TY - JOUR
T1 - Impact of freezing method, frying and storage on fat absorption kinetics and structural changes of parfried potato
AU - Adedeji, Akinbode A.
AU - Ngadi, Michael
N1 - Publisher Copyright:
© 2017 Elsevier Ltd
PY - 2018/2
Y1 - 2018/2
N2 - This objective of this study was to evaluate the kinetics of mass transfer, microstructural development, the impact of freezing method (Unfrozen, −18 °C, −82 °C and N2) and storage (0–4 months) on the quality of finish-fried parfried-frozen potato strips. Frying parfried potato between 170 and 190 °C showed significant (P < 0.05) effect on fat uptake. Up to 20% fat was absorbed by the product post-frying while surface oil decreased and matrix oil increased. Freezing at −82 °C reduced the amount of oil absorbed compared to other freezing methods. Textural property of finished fried potato strip was significantly (P < 0.05) impacted after storage for 4 months. Color determination showed a significant (P < 0.05) change in the finish-fried products compared to the parfried. Scanning electron microscopy provided a visual chronicle of changes in the structure of potato during pre and post freezing and frying processes.
AB - This objective of this study was to evaluate the kinetics of mass transfer, microstructural development, the impact of freezing method (Unfrozen, −18 °C, −82 °C and N2) and storage (0–4 months) on the quality of finish-fried parfried-frozen potato strips. Frying parfried potato between 170 and 190 °C showed significant (P < 0.05) effect on fat uptake. Up to 20% fat was absorbed by the product post-frying while surface oil decreased and matrix oil increased. Freezing at −82 °C reduced the amount of oil absorbed compared to other freezing methods. Textural property of finished fried potato strip was significantly (P < 0.05) impacted after storage for 4 months. Color determination showed a significant (P < 0.05) change in the finish-fried products compared to the parfried. Scanning electron microscopy provided a visual chronicle of changes in the structure of potato during pre and post freezing and frying processes.
KW - Freezing method
KW - French fries
KW - Frying
KW - Kinetics
KW - Parfried
KW - Potatoes
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U2 - 10.1016/j.jfoodeng.2017.08.024
DO - 10.1016/j.jfoodeng.2017.08.024
M3 - Article
AN - SCOPUS:85030526550
SN - 0260-8774
VL - 218
SP - 24
EP - 32
JO - Journal of Food Engineering
JF - Journal of Food Engineering
ER -