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Paper Information

Journal:   JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ)   2016 , Volume 26 , Number 1; Page(s) 177 To 187.
 
Paper: 

THE EFFECT OF BLANCHING, PRE-DRYING AND FRYING CONDITIONS ON QUALITY OF FRIED POTATO STRIP

 
 
Author(s):  BEYKI H.*, HAMDAMI N.
 
* DEPARTMENT OF FOOD SCIENCE AND TECHNOLOGY, FACULTY OF AGRICULTURE, ISFAHAN UNIVERSITY OF TECHNOLOGY, ISFAHAN, IRAN
 
Abstract: 

The effect of blanching, pre-drying and frying conditions on quality of fried potato strip was investigated. For this purpose, strips with a cross-section of 0.8×0.8×8 cm were prepared and immersed fried in hot oil after performing of each pre-treatment. Pre-treatments were included: 1) blank strips (raw potato), 2) blanched strips in hot water at 70oC for 10 minutes, 3) pre-dried strips at 70? with air velocity of 1 m/s until mean moisture content of 75% (wet basis) and 4) blanch and pre-dried strips and frying was carried out in three treatments of: 1) at 160? for 5 min, 2) at 175oC for 4 min and 3) at 190oC for 3 min. The results of investigates showed that the minimum of oil content was related to blanch and pre-dried strips in all frying treatments. Blanched strips also had the lowest reducing sugar content and therefore the lowest acrylamide content. Blanching and pre-drying treatment were improved the colorimetric parameters significantly (P<0.01) and blanch and dried strips were showed the more favorable texture properties in all treatments of frying. Increasing of frying temperature increased the oil uptake and intensified the generation of acrylamide in final product significantly (P<0.01).

 
Keyword(s): BLANCHING, PRE-DRYING, FRYING, ACRYLAMIDE, REDUCING SUGAR, COLOR, TEXTURE
 
 
References: 
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Click to Cite.
APA: Copy

BEYKI, H., & HAMDAMI, N. (2016). THE EFFECT OF BLANCHING, PRE-DRYING AND FRYING CONDITIONS ON QUALITY OF FRIED POTATO STRIP. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), 26(1), 177-187. https://www.sid.ir/en/journal/ViewPaper.aspx?id=509022



Vancouver: Copy

BEYKI H., HAMDAMI N.. THE EFFECT OF BLANCHING, PRE-DRYING AND FRYING CONDITIONS ON QUALITY OF FRIED POTATO STRIP. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ). 2016 [cited 2021May11];26(1):177-187. Available from: https://www.sid.ir/en/journal/ViewPaper.aspx?id=509022



IEEE: Copy

BEYKI, H., HAMDAMI, N., 2016. THE EFFECT OF BLANCHING, PRE-DRYING AND FRYING CONDITIONS ON QUALITY OF FRIED POTATO STRIP. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), [online] 26(1), pp.177-187. Available: https://www.sid.ir/en/journal/ViewPaper.aspx?id=509022.



 
 
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