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Gel‐strength in Restructured Potato Products Affects Oil Uptake during Deep‐fat frying
Author(s) -
PINTHUS ELI J.,
WEINBERG PNINA,
SAGUY ISRAEL SAM
Publication year - 1992
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1992.tb06857.x
Subject(s) - food science , chemistry , cooking oil , moisture , absorption of water , pulp and paper industry , materials science , biochemistry , composite material , organic chemistry , catalysis , engineering , biodiesel
A controllable food system consisting of a restructured potato product was employed to study the effect of gel‐strength on oil uptake. Water loss and oil uptake were affected markedly by gel‐strength. Oil uptake decreased as gel‐strength increased. The oil uptake ratio, U R′ (weight ratio of the oil uptake to the water evaporated during frying) was utilized to assess the effectiveness of reducing oil absorption during frying. This criterion was useful for comparison of restructured potato products with different initial or final moisture contents.