Impact of freezing method, frying and storage on fat absorption kinetics and structural changes of parfried potato

Akinbode A. Adedeji, Michael Ngadi

Research output: Contribution to journalArticlepeer-review

36 Scopus citations

Abstract

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.

Original languageEnglish
Pages (from-to)24-32
Number of pages9
JournalJournal of Food Engineering
Volume218
DOIs
StatePublished - Feb 2018

Bibliographical note

Publisher Copyright:
© 2017 Elsevier Ltd

Keywords

  • Freezing method
  • French fries
  • Frying
  • Kinetics
  • Parfried
  • Potatoes

ASJC Scopus subject areas

  • Food Science

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