato chips was evaluated; microstructure and degree of starch gelatinization were also evaluated to help explain the fat uptake results.

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