The effect of slice thickness and characteristics of Kettle-style chips
Klaudia Kułakowska
Katedra Technologii Rolnej i Przechowalnictwa, Uniwersytet Przyrodniczy we Wrocławiu (Poland)
Magdalena Aniołowska
Katedra Technologii Rolnej i Przechowalnictwa, Uniwersytet Przyrodniczy we Wrocławiu (Poland)
Ewa Górnicka
Katedra Technologii Rolnej i Przechowalnictwa, Uniwersytet Przyrodniczy we Wrocławiu (Poland)
Agnieszka Kita
agnieszka.kita@upwr.edu.plKatedra Technologii Rolnej i Przechowalnictwa, Uniwersytet Przyrodniczy we Wrocławiu (Poland)
Abstract
The purpose of this study was to determine the effects of potato slice thickness and frying temperature on selected quality parameters of kettle-style chips. Potatoes of cv. Lady Claire (typical for the production of chips) were used for this investigation. Tubers after washing, were cut into slices 1.2, 1.7 and 3 mm thick, washed in cold water and - after drying (paper towels) - fried in rapeseed oil at three temperatures: 150, 165 and 180°C. In the tested potato chips we determined: moisture by drying the samples until reaching constant weight in convection oven at 105°C, the fat content by a Soxhlet extraction method, texture – by an objective method using the Instron 5544 apparatus and the colour – by an objective method using a Minolta spectrophotometer type CM-5. It was found that the increasing thickness of the potato slices reduced the oil absorbed by chips. Frying temperature affected the fat content only in chips obtained from the thickest slices, which absorbed larger amounts of fat along with raising the temperature of frying. Chips differed in consistency. Hardest texture, was observed in the thickest chips from potato slices, and the most delicate in the thinnest ones. The lower the frying temperature, the higher hardness of the chips obtained from the 3 and 1.7 mm thick slices , but the hardness did not change in case of slices of 1.2 mm thickness. Slice thickness and frying temperature did not affect significantly the obtained colour of chips.
Keywords:
fat content, frying temperature, kettle-style chips, potato chips, slice thickness, textureReferences
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Authors
Klaudia KułakowskaKatedra Technologii Rolnej i Przechowalnictwa, Uniwersytet Przyrodniczy we Wrocławiu Poland
Authors
Magdalena AniołowskaKatedra Technologii Rolnej i Przechowalnictwa, Uniwersytet Przyrodniczy we Wrocławiu Poland
Authors
Ewa GórnickaKatedra Technologii Rolnej i Przechowalnictwa, Uniwersytet Przyrodniczy we Wrocławiu Poland
Authors
Agnieszka Kitaagnieszka.kita@upwr.edu.pl
Katedra Technologii Rolnej i Przechowalnictwa, Uniwersytet Przyrodniczy we Wrocławiu Poland
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