Influence of frying temperature and degree of oil degradation on the quality of potato chips
Magdalena Aniołowska
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 aim of the study was to evaluate the effect of frying temperature and degree of oil degradation on the quality of potato chips. Potato tubers of cv. Lady Rosetta were the material used for the research. After washing, potato tubers were cut into 1.0 mm thick slices, washed in cold water and, after drying (paper towels), fried in palm oil at three temperatures: 150, 165 and 180°C. Frying was conducted in 30 minutes cycles for eight hours per day. Total oil heating time was 40 hours. In potato chips fried in fresh and degraded oil (after 8, 16, 24, 32 and 40 h) the following parameters were determined: moisture content — by gravimetric method, fat content — by a Soxhlet extraction method, texture — by an objective method using Instron 5544 apparatus, colour — by an objective method using Minolta spectrophotometer type CM-5 and organoleptic assessment involving: colour, flavour, odor and texture. With decreasing frying temperature, regardless of the degree of frying oil degradation, the chips absorbed higher amount of fat. Potato chips fried in oil at temperature of 165°C exhibited the hardest consistency. The darkest colour characterized chips fried in oil at highest temperature (180°C). Frying at this temperature resulted in the deterioration of flavour and odor of chips fried in oil in the subsequent hours of frying. The chips fried at 165°C were of optimal sensory qualities.
Supporting Agencies
Keywords:
colour, degree of oil degradation, fat content, frying temperature, potato chips, textureReferences
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Authors
Magdalena AniołowskaKatedra 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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