The influence of pre-treatment method on the fat content decrease in French fries
2014
Kampuse, S., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology. Dept. of Food Technology | Jefimovs, A., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology. Dept. of Food Technology | Rakcejeva, T., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology. Dept. of Food Technology
French fries are very popular product in many countries. But this product together with potato chips is included in the group of unhealthy products due to high content of fats, acrylamid, and peroxide value. Therefore the aim of this research was to evaluate the pre-treatment methods for reducing the fat content, and improving other quality parameters. Before frying the potato strips were blanched in hot water at 85 °C, and dried in microwave-vacuum dryer for 3, 6 and 8 min, and in conventional dryer with air ventilation for 15 min at 60 and 80 °C, and 10 min at 100 °C temperature. The frying was done at 170 °C for 1.5–2 min. The colour (in CIE L*a*b*), texture (with texture analyser), the moisture content, the total fat content, and the ascorbic acid content were analysed for all prepared samples. The best preliminary drying technology was drying in the conventional dryer at 100 °C temperature for 10 min. The product prepared with this technology had the lowest total fat content (3.4%) and the lowest hardness (lowest maximal cutting force: 11.3 N). The lowest moisture content was to sample dried in microwave-vacuum dryer for 8 min (36.84%). This sample was also the hardest one (maximal cutting force: 52.41 N). There were no significant differences (p is greater than 0.05) in colour (L* a* b*) values between control samples and samples dried in conventional dryer but the samples dried in microwave-vacuum dryer became darker than control samples (lower L* value 57.37).
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