Optimization of the Deep-fat Frying Process of Sweet Potato Chips in Palm Olein or Stearin

2011 ◽  
Vol 6 (5) ◽  
pp. 348-361 ◽  
Author(s):  
L.C. Brigatto F ◽  
F.G. Oliveira ◽  
F.P. Collares-Q
Keyword(s):  
Sweet Potato ◽  
Palm Olein ◽  
Potato Chips ◽  
Deep Fat Frying ◽  
Frying Process

scholarly journals Preparation of Sweet Potato Chips by Combined Method in Different Thicknesses

2019 ◽  
Vol 11 (5) ◽  
pp. 296
Author(s):  
Silvana N. Oliveira ◽  
Mário E. R. M. Cavalcanti Mata ◽  
Maria E. Duarte ◽  
Raimundo Bernadino Filho ◽  
Andréia G. C. Rosal ◽  
...  
Keyword(s):  
Water Content ◽  
Sweet Potato ◽  
Ipomoea Batatas ◽  
Opposite Effect ◽  
Potato Chips ◽  
Combined Method ◽  
Oven Drying ◽  
Frying Process ◽  
Different Temperatures ◽  
Drying Treatment

The objective of this research was to prepare sweet potato chips (Ipomoea batatas L.) in three different thicknesses (0.75, 1.25 and 1.75 mm) using a combined oven drying and frying process at three different temperatures (60, 70 and 80 °C) and to evaluate its centesimal composition, water content and texture (rupture resistance). The water and ash contents increased as the thickness increased and the opposite effect was observed for the lipids that reduced with increasing thickness. For the absorption of fat and calories, the chips presented varied values that can be attributed to the fact that the chips did not undergo the process of exhaustion after the frying. The highest values of rupture resistance (RR) were observed for the chips of 1.75 mm and the absorption of fat and water content interfered directly in this resistance. The sweet potato chips with lower caloric value were those that had drying at 60 °C in the thicknesses of 0.75 and 1.75 mm, however the best sample were chips with 0.75 mm thickness by the drying treatment at 60 °C combined with frying, taking into account the values of water content, calories and fracture.

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.

Two-stage frying process for high-quality sweet-potato chips

2013 ◽  
Vol 118 (1) ◽  
pp. 31-40 ◽  
Author(s):  
Yagmur Ravli ◽  
Paulo Da Silva ◽  
Rosana G. Moreira
Keyword(s):  
Sweet Potato ◽  
Potato Chips ◽  
High Quality ◽  
Two Stage ◽  
Frying Process

Penentuan Produk Agroindustri Unggulan di Kabupaten Sumedang

2021 ◽  
Vol 5 (3) ◽  
pp. 840-851
Author(s):  
Nurul Azhar ◽  
◽  
Roni Kastaman ◽  
Anas Bunyamin
Keyword(s):  
Sweet Potato ◽  
Industrial Sector ◽  
Potato Chips ◽  
Anova Analysis ◽  
Roasted Coffee ◽  
Industrial Products ◽  
Sweet Potatoes ◽  
Coffee Ground ◽  
Exponential Method ◽  
Ground Coffee

The agricultural, forestry, and fisheries sectors and also the processing industry sectors in Sumedang Regency contributed the highest GDRP value in 2014-2018, so that Sumedang Regency has a potential in agro-industrial sector. This research aims to determined the priority of superior agro-industrial products and public assessment of superior agro-industrial products that have been determined in Sumedang Regency. This research used the Comparison of Exponential Method (MPE) and ANOVA analysis. The data analysis tools were Microsoft Excel and IBM SPSS Statistics 24 Software. The results of the MPE analysis showed that the priority of superior agro-industrial products in Sumedang Regency were ground coffee, roasted coffee, Cilembu roasted sweet potatoes, Cilembu sweet potato chips, red bako mole, opak ketan, white bako mole, Sumedang tofu, tempeh chips, and oncom Pasireungit. ANOVA analysis showed that there were differences of the superior agro-industrial products rank, that is Sumedang tofu, Cilembu roasted sweet potato, oncom Pasireungit, white bako mole, Cilembu sweet potato chips, tempeh chips, roasted coffee, ground coffee, red bako mole, and opak ketan.

Deep-fat frying performance of palm olein enriched with conjugated linoleic acid (CLA)

2015 ◽  
Vol 52 (11) ◽  
pp. 7369-7376
Author(s):  
Somaye Ghandehari Alavijeh ◽  
Sayed Amir Hossein Goli ◽  
Mahdi Kadivar
Keyword(s):  
Linoleic Acid ◽  
Conjugated Linoleic Acid ◽  
Palm Olein ◽  
Deep Fat Frying ◽  
Frying Performance
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