Fried Chips Research Articles

The pivotal role of moisture content in the kinetic modelling of the quality attributes of vacuum fried chips

Moisture content plays a pivotal role in the kinetic modelling of the quality attributes during thermal processing of foods. Vacuum frying of mango chips, was chosen to demonstrate the applicability of this novel modelling approach that links a dynamic moisture model to models for changes in fat content, texture, and color. Results show that moisture loss is best described by an exponential model with an Ea of 40.0 ± 4.2 and 27.2 ± 2.3 kJ mol−1 for unripe and ripe mango respectively. The dynamic moisture content was linked to the fat content by a Gompertz model, and to the hardness by an exponential model. By using thermodynamic principles, the moisture model predicts the dynamic local product temperature that can be linked to the reaction rates of the consecutive color change reaction models. The integration of these models is a powerful tool in product and process optimization to produce high quality vacuum fried fruit products. Industrial relevance textFood moisture content changes during many thermal processing techniques but it also plays a pivotal role in changes of the quality attributes of foods. Quality change models were developed that integrate changes in the moisture content with changes in quality attributes. These models can be applied to produce a minimal fat content and low moisture content while getting a desired color change and/or to produce a specific texture characteristics. Moisture dependent models for quality changes are powerful tools for optimizing many other products and process.

Performance of individual antioxidants and their blend during repeated frying of tortilla chips

The performance of palm olein (PO) with different antioxidants during the repeated frying of tortilla chips was analyzed. Butylated hydroxytoluene (BHT) at concentration of 200 mg/kg (primary synthetic antioxidant), ascorbyl palmitate (AP) at 100 mg/kg (secondary synthetic antioxidant), and their blend (in the same concentration than individual addition) were added. Dough included 2% sesame seed, as it is prepared in commercial formulations for tortilla chips in the Guanajuato region (Mexico). Dough was sheeted, cut, and baked. Batches of 0.08 kg of tortillas were deep fat fried at 190°C for 2 min to produce the chips. Chemical indices—such as peroxide value (PV) and free fatty acids (FFA)—color and viscosity of the POs were evaluated. After 20 batches, the values for PO + BHT were PV = 29.6 meq/kg, FFA = 0.19%; PO + AP had PV = 13.3 meq/kg and FFA = 0.27%; and PO + BHT+AP, PV = 11.81 meq/kg and FFA = 0.29%. The best performance—based on lower primary oxidation—was achieved with the blend of antioxidants. Practical applications Repeated frying with PO is a common operation for production of tortilla chips. The blend of primary (BHT) and secondary (AP) antioxidants at 200 and 100 mg/kg, respectively, is recommended for manufacturers of frying media and for food industry, since it improved the performance (lower primary oxidation) of PO. In this way, safer fried tortilla chips would be offer to consumers, avoiding risks for consumers’ health (lower peroxide content) and having a product with good quality.

EVALUACIÓN DEL MECANISMO DE ABSORCIÓN DE ACEITE Y PÉRDIDA DE AGUA DURANTE EL FREIDO DE TORTILLA CHIPS

Simple equation Mt/M∞ = Ktn is evaluated to describe the Fickian mechanism of oil absorption and water release during the frying of tortilla chips in nixtamalized samples with lime and without lime where Mt/M∞ is the fractional solute absorption or release, and n is the diffusional exponent characteristic of the Fickian mechanism that changes with food physical and chemical properties. For the Fickian mechanism, the exponent (n) is ≤0.50, and non-Fickian is 0.5<n<1 for slabs. Moisture releases showed a Fickian mechanism form tortilla chips with lime (n = 0.5) due to water interaction with matrix components and non-Fickian for tortilla chips without lime (n = 0.6). Oil absorption showed a Fickian mechanism for nixtamalization with lime n = 0.4 and for nixtamalization without lime, one of n = 0.3. The larger water diffusion coefficient in the tortilla chip compared to that of oil diffusion indicates that water release and oil absorption during frying is not a simultaneous event. The behavior of the water and oil diffusion is an interesting topic that, in this study, was investigated using a practical equation with potential application in food processing.

Change in chemical composition during maturation ofArtocarpus heterophyllusand its effect on acrylamide formation in deep‐fried jackfruit chips

The changes in chemical composition of jackfruit (Artocarpus heterophyllus) during different stages of maturation (stage I–stage IV) were investigated. Further, deep-fried jackfruit chips, a very popular snack of Asian countries, was prepared and the occurrence of acrylamide in the chips was estimated and correlated with the composition. Total carotenoids increased during maturation, while ascorbic acid was found to decrease. The sugars—glucose, fructose, and sucrose—increased during maturation. Major amino acids in jackfruit were leucine, isoleucine, asparagine, and threonine followed by valine, serine, phenylalanine, lysine, and glutamine. The total phenolic and flavonoid content decreased during ripening. Chlorogenic acid was the major phenolic compound. It was observed that the acrylamide content in jackfruit chips increased with maturity. The sugars demonstrated a positive correlation with acrylamide formation, whereas phenolic compounds exhibited a negative correlation. Based on the acrylamide content, stage I is recommended for the preparation of jackfruit chips. Practical applications Acrylamide is a process induced toxicants in foods and development of mitigation strategies are very important to minimize the exposure to the population. The present study investigated the effect of chemical changes during the ripening of jackfruit on acrylamide formation in deep fried chips made from jackfruit. It was observed from the study that the maturity of jackfruit had an impact on the concentrations of precursors, influencing acrylamide formation in deep-fried chips. Thus, the proper selection of the maturity stage of raw jackfruit is very important in mitigation of acrylamide formation in jackfruit chips. We feel that the study is very important as variety of deep-fried snack products are popular in Africa and Asian countries and no such studies on the acrylamide content in these products reported earlier.

The synergistic effect of ultrasound and microwave on the physical, chemical, textural, and microstructural properties of vacuum fried Chinese yam ( Dioscorea polystachya )

Both the ultrasound and microwave are emerging technology, used for enhancement of heat and mass transfer, due to their cheap, simple, and energy saving characteristics. The combined effect of ultrasound and microwave on vacuum frying of Chinese yam at various power levels were investigated. The trends of moisture removal and oil uptake were analyzed at different power combinations of ultrasound (300 and 600 W) and microwave (1,800, 2,400, and 3,000 W). The frying time was reduced from 18 to 12 m and oil uptake was decreased by 40.29%, when ultrasound and microwave powers were increased to 600 and 3,000 W, respectively. The texture, and color were found to be improved by the proper combination of ultrasound and microwave and was better at higher power levels. Lastly, the scanning electron microscopy (SEM) analysis revealed the more disrupted and porous structure when the ultrasound and microwave powers were at higher end. Practical applications The results showed that the fried chips at higher ultrasound and microwave powers gave the best result with regard to frying process and fried product qualities, owing to the consumers demand of low-fat fried chips with better texture and color.

Effects of osmotic pretreatment and frying conditions on quality and storage stability of vacuum‐fried pumpkin chips

SummaryThe effects of osmotic (OP), ultrasound‐assisted osmotic pretreatment (UAOP) and frying conditions on quality and storage stability of vacuum fried pumpkin chips were investigated. The pumpkin samples were pretreated in maltodextrin solution and subsequently fried at different temperatures (90–110 °C) and time periods (10–30 min). The results demonstrated that the moisture content, water activity, lightness, yellowness and carotenoid content of the fried chips decreased, while oil content, hardness and a* (dark brown colour) value increased with increasing frying temperature and time. UAOP reduced about 16.0% of oil absorption and enhanced approximately 70% of carotenoid retention in the fried chips. UAOP samples were also more stable during storage than the untreated ones, indicated by lower degradation kinetics constants of key quality parameters. The proposed pretreatment could be an effective method for food industries to develop vacuum fried pumpkin chips with improved quality and stability.

Process optimization by response surface methodology and quality attributes of orange fleshed sweet potato (Ipomoea batatas L.) vacuum fried chips

Vacuum frying is a promising technology for the production of healthy and nutritional snacks. The optimization of vacuum frying technology was carried out using oranged fleshed sweet potato slices by using a three-level Box–Behnken design of response surface methodology. The orange fleshed sweet potato chips were prepared using vacuum fryer. The effects of different processing conditions on nutritional and sensorial qualities were studies. The variables considered for the study were frying temperature—FT (110–130 °C), vacuum pressure—VP (14.79–17.46 Kpa) and frying time—Ft (7–9 min) while the responses were moisture content, oil content, total carotenoid content, change in colour and texture. It was observed that increasing FT and VP at constant Ft decreases moisture content and decrease in oil content in chips with increase in FT and VP at constant frying time during the vacuum frying process. FT, VP, Ft significantly (p < 0.05) affected the retention of carotene content in fried chips. The results confirmed the significant (p < 0.05) effect of VP and Ft on the color of chips. It was also found that, increasing FT and Ft when VP was held constant and increasing FT and VP at a constant Ft gave lower breaking forces. By using the numerical optimizer the optimal conditions for vacuum frying was determined such as frying temperature 110 °C, vacuum pressure 16.12 Kpa and frying time 7 min. Having maximum retention of carotenoids in fried chips. When optimized, vacuum fried samples were compared with atmospheric fried samples; the former absorbed about 50.32% less oil, and retained higher carotenoid (6.32 mg/g), with lower breaking force (0.69 N). Sensory evaluation results showed accepted optimized vacuum fried samples in all the sensory attributes investigated.

Implementation of a quality by design approach in the potato chips frying process

The purpose of the article is to implement a holistic concept namely Quality by Design (QbD) approach for assessment of deep frying of potatoes chips. Critical quality attributes (CQAs), critical process parameters (CPPs) and quality target parameters (QTPs) were identified and measured all along the chips processing chain in 98 independent experiments. Temperature, time and oil quality usually used in the food industry were applied. Multilinear regression (MLR) was conducted to identify the variables (CQAs and CPPs) that could explain variation of the QTPs. An aggregation of significant QTPs was also performed in order to determine a single value that could express final products quality coupled to MLR analysis. It was possible to identify the main CQAs and CPPs that can explain the variation of some QTPs (colour a*, “flavour roast” sensory attribute, pentylfuran content and acrylamide content) as well as aggregated data.

Co-influence of ultrasound and microwave in vacuum frying on the frying kinetics and nutrient retention properties of mushroom chips

The frying kinetics (moisture loss rate and oil uptake rate) of an innovatively designed ultrasound and microwave-assisted vacuum frying (UMVF) system was investigated and the possibility of UMVF for reducing the nutrient losses during frying were evaluated in this work. The white button mushroom was the tested sample in this study. The chips were fried into two frying temperatures (80 and 90 °C), three different frying processes, vacuum frying (VF), microwave vacuum frying (MVF), and UMVF at a fixed vacuum pressure (12 ± 1 kPa). The first-order kinetic model was used for the mass transfer (moisture loss and oil uptake). Concerning the fitting performances, the logarithmic model and Pedrischi model showed the best-fitted model for moisture loss rate and for oil uptake respectively. Combining ultrasound and microwave in VF, the calculated moisture diffusivity rate was increased from 1.599 × 10−10 to 2.769 × 10−10 m2/s and oil uptake rate was decreased from 0.0121 to 0.0059 s−1. Total oil content (TOC) of fried mushroom chips (FMC) was quantified into two segments, surface oil (SO), and structure oil (STO) at a different time interval during frying. STO had the highest fraction of TOC and results revealed that UMVF had significantly low level of STO, which means UMVF helped to reduce the oil absorption during frying. In order to consider the nutrient retention values, UMVF exhibited the highest nutrition retention values. The exponential spectra of LF-NMR clearly revealed the water–oil distribution of FMC.

Selection and Evaluation of 21 Potato (Solanum Tuberosum) Breeding Clones for Cold Chip Processing.

Quality evaluations in potatoes are of necessity to meet the strict demands of the chip processing industry. Important parameters assessed include specific gravity, dry matter content, chip color, reducing sugars, and glycoalkaloids. This study was designed with the purpose of identifying specialized potato clones with acceptable qualities for processing chips, in comparison with two selected control varieties, Dubaek and Superior. As a result, high dry matter and specific gravity were observed for three potato clones, and the quantified ά-solanine levels ranged from 0.15 to 15.54 mg·100 g−1 fresh weight (FW). Significant variations (p < 0.05) in reducing sugar levels were observed in clones stored at different temperature conditions. After reconditioning of the tubers at 22 °C for 21 days, a significant drop in reducing sugar levels was recorded. In addition, fried chips for each potato clone were evaluated, and the color measured on the basis of the Snack Food Association (SFA) chip color score standard. Reconditioned tubers exhibited much lighter and better chip color compared to their counterparts cold-stored at 4 °C. This study observed that for quality processing of potato chips, clones with combined traits of high dry matter, low levels of glycoalkaloids and reducing sugars, and acceptable chip color should be used as raw materials.

Nutrient composition and sensory evaluation of fried (pan fried) and microwaved (baked) rice chips from three rice cultivars

The proximate composition and sensory evaluation of pan fried and microwave baked rice chips prepared from three Basmati rice cultivars (PB1, PB1121 and PB1401) were studied. The moisture content in the pan fried chips from PB1, PB1121 and PB1401 was observed to be 3.06 ± 0.31%, 3.24 ± 0.34% and 3.16 ± 0.32%, respectively. The protein content was 9.50 ± 0.26%, 9.48 ± 0.86% and 9.46 ± 0.84% for PB1, PB1121 and PB1401, respectively. The fat content ranged between 36.02 ± 0.01% to 38.12 ± 0.04% for the three cultivars. The microwave baked chips prepared from PB1401 demonstrated highest moisture content. Protein and fat content was observed to be in the range of 9.40 ± 0.82% to 9.46 ± 0.82% and 30.90 ± 0.04% to 32.04 ± 0.02%, respectively for microwave baked chips from the three cultivars. The sensory profile revealed that the values for colour, texture and flavour for the microwaved chips prepared from PB1 (8.14 ± 0.65, 8.49 ± 0.23, 9.49 ± 1.20), PB1121 (8.12 ± 0.67, 8.48 ± 0.23, 9.45 ± 1.20) and PB1401 (8.13 ± 0.67, 8.45 ± 0.26, 9.45 ± 1.22) cultivars respectively, were higher than those of the pan fried rice chips. The values for stickiness (4.90 ± 0.65, 4.92 ± 0.66, 4.93 ± 0.66) of microwaved chips for all the three cultivars were less than that of the pan fried rice chips. The study revealed that the microwaved rice chips prepared from the Basmati variety PB1 had higher acceptability than the others

Characterisation of Maltodextrin-Edible Coated Purple Sweet Potato Chips; Effect of Calcium Chloride Concentration

Abstract Purple sweet potato (Ipomoea batatas) is one of nutritious food. Through deep-frying process, purple sweet potato chips that currently been introduced on the market, worldwide and being public demand nowadays. However, the frying process caused the increasing of lipid content in the food. Edible coating method is applied in improving the fried chips characteristics. Thus, this study was performed to determine the effect of calcium chloride (CaCl2) concentration (0.01, 0.05 and 0.1 M) and maltodextrin (3%) as the edible coating on the purple sweet potato chips. Coated-purple sweet potato chips were prepared by dipping method. It was followed by the analysis which were lipid uptake and moisture contents, texture (hardness) examination, image capture and sensory evaluation. Subsequently, the obtained data were analysed using one-way ANOVA and Duncan multiple range. Based on the results, lipid uptake was slightly reduced in the 0.1M CaCl2-coated chips but still not significantly different compared to other chips. Moisture content became higher as the concentration of CaCl2 increased. In addition, the hardness of all coated chips were higher compared to the uncoated sample. Similar colour values were demonstrated in all samples. In sensory evaluation, most preferable sample from the consumers was 0.1M CaCl2-coated chips. This coating agents (0.1M CaCl2 with 3% maltodextrin) enhanced the characteristics such as lipid reduction and sensory’s overall acceptability of the purple sweet potato chips.

Chemical, functional, pasting and sensory properties of fried chips produced from cassava flour enriched with cowpea flour

Chemical, functional, pasting and sensory properties of fried chips produced from cassava flour enriched with cowpea flour

Effects of blanching treatments on acrylamide, asparagine, reducing sugars and colour in potato chips.

This study aimed to determine the effect of combinations of blanching parameters, including blanching temperatures ranging from 65 to 85°C and duration times ranging from 2 to 10min, on reducing sugars, asparagine, acrylamide, and color levels of fried potato chips. Response surface methodology was used to develop response surface equations to estimate these effects. These latter were evaluated before and after a 3-month storage period of potato tubers at 10°C. It was found that certain blanching parameters resulted in optimal maximum reductions of 64.2, 49.8, and 61.3% for reducing sugar, asparagine, and acrylamide, respectively. Analysis of variance (ANOVA) determined that blanching time had a more significant impact than blanching temperature. The blanching time that resulted in maximum reductions of asparagine, reducing sugars-and ultimately acrylamide-were in the range of 8.8-9.7min at 68.7-75.0°C. ANOVA also determined that after the 3-month storage period of potato tubers, variations in blanching time and temperature did not result in any significant differences in acrylamide formation in fried chips. Blanching consistently improved the appearance of the fried chip products, indicated by increases in L* value and decreases in a* values. The relationship between acrylamide formation and a* value was linear (R2 = 0.839), while the relationship between acrylamide formation and L* value was not (R2 = 0.375).

Determination of Acrylamide in Branded and Non-branded Potato Chips by using High Performance Liquid Chromatography

Acrylamide, a starchy food process contaminant is carcinogenic, neurotoxic and genotoxic substance. It is formed at temperatures of 100°C- 220°C. The chips are very popular food items especially among children. Deep Frying of chips may cause production of acrylamide. The presence of acrylamide in chips may result in severe health issues in consumers especially in children. By keeping this aspect in view, the present study was conducted to determine acrylamide in different potato chips of branded and non-branded quality. The highest amount of acrylamide was determined in chips sample K obtained from local store (nonbranded) in Lahore i.e. 2649.80 µg/kg and the lowest concentration of acrylamide was detected in sample taken from local vendor i.e. 390.25 µg/kg. The astounding results were obtained as branded chips have considerable amount of acrylamide. Formation of acrylamide in fried chips is matter of concern as potato chips are widely consumed in Pakistan especially by children. It is dire need to have awareness of this probable carcinogen as consumers and industries still have no knowledge about this chemical’s carcinogenity. Therefore, without delay work should be started to mitigate the acrylamide levels in food commodities during processing

Effects of Processing Conditions on the Quality of Vacuum Fried Plantain Chips

Effects of Processing Conditions on the Quality of Vacuum Fried Plantain Chips

Microstructural properties of potato chips

Abstract The microstructure of foods and their response to both deformation and hydration is anticipated to be a key driver in texture and taste perception during comminution and oral processing. Here we characterise the microstructure of potato chips (crisps) using a broad range of microscopy techniques and labelling methods to capture potato cell structure and fat distribution at different length scales, as well as assess the influence of hydration. Our methods are shown to distinguish commercial samples of traditional fried chips (i.e. formed from sliced potatoes) and those formed via fabrication. Whilst both potato chips are a packed array of potato cells and thus microstructurally similar, upon hydration the potato cells in the fabricated samples separate and disperse in suspension while the tissue structure of the traditional chips remains essentially intact. We find that a significant proportion of the fat in fried chips is associated as thin film with the potato cell walls both at the surface and within the structure, while it is present as droplets at the fabricated chip surface. Upon excess hydration, the oil in both types of PCs coalesce into larger droplets. Frying of isolated cells and tissues damages cell walls and allows movement of oil into the potato cells, which may also occur for fried potato chips. The study highlights that despite the similarity in the microstructure of intact chips, subtle differences arising from processing/formulation lead to large differences in the response of the structure to hydration that needs to be considered in food structure design.

Genetic Variance Partitioning and Genome-Wide Prediction with Allele Dosage Information in Autotetraploid Potato.

As one of the world's most important food crops, the potato (Solanum tuberosum L.) has spurred innovation in autotetraploid genetics, including in the use of SNP arrays to determine allele dosage at thousands of markers. By combining genotype and pedigree information with phenotype data for economically important traits, the objectives of this study were to (1) partition the genetic variance into additive vs. nonadditive components, and (2) determine the accuracy of genome-wide prediction. Between 2012 and 2017, a training population of 571 clones was evaluated for total yield, specific gravity, and chip fry color. Genomic covariance matrices for additive (G), digenic dominant (D), and additive × additive epistatic (G#G) effects were calculated using 3895 markers, and the numerator relationship matrix (A) was calculated from a 13-generation pedigree. Based on model fit and prediction accuracy, mixed model analysis with G was superior to A for yield and fry color but not specific gravity. The amount of additive genetic variance captured by markers was 20% of the total genetic variance for specific gravity, compared to 45% for yield and fry color. Within the training population, including nonadditive effects improved accuracy and/or bias for all three traits when predicting total genotypic value. When six F1 populations were used for validation, prediction accuracy ranged from 0.06 to 0.63 and was consistently lower (0.13 on average) without allele dosage information. We conclude that genome-wide prediction is feasible in potato and that it will improve selection for breeding value given the substantial amount of nonadditive genetic variance in elite germplasm.

The Quality of Fried Chips Varies with Cassava (Manihot Esculenta Crantz) Varieties and Soaking Regime

Fried cassava chips are largely accepted in Cameroon but their quality is not consistent. This study investigated the appropriate cassava varieties and soaking regime for processing good quality fried cassava chips. Fried chips were processed from four cassava varieties (0110, 8034, 92/0326, makumba) using four soaking regimes which were: unpeeled roots, soaked for 72 h, peeled roots, soaked for 24 h, peeled roots, soaked for 14 h and peeled sliced roots, soaked for 24 h. The proximate composition, physical characteristic and sensory test were done to evaluate the quality of fried chips obtained. Fried chips processed from variety 0110 presented the highest carbohydrate (77.94±0.34 %) and the lowest moisture (1.75±0.22 %) and fat content (15.11±0.30 %). The variety 8034 showed higher level of Ca, K, and Fe than other varieties. Variety 0110 was more salty, crispy and crumbly with higher global quality. Fried cassava chips processed from peeled soaked roots for 24 h scored the highest global quality as compared to other soaking regimes. Therefore, cassava varieties and soaking regimes influence the quality of fried chips. Socio-economic studies are warranted before large-scale dissemination of results to users.

Effect of Various Pretreatments on Quality Attributes of Vacuum-Fried Shiitake Mushroom Chips

The objective of this study is to investigate the effects of pretreatments on the quality of vacuum-fried shiitake mushroom slices. Four different pretreatments addressed in this study were (1) blanching as control, (2) blanching and osmotic dehydration with maltodextrin (MD) solution, (3) blanching, osmotic dehydration, and coating with sodium carboxymethyl cellulose (CMC), (4) blanching and osmotic dehydration, followed by freezing. All samples were pretreated and then fried in palm oil at 90°C with vacuum degree of −0.095 MPa for 30 min. The results showed that pretreatments significantly (p&lt;0.05) affected the moisture content, oil content, color, water activity (aw), total phenolic content, and sensory evaluation of shiitake mushroom chips. The blanching, osmotic dehydration, and coating pretreatment could improve color and sensory evaluation and also minimize the oil uptake of fried chips, whereas this treatment caused the highest reduction of total phenolic contents. There were no significant (p&gt;0.05) differences of fried chip in the texture among the four different pretreatments. The aw values of all the fried chips were less than 0.38, indicating that the products had a long shelf life. Therefore, the blanching, osmotic dehydration, and coating pretreatment before vacuum frying was the most suitable pretreatment for vacuum-fried shiitake mushroom chips.