Impact of Pre-Frying Treatments on the Oil Uptake of Fried Potatoes
Abstract: Several food additives (NaCl, CaCl2, Arabic gum, citric and acetic acids) and blanching step prior to frying were investigated for their effectiveness in reducing oil uptake during frying process. Results revealed that soaking potato chips or strips in 1% aqueous solutions of the above mentioned commonly used food additives for 20 and 40 min and blanching at 80°C for 2 and 4 min greatly reduced the oil uptake and the efficiency was more pronounced as the treatment time increased.
This perfectly fits with the ongoing consumer trend to move towards healthier and low-fat products in order to counteract obesity and coronary heart diseases.
Meanwhile, the extended frying hours was accompanied with increase in oil uptake, although the frequent replenishment with fresh oil during frying the treated potatoes maintained the quality characteristics of frying oils.
Publication year 2009
Organization Name
serial title J. of Biological Chemistry & Environmental Sciences Vol
Author(s) from ARC
Publication Type Journal
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