Comparison of microwave and conventional frying on quality attributes and fat uptake in potatoes

Microwave frying;quality attributes;fat uptake

Parikh, Archana Harshad ; Singh ; Pawan S

关键词: Microwave frying;    quality attributes;    fat uptake;   

Others  :  https://www.ideals.illinois.edu/bitstream/handle/2142/90950/PARIKH-THESIS-2016.pdf?sequence=1&isAllowed=y

美国|英语

来源: The Illinois Digital Environment for Access to Learning and Scholarship

【 摘 要 】

Oil content is an important quality attribute in fried products. Oil uptake is influenced by several interdependent factors that define the final oil content in a fried product. In this study microwave frying was investigated for its potential in reducing fat content of fried foods. A comparative analysis of moisture, fat, color and texture was done for conventional and microwave fried French fries. Experiments were performed in triplicate for both frying operations at temperatures of 177°C, 185°C and 193°C for time duration's of 60, 90 and 120 seconds. Decrease in moisture content was observed with frying time, but moisture did not significantly differ between the two frying operations. Fat reduced by 0.08 g/g solids at 185°C and by 0.07 g/g/ solids at 193°C for 120 sec microwave frying compared to conventional frying. The lightness parameter (L*) decreased to a lesser extent in microwave frying than conventional frying. The real-time pressure and temperature profiles indicated that during microwave frying, gage pressure had greater magnitudes and the temperature increased to boiling point at a faster rate for microwave frying compared to conventional frying. Negative gage pressures had higher magnitudes and lasted longer during conventional frying than microwave frying. Higher magnitude of positive gage pressure for longer frying duration and lower magnitude of negative pressure in microwave frying than conventional frying is expected to have caused lower fat uptake with the former frying method than the latter. For conventional frying, there were no significant differences in the elastic modulus for all frying temperatures and frying times. Whereas for microwave frying, significantly lower magnitudes of G(t) were observed at 177°C for 90 secs frying time compared to 60 secsand 120 secs at the same temperature. Significantly lower magintudes of G(t) values for MF were also observed at 185°C for 120 secs frying time compared to 60 and 90 secs at the same temperature. Consumer test confirmed that reduced fat uptake during microwave frying did not compromise with desirable attributes of French fries.