Effects of Pre- Frying Treatment on Decreasing Oil Absorption During Deep Fat Frying Process

Abstract

The aim of this research was to investigate the effect of pre-frying treatments; there are blanching in water, calcium chloride solution (Cacl2), citric acid solution (C6H8O7), and table salt/ sodium chloride solution. Then, immersion in starch solution 1% as hydrocolloid on the oil absorption and moisture content in fried potato strips. The results obtained have shown that the pre-frying treatment frequently reduced the oil absorption and increases the moisture content. The lowest oil absorption was found for the potato blanched in calcium chloride solution, and the greatest for the potato blanched in water. Additionally, immersion in hydrocolloid solution affected the fried potato oil uptake. The best result was obtained for the potato strips blanched in 0.5% calcium chloride solution following immersion in 1% starch solution. Where the oil content reached 15% compared the potato strips blanched in water 20%. On the other hand, the potato strips was blanched by using calcium chloride 0.5%. Then, immersion in starch solution by 1% that was the highest moister content compared to other samples which was 65%.