Abstract
The effects of a water blanching pretreatment (BP, 85°C for 3 min), sample thickness (1 and 2 mm), oil temperature (180 and 200°C), and frying time (1 and 3 min) on the oil uptake (OU) behavior during the deep-fat frying of pre-dried (oven dried at 70°C for 20 min) taro (Colocasia esculenta) chips were investigated. Results demonstrated that using short frying times and high oil temperatures causes OU to decrease in both blanched and non-blanched samples (p < 0.01). In addition, higher product thicknesses were found to increase OU in non-blanched taro chips, while the opposite trend was found for the blanched slices (p < 0.01). BP also affected the OU, yielding lower fat contents (up to 80% of OU reduction) (p < 0.05), thus allowing the development of a fried taro product with reduced fat content (less than 30% fat content in dry basis).
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