engleski

Influence of frying process on phisical and sensory characteristics of french fried potatoes

Frying is a food preparation technique that has been a widely used not only in food manufacturing industry but also in restaurants and homes due to its ability to create unique sensory properties, which make the food more desirable. The aim of this study was to investigate influence of different domestic frying systems on sensory and physical characteristics of fried potatoes of the four potato cultivars commonly used for fried products (Agata, Milvana, Artemis and Lucinta). The potato strips were fried in deep oil (5 min) and by hot air frying (30 min) at 180°C. Texture and colour are quality attributes which are important in determining the acceptability of fried products. Effects of frying treatments on textural (hardness, elasticity, work) and colour parameters (lightness, redness, yellowness) were instrumentally investigated. Texture measurements showed that all potato strips prepared in hot air are harder, more elastic and it takes more work to cause their deformation. Colour analysis demonstrated that the colour of air fried potatoes was slightly darker in comparison to deep fat fried potatoes. The obtained sensory characteristics (taste, appearance and odour) of deep oil and air fried potato strips were different. All obtained results for home prepared potatoes were compared with results for industrial prepared French fries.

food frying, fried potatoes, sensory characteristics, physical characteristics

nije evidentirano