Distribution and Quantification of Oil Uptake in French Fries Utilizing a Radiolabeled14C Palmitic Acid

1997 ◽  
Vol 45 (11) ◽  
pp. 4286-4289 ◽  
Author(s):  
I. Sam Saguy ◽  
Eric Gremaud ◽  
Hugo Gloria ◽  
Robert J. Turesky
Keyword(s):  
Palmitic Acid ◽  
French Fries ◽  
Oil Uptake

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

Mechanisms of Oil Uptake in French Fries

2016 ◽  
pp. 503-526
Author(s):  
Anna Patsioura ◽  
Jean-Michaël Vauvre ◽  
Régis Kesteloot ◽  
Paul Smith ◽  
Gilles Trystram ◽  
...  
Keyword(s):  
French Fries ◽  
Oil Uptake

scholarly journals Application of Milk Proteins Co-Precipitates Prepared Using Different Types of Minerals as Coating Materials to Reduce Oil Uptake of Fried Potato Strips

2021 ◽  
Vol 910 (1) ◽  
pp. 012108
Author(s):  
Nwa Rebaz Mohammed ◽  
Jasim M. S. Al-Saadi ◽  
Ali Muhi Aldeen Omar Aljabary
Keyword(s):  
Sensory Evaluation ◽  
Milk Protein ◽  
Milk Proteins ◽  
Edible Coating ◽  
French Fries ◽  
Oil Uptake ◽  
Coating Materials ◽  
Overall Acceptability ◽  
Frying Process ◽  
Different Types

Abstract The edible coatings are a suitable method to decrease oil uptake in fried foods. In this study, the effects of milk protein co-precipitates aggregated using different types of minerals (CaCl2: 17 mM, FeCl3: 18 mM, ZnCl2: 18 mM, and MgCl2: 20 mM) and affected on the properties of fried potato strips were evaluated. Edible coating solutions were performed at two concentrations (%2.5 w/v) and (%5 w/v. According to the results, coated potato slices with edible coating solutions based on milk proteins co-precipitated by MgCl2 (%5) recorded higher hardness value among all the salts before frying process. Generally after frying process, coated French fries with edible coating solutions were the hardest comparable with uncoated (control) French fries, at the %2.5 w/v concentration the higher hardness value was recorded by coated French fries with CaCl2 milk protein co-precipitates and at the %5 w/v concentration the higher hardness value was recorded by coated French fries with milk protein co-precipitates ZnCl2. The experimental results showed that the coating solutions based on milk proteins co-precipitated had a positive and great effect on reducing oil uptake. In conclusion, The edible coating solutions based on milk proteins co-precipitated prepared by ZnCl2, MgCl2 at concentration %5 (w/v) reduced oil adsorption more than other coating solutions and in the same time increased the moisture content of final products sequentially compared with uncoated (control) samples. According to the sensory test, coated French fries with milk proteins co-precipitated by MgCl2 had the higher sensory evaluation degrees in appearance, color, taste and overall acceptability, while coated French fries with milk proteins co-precipitated by ZnCl2 got the highest sensory evaluation degrees for texture.

scholarly journals Development of frozen-fried yam slices: optimization of the processing conditions

2012 ◽  
Vol 12 (55) ◽  
pp. 7055-7071
Author(s):  
Y Touré ◽  
◽  
C Nindjin ◽  
Y Brostaux ◽  
GN Amani ◽  
...  
Keyword(s):  
Dry Matter ◽  
Industrial Process ◽  
Quality Parameters ◽  
French Fries ◽  
Added Value ◽  
Processing Conditions ◽  
Oil Uptake ◽  
Frying Temperature ◽  
Frying Time ◽  
Dioscorea Cayenensis

The research performed on yam processing mainly concerns the production of crisps and flour. However, its transformation into deep-frozen French fries does not necessitate any other equipment than those used for potatoes. The industrial process of production of frozen French fries traditionally includes a pre-frying step. These steps contribute to the development of color and crispness, and the oil partially absorbed inhibits dehydration during the freezing step. The aim of this study was to optimize frying conditions of deep-frozen fried yam (Dioscorea cayenensis varKponan) slices. The effect of pre-frying time and temperature, final frying time and temperature on the oil uptake, texture, dry matter and colour of the fried yam slices has been studied. Frying conditions optimized with Box-Behnken experimental design were short pre-frying and frying conditions at high temperature characterized by prefrying temperature at 157-170°C during 5-9s and frying temperature at 181-188°C for 2min 15s-2min 30s; or long pre-frying and frying conditions at low temperature characterized by pre-frying temperature at 150-158°C during 10-15s and frying temperature 170-177°C for 3-3min 15s. An adiabatic system was also developed by means of an insulator in which the core temperature of fried yam slices can be maintained constant at about 55°C after 15min of cooling, facilitating texture measurements at constant temperature. The present results may help in choosing the yam slices frying condition to be applied in order to achieve the desirable fried yam slices quality, required for protection against certain diseases like obesity. These models may also provide guidance as to how to control these quality parameters by altering four key environmental factors, pre-frying temperature and time and, final frying temperature and time. This process can also be commercialized and does not necessitate any other cost for equipment than those used for potatoes French fries and might be an interesting way of added value processing for this highly perishable yam tuber.

scholarly journals Characterization of the Distribution of Oil Uptake in French Fries

2018 ◽  
Vol 26 (1) ◽  
pp. 30-35 ◽  
Author(s):  
Clifford S. Todd ◽  
David M. Williams ◽  
Jing Guo
Keyword(s):  
French Fries ◽  
Oil Uptake ◽  
Image Position

Abstract

scholarly journals Development of frozen-fried yam slices: optimization of the processing conditions

2012 ◽  
Vol 12 (55) ◽  
pp. 7055-7071
Author(s):  
Y Touré ◽  
◽  
C Nindjin ◽  
Y Brostaux ◽  
GN Amani ◽  
...  
Keyword(s):  
Dry Matter ◽  
Industrial Process ◽  
Quality Parameters ◽  
French Fries ◽  
Added Value ◽  
Processing Conditions ◽  
Oil Uptake ◽  
Frying Temperature ◽  
Frying Time ◽  
Dioscorea Cayenensis

The research performed on yam processing mainly concerns the production of crisps and flour. However, its transformation into deep-frozen French fries does not necessitate any other equipment than those used for potatoes. The industrial process of production of frozen French fries traditionally includes a pre-frying step. These steps contribute to the development of color and crispness, and the oil partially absorbed inhibits dehydration during the freezing step. The aim of this study was to optimize frying conditions of deep-frozen fried yam (Dioscorea cayenensis var Kponan) slices. The effect of pre-frying time and temperature, final frying time and temperature on the oil uptake, texture, dry matter and colour of the fried yam slices has been studied. Frying conditions optimized with Box-Behnken experimental design were short pre-frying and frying conditions at high temperature characterized by prefrying temperature at 157-170°C during 5-9s and frying temperature at 181-188°C for 2min 15s-2min 30s; or long pre-frying and frying conditions at low temperature characterized by pre-frying temperature at 150-158°C during 10-15s and frying temperature 170-177°C for 3-3min 15s. An adiabatic system was also developed by means of an insulator in which the core temperature of fried yam slices can be maintained constant at about 55°C after 15min of cooling, facilitating texture measurements at constant temperature. The present results may help in choosing the yam slices frying condition to be applied in order to achieve the desirable fried yam slices quality, required for protection against certain diseases like obesity. These models may also provide guidance as to how to control these quality parameters by altering four key environmental factors, pre-frying temperature and time and, final frying temperature and time. This process can also be commercialized and does not necessitate any other cost for equipment than those used for potatoes French fries and might be an interesting way of added value processing for this highly perishable yam tuber.

A pore inactivation model for describing oil uptake of French fries during pre-frying

2015 ◽  
Vol 146 ◽  
pp. 92-98 ◽  
Author(s):  
K.N. van Koerten ◽  
M.A.I. Schutyser ◽  
D. Somsen ◽  
R.M. Boom
Keyword(s):  
French Fries ◽  
Oil Uptake
Sign in / Sign up

Export Citation Format

Share Document