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

Autori
Čikeš, Lucija ; Badanjak Sabolović, Marija ; Knežević, Nada ; Rimac Brnčić, Suzana

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Book of Abstracts of 10th Central European Congress on Food (CEFood) / Mujčinović, Alen - Sarajevo, 2021, 124-128

Skup
10th Central European Congress on Food (CEFood)

Mjesto i datum
Sarajevo, Bosna i Hercegovina; online, 10.06.2021. - 11.06.2021

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
food frying, fried potatoes, sensory characteristics, physical characteristics

Sažetak
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.

Izvorni jezik
Engleski

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