Abstract
The aim of this research was to study whether the frying time and temperature affected fatty acids profiles of blanched potato chips. Factorial designs were carried out using a completely randomized design (CRD) two factor (time and temperature) and three levels with two replications. Frying temperature was set up at 160 0C, 180 0C and 200 0C. The potato chips were fried for 3, 5, 7 minutes. The oil type used was sunflower. The fatty acids profiles were analyses with capillary gas liquid chromatography (Varian 3400) equipped with an auto sampler and a flame ionization detector (FID) using a 50 m x 0.32 mm (I.D) fused silica bonded phase capillary column (BPX70, SGE, Melbourne, Australia). The experiments were run in duplicate and the present results are the average of the obtained values. ANOVA analysis of the results was carried out using SPSS software (version 11, 2004). The key plot software for making three dimensions was the sigma plot scientific graphing software.
 The results showed moisture content and colour index of blanched potato chips decreased significantly with increasing frying time and temperature. Furthermore, unsaturated fatty acids (cis oleic and linoleic) decrease after long period frying.
Highlights
One of the most popular cooking methods world-wide is deep-frying
This present work was conduct to investigate the effect of frying time and temperature on fatty acids profiles, moisture content, fat uptake, moisture loss, colour, texture of blanched potato chips
FAMES were separated by capillary gas liquid chromatography (Varian 3400) equipped with an auto sampler and a flame ionization detector (FID) using a 50 m x 0.32 mm (I.D) fused silica bonded phase capillary column (BPX70, SGE, Melbourne, Australia)
Summary
One of the most popular cooking methods world-wide is deep-frying. Several studies comparing performances of different vegetable oils during prolonged frying have been carried out by many reseearches [1]. Colour and oil content are the main quality of the fried foods. Health impact of saturated fats is still arguing, and hydrogenated ones are fading out, vegetable unsaturated fats have moved to the forefront, and among them, monounsaturated fats (MUFA) are increasingly supporting a broader spectrum of functionality and health claims in many countries [6]. This present work was conduct to investigate the effect of frying time and temperature on fatty acids profiles, moisture content, fat uptake, moisture loss, colour, texture of blanched potato chips
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