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Studying oil absorption in restructured potato chips

Bouchon, P. and Pyle, D.L. (2004) Studying oil absorption in restructured potato chips. Journal of Food Science, 69 (3). E115-E122. ISSN 0022-1147

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To link to this item DOI: 10.1111/j.1365-2621.2004.tb13363.x

Abstract/Summary

The oil-absorption capacity of different restructured potato chips during deep-fat frying was investigated. Low-leach potato flake was chosen as the major ingredient, whereas native and pregelatinized potato starches were studied as complementary ingredients. Results showed that off absorption increased significantly when reducing product thickness in all products. Interestingly, it was found that the product containing native potato starch as an ingredient picked up the lowest amount of on when sheeted into a thick chip, whereas it absorbed the largest amount of oil when sheeted into a thin chip. Those findings were mainly attributed to crust microstructure development as revealed by electron microscopy and confocal microscopy.

Item Type:Article
Refereed:Yes
Divisions:Faculty of Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences
ID Code:13550
Uncontrolled Keywords:frying, restructured potato chip, oil uptake, potato flake, microstructure, FRENCH FRIES, FRACTAL ANALYSIS, EDIBLE COATINGS, FAT, PRODUCTS, MOISTURE

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