Document Type : Research Paper
Abstract
This study examined the influence of pre-frying treatments and oil type on the moisture outflow and oil uptake during the frying of potato strips. The pre-treatments were 6 min blanching in a 85°C a water bath containing 0.5% calcium chloride and immersion in a 1% solution of carboxymethyl cellulose; 6 min blanching in a 85°C water bath containing 0.5% calcium chloride and immersion in a 2% solution of salep; and the control condition. The type of oil used was CAO containing 0.1% bene kernel oil (BKO), 100 ppm unsaponifiable matter fraction of BKO and 100 ppm tert-butylhydroquinone (TBHQ). The potato strips were fried for 7 min. The results showed that the antioxidative additives and pre-frying treatments decreased moisture loss and oil absorption (R2 > 0.91). The ability of the UFB and BKO to decrease oil uptake was similar to that for TBHQ. The carboxymethyl cellulose decreased oil uptake better than did the salep.
Keywords
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