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The possibility of lowering oil content of potato chips by combining atmospheric frying with postfrying vacuum application

Haizam Ahmad Tarmizi, A. and Niranjan, K. (2010) The possibility of lowering oil content of potato chips by combining atmospheric frying with postfrying vacuum application. Journal of Food Science, 75 (9). E572-E579. ISSN 1750-3841

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To link to this article DOI: 10.1111/j.1750-3841.2010.01819.x

Abstract/Summary

Four protocols involving the application of low pressures, either toward the end of frying or after frying, were investigated with the aim of lowering the oil content of potato chips. Protocol 1 involving frying at atmospheric pressure followed by a 3 min draining time constituted the control. Protocol 2 involved lowering of pressure to 13.33 kPa, 40 s before the end of frying, followed by draining for 3 min at the same pressure. Protocol 3 was the same as protocol 2, except that the pressure was lowered 3 s before the end of frying. Protocol 4 involved lowering the pressure to 13.33 kPa after the product was lifted from the oil and holding it at this value over the draining time of 3 min. Protocol 4 gave a product having the lowest oil content (37.12 g oil/100 g defatted dry matter), while protocol 2 gave the product with highest oil content (71.10 g oil/100 g defatted dry matter), followed by those obtained using protocols 1 and 3(68.48 g oil/100 g defatted dry matter and 52.50 g oil/100 g defatted dry matter, respectively). Protocol 4 was further evaluated to study the effects of draining times and vacuum applied, and compared with the control. It was noted that over the modest range of pressures investigated, there was no significant effect of the vacuum applied on the oil content of the product. This study demonstrates that the oil content of potato chips can be lowered significantly by combining atmospheric frying with draining under vacuum.

Item Type:Article
Refereed:Yes
Divisions:Faculty of Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Food and Bioprocessing Research Group
ID Code:27483
Publisher:Wiley
Publisher Statement:Practical Application: Application of vacuum toward the end of the frying process is aimed at hindering the surface oil from entering into the food structure, and result in a product with lower oil content. Since frying is undertaken, more or less, under conventional conditions, the product quality is essentially the same in all other respects.

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