The Impact of Blanching and High-Pressure Pretreatments on Oil Uptake of Fried Potato Slices

Mohammed K. Al-Khusaibi, Keshavan Niranjan

Research output: Contribution to journalArticle

20 Citations (Scopus)

Abstract

The effect of high-pressure (HP) pretreatment on oil uptake of potato slices is examined in this paper. Potato slices were treated either by HP or thermal blanching, or a combination of thermal blanching followed by HP prior to frying. The effect of HP on starch gelatinization and potato microstructure was assessed by differential scanning calorimeter and environmental scanning electron microscope (ESEM), respectively. After treatments, the slices were fried in sunflower oil at 185 °C for a predetermined time. Frying time was either kept constant (4 min) or varied according to the time needed to reach a desired moisture content of ≈2%. The high pressure applied in this study was found not to be sufficient to cause a significant degree of starch gelatinization. Analysis of the ESEM images showed that blanching had a limited effect on cell wall integrity. HP pretreatment was found to increase the oil uptake marginally. When frying for a fixed time, the highest total oil content was found in slices treated at 200 MPa for 5 min. The oil content was found to increase significantly (p<0. 05) to 41. 23 ± 1. 82 compared to 29. 03 ± 0. 21 in the control slices. The same effect of pressure on oil content was found when the time of frying varied. On the other hand, HP pretreatment was found to decrease the frying time required to achieve a given moisture content. Thus, high-pressure pretreatment may be used to reduce the frying time, but not oil uptake.

Original languageEnglish
Pages (from-to)2392-2400
Number of pages9
JournalFood and Bioprocess Technology
Volume5
Issue number6
DOIs
Publication statusPublished - Aug 2012

Fingerprint

Blanching
blanching
Solanum tuberosum
Oils
pretreatment
potatoes
frying
Pressure
oils
lipid content
gelatinization
Scanning
scanning electron microscopes
Starch
Electron microscopes
Moisture
Hot Temperature
starch
Electrons
Sunflower oil

Keywords

  • Deep-fat frying
  • High-pressure processing
  • Image analysis
  • Oil uptake
  • Starch gelatinization

ASJC Scopus subject areas

  • Food Science
  • Safety, Risk, Reliability and Quality
  • Process Chemistry and Technology
  • Industrial and Manufacturing Engineering

Cite this

The Impact of Blanching and High-Pressure Pretreatments on Oil Uptake of Fried Potato Slices. / Al-Khusaibi, Mohammed K.; Niranjan, Keshavan.

In: Food and Bioprocess Technology, Vol. 5, No. 6, 08.2012, p. 2392-2400.

Research output: Contribution to journalArticle

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