Impact of pre-drying and frying time on physical properties and sensorial acceptability of fried potato chips

• Autores: Cruz, G., Cruz-Tirado, J.P., Delgado, K., Guzman, Y., Castro, F., Rojas, M.L., Linares, G.
• Formato: artículo
• Fecha de Publicación: 2018
• Institución: Universidad Privada del Norte
• Repositorio: UPN-Institucional
• Lenguaje: inglés
• OAI Identifier: oai:repositorio.upn.edu.pe:11537/26615
• Enlace del recurso: https://hdl.handle.net/11537/26615; https://doi.org/10.1007/s13197-017-2866-3
• Nivel de acceso: acceso abierto
• Materia: Papas; Textura de los alimentos; Sabor; Evaluación sensorial de los alimentos; https://purl.org/pe-repo/ocde/ford#2.11.00

ABSTRACT In this work the effects of pre-drying and frying time on colour, oil, texture and sensorial acceptability (overall liking) of potato chips were evaluated. Potato chips were pre-dried for 0, 10, 20 and 30 min at 60 °C and fried in soybean oil at 190 °C for 60, 70 and 80 s. The colour parameters (L*, a* and b*) increased or decreased depending on the pre-drying and frying time. Hardness increased as the pre-drying and frying time increased. On the other hand, the water initially removed by pre-drying decrease the gradient of mass transfer (water–oil). The oil content reduced to (about 21%) in pre-dried samples when compared to control sample. Finally, sensorial evaluation showed that samples without pre-drying and/or fried for very short or very long times had low acceptance levels. The pre-drying and frying times influenced the colour, texture, water and oil content, and resulted into fried potato chips with better acceptance scores.