Journal ArticleDOI
The effects of oils and frying temperatures on the texture and fat content of potato crisps
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In this article, the effects of oils and frying temperatures on fat content and texture of potato crisps were determined by gas chromatography, and the results showed that the amount of fat absorbed by the crisps, as well as their texture, depended on the kind of oil used for frying.About:
This article is published in Food Chemistry.The article was published on 2007-01-01. It has received 128 citations till now. The article focuses on the topics: Oleic acid.read more
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Journal ArticleDOI
Correlation of fatty acid composition of vegetable oils with rheological behaviour and oil uptake
TL;DR: In this article, the fatty acid compositions of seven edible vegetable oils were investigated and correlated with their rheological behaviors and the amount of absorbed oils to fried products, showing that the flow behaviors of vegetable oils are positively governed by their major components (18:1 and 18:2 fatty acids).
Journal ArticleDOI
Understanding potato chips crispy texture by simultaneous fracture and acoustic measurements, and sensory analysis
TL;DR: In this paper, the fracture and acoustic properties of six commercial potato chips that differ in sensory hardness and sensory crispness were analyzed and related in a principal component analysis showed a correlation among the sensory attributes and the instrumental parameters (both mechanical and acoustic).
Journal ArticleDOI
Modeling water loss and oil uptake during vacuum frying of pre-treated potato slices
TL;DR: In this article, two models based on the Fick's law were used to describe water loss: (i) with a constant effective diffusive coefficient; and (ii) with variable effective diffusivity coefficient.
Reference BookDOI
Advances in Deep-Fat Frying of Foods
Serpil Sahin,Servet Gulum Sumnu +1 more
TL;DR: Sahin and Gulum Sumnu heat and mass transfer during Frying, Nawel Achir, Olivier Vitrac, and Gilles Trystram Chemistry of Frying as discussed by the authors, Joaquin Velasco, Susana Marmesat, and M. Zuniga Physical Properties of Fried Products.
Journal ArticleDOI
Effect of frying on the pasting and rheological properties of normal maize starch
TL;DR: In this paper, normal maize starch (NMS) with various water content was subjected to high temperature in the oil phase to mimic the frying process, and the effect of frying on the pasting properties of starch was dependent on the water content.
References
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Journal ArticleDOI
Mechanism and reduction of fat uptake in deep-fat fried foods
TL;DR: In this article, it was shown that fat uptake is determined by two mechanisms: the condensation effect and the capillary effect, and major reductions claimed in literature and patents are found for coating and batter formulations using various types of biopolymers.
Journal ArticleDOI
Integrated approach to deep fat frying: engineering, nutrition, health and consumer aspects
I. Sam Saguy,Dina Dana +1 more
TL;DR: The role of water and oil quality during the process of deep-frying has been discussed in this paper, which suggests that fried foods do not have to be a health risk in a balanced diet.
Journal ArticleDOI
Vacuum frying of potato chips
Jagoba Garayo,Rosana G. Moreira +1 more
TL;DR: In this paper, the effect of oil temperature and vacuum pressure on the drying rate and oil absorption of potato chips and on the product quality attributes such as shrinkage, color, and texture was investigated.
Journal ArticleDOI
Factors affecting oil uptake in tortilla chips in deep-fat frying
TL;DR: In this paper, the authors analyzed the effects of different parameters on the final oil content of tortilla chips and found that only 20% of the total oil content was absorbed by the chips during frying, and 64% during cooling, leaving only 36% at the chip's surface.
Journal ArticleDOI
Relationship between oil uptake and moisture loss during frying of potato slices from c. v. Record U.K. tubers
TL;DR: In this article, the variations in moisture content and oil content of samples of 1.5mm thick slices of potato (c.v. Record U.K.) were examined after various frying times at frying temperatures of 145, 165 and 185°C.
Related Papers (5)
Review: Mechanism of oil uptake during deep-fat frying and the surfactant effect-theory and myth
Dina Dana,I. Sam Saguy +1 more