| Autor: |
Zielinska, Magdalena, Błaszczak, Wioletta, Devahastin, Sakamon |
| Předmět: |
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| Zdroj: |
International Journal of Food Science & Technology; Jan2015, Vol. 50 Issue 1, p158-168, 11p |
| Abstrakt: |
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. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
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