Open AccessThe influence of cutting thickness, shape and moisture content on oil absorption during potato frying
Author(s) -
Milan Paunović,
Miloš Markovic,
P Lazar Stricevic,
Vesna Vujasinović,
Sanja Stevanović,
L Aleksandra Cirkovic,
Biljana Rabrenović
Publication year - 2021
Publication title -
journal of agricultural sciences
Language(s) - English
Resource type - Journals
eISSN - 2406-0968
pISSN - 1450-8109
DOI - 10.2298/jas2101067p
Subject(s) - blanching , food science , water content , peroxide value , palm oil , chemistry , extraction (chemistry) , french fries , acid value , moisture , oleic acid , chromatography , biochemistry , geotechnical engineering , organic chemistry , engineering
Potato chips and French fries are products which are often used in the human diet. The aim of this study was to investigate the influence of cutting thickness, shape and moisture content on palm olein uptake, as well as the quality of the palm olein during the production of fried potatoes. Blanching operation was conducted in water for 3 minutes at a temperature of 85oC, while the frying process was conducted in palm olein for 3 minutes at a temperature of 165oC. The peroxide value and free fatty acid content (% oleic acid) were determined by standard analytical methods. The oil content in samples was determined by the standard Soxhlet extraction (the reference method). The results showed that the potato chips had approximately four times more oil uptake compared to potato sticks. The oil content was significantly lower in blanched potato slices (by 43.3%) but significantly higher in blanched potato sticks (by 53.5%) compared to unblanched samples. The analyzed quality parameters of palm olein were within the allowable value range. Based on the results obtained in this study, it can be concluded that the thickness, surface area and moisture content of the potato had a significant effect on oil uptake.