Research of moisture content in formed potato chips

2019 ◽  
Vol 25 (5) ◽  
pp. 240-248
Author(s):  
A. Kovtun ◽  
V. Kovbasa ◽  
K. Soloschenko ◽  
V. Soloschenko ◽  
О. Baldyniuk
Keyword(s):  
Moisture Content ◽  
Potato Chips

scholarly journals Aplikasi Pre-Heating dan Edible Coating untuk Peningkatan Kualitas Keripik Kentang

2021 ◽  
Vol 8 (1) ◽  
pp. 53-62
Author(s):  
Adolf Parhusip ◽  
Aileen Neysha ◽  
Lincoln Halim ◽  
Fernando Ogyen Iwantoro
Keyword(s):  
Moisture Content ◽  
Calcium Chloride ◽  
Fat Content ◽  
Edible Coating ◽  
Potato Chips ◽  
Oil Absorption ◽  
Hardness Level ◽  
Absorption Ratio ◽  
Acacia Gum

This study aimed to improve the crispness and to reduce oil absorption in potato chips. Potato chips crispness was improved by applying pre-heating, namely boiling and steaming before frying, while oil absorption was reduced by adding acacia gum as an edible coating. Boiling and steaming was conducted at 100°C for 0, 2, 3, 4, 5, and 6 minutes. Acacia gum (0, 3, 4, 5, and 6%) and calcium chloride (0, 0.5, and 1%) were added in the formulation. Boiling for 4 minutes yielded hardness of 384.902±25.10 g, moisture content of 3.02±0.07%, crispness score of 5.04±0.60 (crispy), and overall hedonic score of 5.10±1.43 (somewhat like). Further process by adding acacia gum 5% and calcium chloride 1% yielded potato chips with fat content of 28.01±1.56%, oil absorption ratio of 0.32±0.03, moisture content of 1.07±0.78%, and hardness level of 411.111±25.32 g. The products recuded oil absorption during frying up to 41.81±5.86%.

scholarly journals Novel Combined Freeze-Drying and Instant Controlled Pressure Drop Drying for Restructured Carrot-Potato Chips: Optimized by Response Surface Method

2018 ◽  
Vol 2018 ◽  
pp. 1-13 ◽  
Author(s):  
Jianyong Yi ◽  
Chunhui Hou ◽  
Jinfeng Bi ◽  
Yuanyuan Zhao ◽  
Jian Peng ◽  
...  
Keyword(s):  
Pressure Drop ◽  
Moisture Content ◽  
Response Surface ◽  
Freeze Drying ◽  
Equilibrium Temperature ◽  
Potato Chips ◽  
Freeze Dried ◽  
High Production Cost ◽  
Quality Of Products ◽  
Instant Controlled Pressure Drop

Combined freeze-drying and instant controlled pressure drop process (FD-DIC) for restructured carrot-potato chips was developed and its processing conditions were optimized using response surface methodology (RSM) with the purpose of improving the quality of products and reducing energy consumption. Three critical variables including the amount of carrot, the moisture content of the partially dried product before DIC treatment, and equilibrium temperature of DIC for the restructured chips were considered. Response parameters such as the final moisture content, color value (L, a, and b), and texture properties of restructured carrot-potato chips were investigated. The results showed that the graphical optimal ranges of FD-DIC drying process were as follows: the amount of carrot was 46–54% w/w, the moisture content of the partially dried product before DIC treatment was 0.20–0.35 g/g, and the equilibrium temperature of DIC was 85–95°C. Furthermore, the numerical optimization suggested that conditions were 47.43% w/w, 0.29 g/g, and 90.57°C, respectively. It could be concluded that the combined drying method of FD-DIC provided the restructured carrot-potato chips with higher quality, as compared to the freeze-dried chips. Considering the relatively high production cost of FD, this novel FD-DIC could be an alternative method for obtaining desirable restructured fruit and vegetable chips.

scholarly journals The influence of cutting thickness, shape and moisture content on oil absorption during potato frying

2021 ◽  
Vol 66 (1) ◽  
pp. 67-74
Author(s):  
Dragana Paunovic ◽  
Jovana Markovic ◽  
Lazar Stricevic ◽  
Vesna Vujasinovic ◽  
Milica Stevanovic ◽  
...  
Keyword(s):  
Moisture Content ◽  
Oil Content ◽  
Palm Olein ◽  
Fatty Acid Content ◽  
Reference Method ◽  
Soxhlet Extraction ◽  
Quality Parameters ◽  
Potato Chips ◽  
Oil Uptake ◽  
Frying Process

Potato chips and French fries are products which are often used in the human diet. The aim of this study was to investigate the influence of cutting thickness, shape and moisture content on palm olein uptake, as well as the quality of the palm olein during the production of fried potatoes. Blanching operation was conducted in water for 3 minutes at a temperature of 85oC, while the frying process was conducted in palm olein for 3 minutes at a temperature of 165oC. The peroxide value and free fatty acid content (% oleic acid) were determined by standard analytical methods. The oil content in samples was determined by the standard Soxhlet extraction (the reference method). The results showed that the potato chips had approximately four times more oil uptake compared to potato sticks. The oil content was significantly lower in blanched potato slices (by 43.3%) but significantly higher in blanched potato sticks (by 53.5%) compared to unblanched samples. The analyzed quality parameters of palm olein were within the allowable value range. Based on the results obtained in this study, it can be concluded that the thickness, surface area and moisture content of the potato had a significant effect on oil uptake.

scholarly journals Effect of starch-based edible coating application on potato chips characteristic from tubers and flour of potato variety Granola

Food Research ◽  
2020 ◽  
Vol 4 (6) ◽  
pp. 1905-1911
Author(s):  
C. Wibowo ◽  
Erminawati ◽  
R. Wicaksono ◽  
P. Haryanti
Keyword(s):  
Moisture Content ◽  
Potato Variety ◽  
Edible Coating ◽  
Potato Chips ◽  
Sensory Properties ◽  
Raw Material ◽  
Sago Starch ◽  
Oil Uptake ◽  
Coating Application ◽  
Arrowroot Starch

Edible coating made from starch contributes to reducing oil uptake during processing. This research aimed to examine the effects of the edible coating application on the characteristics of potato chips prepared from the fresh tuber (PCT) and potato flour (PCF). The raw material for chipping was potato variety Granola. The edible coating was produced from sago starch, arrowroot starch, and tapioca. Edible coating from alginate was also examined. The coating was applied on the potato slices before frying. The parameters observed in this study were fat and moisture content, color parameter, and sensory properties that include crunchiness, a taste of potato, and preference. The results showed that the edible coating made from sago starch, arrowroot starch, and alginate reduced oil absorption of chips 3.90%, 8.29%, and 14.56%, respectively. There was no effect of edible coating found on the moisture content of chips. The L-, a-, and b-value indicate that the coated chips did not have a bright yellow color. All of the treated chips had L-value lower than 55. Most of the sensory properties of coated chips had a low hedonic score (less than 3) that were not preferred by the panelists. Whereas crunchiness and taste of chips made from the flour were still accepted by the panelists, the hedonic score was higher than 3.

scholarly journals Determination of the best formula to increase potato chips quality with the integration of consumer acceptance and laboratory testing

2021 ◽  
Vol 924 (1) ◽  
pp. 012061
Author(s):  
S Karina ◽  
S A Mustaniroh ◽  
I Purwaningsih ◽  
I Santoso
Keyword(s):  
Moisture Content ◽  
Laboratory Testing ◽  
Potato Chips ◽  
Consumer Acceptance ◽  
Frying Process ◽  
Multiple Attribute ◽  
Standard Quality ◽  
Small Medium Enterprises ◽  
Medium Enterprises

Abstract Consumers’ demand for competitive product quality is a challenge for Small Medium Enterprises (SMEs) producing potato chips. One of the constraints is the inconsistent quality of the production. Thus, it is necessary to determine a formula as a standard for optimization in production. This research aims to determine the best formula in the quality of the production process based on the integration of consumer assessment and laboratory testing. The analytical method for determining the best formulation was the Effectiveness Index (EI) and Multiple Attribute (MA) and it will be compared with the standard quality of potato chips (SNI 01-4031-1996). The research object was the SMEs cluster of the potato chip (9 units) in Batu City. The indicators for consumer acceptance tests include color, taste, aroma, wholeness, and crunchiness, while indicators for laboratory tests include moisture content, fat content, and free fatty acids. The results showed that the best performance of SMEs A and the worst of SMEs C compared to SNI01-4031-1996 as a basis for improvement in its critical processes. The results of determining the best formula show that the moisture content for SMEs A is still not suitable so that improvements in the drying and frying process are recommended.

Preparation and Standardization of a Stable AHF Plasma

1968 ◽  
Vol 19 (03/04) ◽  
pp. 423-429 ◽  
Author(s):  
G. M Thelin ◽  
Keyword(s):  
Moisture Content ◽  
Primary Standard ◽  
Healthy Male ◽  
Healthy Donors ◽  
Fresh Plasma

SummaryA stable, lyophilized AHF reference plasma has been prepared from pooled plasma from at least 50 normal healthy donors and standardized against a primary standard of fresh plasma from 20 healthy male donors aged 20 to 40. Average AHF potency of a typical lot is 98.8%, and moisture content is less than 0.5%. Under storage at -25° C, this AHF reference plasma is stable for at least 18 months. It has been used in several major coagulation laboratories, and has given consistently satisfactory and reproducible results in AHF assays.

Improvement in the Fock test for determining the reactivity of dissolving pulp

TAPPI Journal ◽  
2013 ◽  
Vol 12 (11) ◽  
pp. 21-26 ◽  
Author(s):  
CHAO TIAN ◽  
LINQIANG ZHENG ◽  
QINGXIAN MIAO ◽  
CHRIS NASH ◽  
CHUNYU CAO ◽  
...  
Keyword(s):  
Moisture Content ◽  
Sodium Hydroxide ◽  
Constant Temperature ◽  
Carbon Disulfide ◽  
Testing Procedure ◽  
Dissolving Pulp ◽  
Water Bath ◽  
Testing Conditions ◽  
Pulp Sample ◽  
Fock Reactivity

The Fock test is widely used for assessing the reactivity of dissolving pulp. The objective of this study was to modify the method to improve the repeatability of the test. Various parameters that affect the repeatability of the Fock test were investigated. The results showed that Fock reactivity is dependent on testing conditions affecting the xanthation between cellulose and carbon disulfide, such as the moisture content of the pulp sample, sodium hydroxide (NaOH) concentration, xanthation temperature, carbon disulfide dosage, and xanthation time. The repeatability of the test was significantly improved using the following modified testing procedure: air dried sample in the constant temperature/humidity room, xanthation temperature of 66°F (19°C) in a water bath, xanthation time of 3 h, NaOH concentration of 9% (w/w), and 1.3 mL carbon disulfide.

Sign in / Sign up

Export Citation Format

Share Document