Post-Frying Oil Drainage from Potato Chips and French Fries: A Comparative Study of Atmospheric and Vacuum Drainage

2011 ◽  
Vol 6 (2) ◽  
pp. 489-497 ◽  
Author(s):  
Azmil Haizam Ahmad Tarmizi ◽  
Keshavan Niranjan
Keyword(s):  
Comparative Study ◽  
Potato Chips ◽  
Frying Oil ◽  
French Fries

scholarly journals 3-Chloropropane-1,2-diol Fatty Acid Esters in Potato Products

2009 ◽  
Vol 27 (Special Issue 1) ◽  
pp. S421-S424 ◽  
Author(s):  
Z. Zelinková ◽  
M. Doležal ◽  
J. Velíšek
Keyword(s):  
Fatty Acid ◽  
Palm Oil ◽  
Processing Technique ◽  
Potato Chips ◽  
Frying Oil ◽  
French Fries ◽  
Fatty Acid Esters ◽  
Mcpd Esters ◽  
Potato Products ◽  
Acid Esters

The occurrence of 3-chloropropane-1,2-diol fatty acid esters (bound 3-MCPD) in French fries and potato chips is reported. These products belong to the group of foodstuffs with high amount of 3-MCPD esters. Bound 3-MCPD was determined in all analysed samples in following concentrations: pre-frying French fries 27–64 μg/kg, French fries (final product) 100–258 μg/kg and potato chips 229–1008 μg/kg. Palm oil used for frying potato chips was analysed as well and the bound 3-MCPD levels ranged from 654 to 1920 μg/kg. 3-MCPD esters are formed in these products as a consequence of the processing technique. Especially frying oil represents the main source of these contaminants in frying potato products.

scholarly journals The Effect of Effective Microorganisms on the Quality of Potato Chips and French Fries

2021 ◽  
Vol 11 (4) ◽  
pp. 1415
Author(s):  
Barbara Sawicka ◽  
Piotr Pszczółkowski ◽  
Anna Kiełtyka-Dadasiewicz ◽  
Piotr Barbaś ◽  
Marek Ćwintal ◽  
...  
Keyword(s):  
Potato Chips ◽  
French Fries ◽  
Raw Material ◽  
Innovative Technology ◽  
Sensory Assessment ◽  
Effective Microorganisms ◽  
Beneficial Effects ◽  
Two Factors ◽  
Soxhlet Method

The aim of the work is to develop innovative technology for potato cultivation aimed at potato food processing with the use of effective microorganisms (EMs), limiting the chemicalization of agriculture. The basis for the research was a field experiment established by the randomized subblock method, in three repetitions, where two factors were examined: cultivation technologies (3) and potato varieties (14). The influence of experimental factors on the quality of French fries (FF) and potato chips (PC) was investigated. The water content was assessed by the drying method, and the fat content by the Soxhlet method. The sensory assessment was performed by a team of 10 panelists in accordance with EN ISO methodology. In the production of both FF and PC, cultivation technologies using EMs contributed to a significant reduction in the absorption of fats and a significant reduction in the disadvantages of FF, the so-called “dark ends”, and the sensory characteristics of these products have not deteriorated. Potato obtained from cultivation in the EM system is a better raw material for the production of FF and PC than potato from plantations without the use of effective microorganisms. The beneficial effects of these preparations depended on the exposure time to EMs and the potato variety.

Influence of potato cultivar, frying oil and sample pre-treatments on the contamination of French fries by 3-monochloropropane-1,2-diol fatty acid esters

2019 ◽  
Vol 124 ◽  
pp. 43-48 ◽  
Author(s):  
Adriana Pavesi Arisseto ◽  
Willian Cruzeiro Silva ◽  
Priscila Francisca Corrêa Marcolino ◽  
Gabriela Ramiro Scaranelo ◽  
Shirley Aparecida Garcia Berbari ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Potato Cultivar ◽  
Frying Oil ◽  
French Fries ◽  
Fatty Acid Esters ◽  
Acid Esters

Chemical and sensory assessment of deep-frying oil alternatives for the processing of French fries

2013 ◽  
Vol 115 (8) ◽  
pp. 935-945 ◽  
Author(s):  
Katharina Domitila Petersen ◽  
Gerhard Jahreis ◽  
Mechthild Busch-Stockfisch ◽  
Jan Fritsche
Keyword(s):  
Frying Oil ◽  
French Fries ◽  
Deep Frying ◽  
Sensory Assessment

Oil Uptake by Potato Chips or French Fries: A Review

2018 ◽  
Vol 120 (10) ◽  
pp. 1800058 ◽  
Author(s):  
Muhammad Arslan ◽  
Zou Xiaobo ◽  
Jiyong Shi ◽  
Allah Rakha ◽  
Xuetao Hu ◽  
...  
Keyword(s):  
Potato Chips ◽  
French Fries ◽  
Oil Uptake

scholarly journals Screening of potato genotypes based on glucose and Asparagines content to minimize Acrylamide formation in potato chips and French fries

2016 ◽  
Vol 3 (2) ◽  
pp. 295-304
Author(s):  
Fatema Zahan ◽  
Md Masudul Karim ◽  
Tahmina Akter ◽  
Md Alamgir Hossain
Keyword(s):  
Reducing Sugars ◽  
Sugar Content ◽  
Reducing Sugar ◽  
Potato Chips ◽  
French Fries ◽  
Potato Tubers ◽  
Botany Department ◽  
Factors Affecting ◽  
Acrylamide Formation ◽  
Significant Difference

Seven potato genotypes that are available in Bangladesh, were grown at the field laboratory under the Crop Botany Department, Bangladesh Agricultural University in 2014. Reducing sugars and free asparagine were determined at freshly harvested potato tubers and those after storing at 80C for 8 months. There was no significant variation of asparagine content in all genotypes of freshly harvested tubers. But a significant difference was found in reducing sugar content. The lowest was in the samples of the genotypes Cardinal and Rumanapakri, and the highest in Hagrai. The variety Diamant appeared to contain the lowest amount of reducing sugars after 8 months storage. The results showed that freshly harvested Cardinal, Rumanapakri and Diamant after storage produced less amount of acrylamide after frying as potato chips or French fries. It may be concluded that screening potato genotypes primarily on their reducing sugar contents could be useful tool to minimize acrylamide formation in potato chips and French fries. Further investigation is needed to find out the factors affecting reducing sugar and asparagine content in potato tubers.Res. Agric., Livest. Fish.3(2): 295-304, August 2016

Acrylamide levels in coffee powder, potato chips and French fries in Addis Ababa city of Ethiopia

Food Control ◽  
2020 ◽  
pp. 107727
Author(s):  
Henok Ashagrie Deribew ◽  
Ashagrie Zewdu Woldegiorgis
Keyword(s):  
Addis Ababa ◽  
Potato Chips ◽  
French Fries ◽  
Coffee Powder
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