Characterization of deep fried, vacuum fried and microwave vacuum dried potato chip
2010
Nantawan Therdthai(Kasetsart University, Bangkok (Thailand). Faculty of Agro-Industry. Department of Product Development) E-mail:[email protected] | Siranya Supattatham(Kasetsart University, Bangkok (Thailand). Faculty of Agro-Industry. Department of Product Development)
Potato chip is normally processed by deep frying. Its color is dark, due to high frying temperature. This project aimed to use vacuum condition to reduce process temperature. Characteristics of potato chips from vacuum frying and microwave vacuum drying were determined to compare with those from deep frying. The obtained potato chips from all process conditions contained less than 6 percent moisture content and 0.045-0.227 water activity. The vacuum frying at 90-100 deg C for 12-14 minutes and the microwave vacuum drying at 30-40 W/g microwave power intensity for 5-8 minutes yielded higher lightness and greenness than the deep frying at 155-170 deg C for 75-120 seconds (P LT= 0.05). In addition, fat contents of the atmospheric fried, the vacuum fried and the microwave vacuum dried potato chips were 47.66-52.93 percent, 16.60-22.48 percent and 0.24-0.27 percent, respectively. Moreover, hardness of the dried potato chip was in the same range of that of the fried samples. Therefore, the vacuum frying and the microwave vacuum drying could be used to increase color lightness and reduce fat content of deep fried products.
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