Vol. 5, Issue 4 (2017)
Effect of different blanching and soaking pretreatments on potato (var. Kufri Pukhraj) french fries
Author(s): Ankur M Arya, Suresh Chandra, Samsher, Neelash Chauhan, Jaivir Singh and Tarun Kumar
Abstract: Experiments were conducted to develop the potato French fries using five pre-treatments (blanching with 3%Nacl, 0.5% KMS, 3% NaCl+0.5% KMS and 0.5% CaCl2) and frying with three type of oil (mustard oil, refined oil & sunflower oil,) for 50-200 sec. then packed into aluminum foil packaging. Mass transfer phenomena, water loss and oil uptake take place during frying of potato strips can be described by an empirical first order kinetic model. Water loss and oil uptake phenomena are getting more intense at higher temperatures and thinner sample. The rates of both mass transfer phenomena that take place during the frying of potato strips decrease due to the drying or pretreatment before frying. French fries soaked in a 3% NaCl solution usually resulted in the reduction of oil uptake by at least 10% compared to the non-pre-treated samples. Blanching in hot water usually decreased the yellowness of final products, compared to non-pretreated samples. In overall study and sensory evaluation, the treatment viz. 3% NaCl + 0.5% KMS at 90 for 3 min gives best result among other. The potato having high dry matter content are recommended for the preparation of French fries and chips which is also associated with crispness and reduced oil uptake.
Pages: 984-988 | 950 Views 75 Downloads
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How to cite this article:
Ankur M Arya, Suresh Chandra, Samsher, Neelash Chauhan, Jaivir Singh, Tarun Kumar. Effect of different blanching and soaking pretreatments on potato (var. Kufri Pukhraj) french fries. Int J Chem Stud 2017;5(4):984-988.
