The quality of potato chips fried in classical and pressure fryers
Agnieszka Kita
agnieszka.kita@upwr.edu.plUniwersytet Przyrodniczy we Wrocławiu (Poland)
Honorata Danilczenko
Aleksandras Stulginskis University (Lithuania)
Elwira Jariene
Aleksandras Stulginskis University (Lithuania)
Klaudia Kułakowska
Uniwersytet Przyrodniczy we Wrocławiu (Poland)
Abstract
The aim of the work was to study the effect of frying temperature on properties of potato chips fried in classical and pressure fryers. We showed that potato chips fried in pressure fryer exhibited lower dehydration in comparison with chips fried at the same temperatures in classical fryers. Pressure fried potato chips had 30% less of fat content. The texture of chips obtained by frying in pressure fryer was harder. Potato chips fried at highest temperature, in both types of fryers, exhibited lowest hardness. Pressure frying influenced colour intensity of potato chips. In organoleptic assessment higher notes were obtained by classical fried potato chips. Pressure frying allowed to obtain potato chips with lower fat content, more intensive colour, but harder and less crispy texture.
Keywords:
frying temperature, pressure frying, potato chipsReferences
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Authors
Honorata DanilczenkoAleksandras Stulginskis University Lithuania
Authors
Elwira JarieneAleksandras Stulginskis University Lithuania
Authors
Klaudia KułakowskaUniwersytet Przyrodniczy we Wrocławiu Poland
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Copyright (c) 2012 Agnieszka Kita, Honorata Danilczenko, Elwira Jariene, Klaudia Kułakowska
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