Impact of pre-drying and frying time on physical properties and sensorial acceptability of fried potato chips

被引：31

作者：

Cruz, Giorman ^{[1
]}

Cruz-Tirado, J. P. ^{[1
]}

Delgado, Kevin ^{[1
]}

Guzman, Yorvin ^{[1
]}

Castro, Franco ^{[1
]}

Rojas, Meliza Lindsay ^{[2
]}

Linares, Guillermo ^{[1
,3
]}

机构：

[1] Natl Univ Trujillo, Sch Agroind Engn, AV Juan Pablo II S-N, Trujillo, Peru

[2] Univ Sao Paulo, Dept Agri Food Ind Food & Nutr LAN, Luiz de Queiroz Coll Agr ESALQ, AV Padua Dias 11, Piracicaba, SP, Brazil

[3] UPN, Sch Agroind Engn, Av Ejercito 920, Trujillo, Peru

来源：

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 2018年 / 55卷 / 01期

关键词：

Drying; Frying; Physical properties; Sensorial acceptability; Potato chips; FRENCH FRIES; OIL UPTAKE; STRUCTURAL-PROPERTIES; ACRYLAMIDE FORMATION; COLOR CHANGES; FAT UPTAKE; TEXTURE; QUALITY; SLICES; FOODS;

D O I：

10.1007/s13197-017-2866-3

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

In this work the effects of pre-drying and frying time on colour, oil, texture and sensorial acceptability (overall liking) of potato chips were evaluated. Potato chips were pre-dried for 0, 10, 20 and 30 min at 60 A degrees C and fried in soybean oil at 190 A degrees C for 60, 70 and 80 s. The colour parameters (L*, a* and b*) increased or decreased depending on the pre-drying and frying time. Hardness increased as the pre-drying and frying time increased. On the other hand, the water initially removed by pre-drying decrease the gradient of mass transfer (water-oil). The oil content reduced to (about 21%) in pre-dried samples when compared to control sample. Finally, sensorial evaluation showed that samples without pre-drying and/or fried for very short or very long times had low acceptance levels. The pre-drying and frying times influenced the colour, texture, water and oil content, and resulted into fried potato chips with better acceptance scores.

引用

页码：138 / 144

页数：7

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