Effects of Carrageenan, oil temperature and time of frying on oil uptake of fried potato products.

Abstract

The demand for low fat snacks is increasing. There are different methods to produce low fat fried products. One of these methods is coating. In this study effect of Carrageenan, oil temperature and frying time, on oil uptake of fried products (chips and strips) has been evaluated. Samples were deep fried in frying oil (Palm olein) at 160, 175 and 190 oC. In order to evaluate the effect of frying time on oil uptake, potato strips coated with 1% Carrageenan were fried for 1 to 10 minute, then oil uptake has been measured. Results showed that Carrageenan as a hydrocolloid coating, reduced oil uptake in fried potato products compare with control samples. Coating potato slices with 1% Carrageenan led to significantly reduction in oil uptake (p<0.05) which was 37.23, 41.10 and 43.67(%) at 160, 175 and 190 oC respectively, whereas this amount for control samples was 43.27, 47.2 and 49.53(%) respectively. For potato strips coated with 1% Carrageenan, oil uptake at above oil temperature was 12.17, 14.43, and 18.63 (%), whereas this amount for control samples was 17.60, 20.83 and 23.13(%) respectively. Increasing oil temperature in a specific frying time led to significantly increase in oil uptake (p<0.05). Frying samples for 1 to 10 min, led to significantly increase in oil uptake (p<0.05). Key words: Potato chips, Carrageenan, Oil uptake