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RESUMEN
The objective of this research was to study the effect of different processing conditions on physical and
sensory properties of potato chips.
Desire and Panda varieties (diameter: 30 mm; thickness: 3 mm) were pre-treated in the following ways:
(i) control or unblanched slices without pre-drying.
(ii) blanched slices in hot water at 85 C for 3.5 min and air-dried at 60 C until a final moisture content of
0.6 kg water/kg dry solid.
(iii) control slices soaked in a 3.5 kg/m3 sodium metabisulphite solution at 20 C for 3 min and pH adjusted
to 3.
Pre-treated slices were fried at 120 and 140 C under vacuum conditions (5.37 kPa, absolute pressure) and
under atmospheric pressure until they reached a final moisture content of 1.8 kg water/100 kg (wet basis).
An experimental design (3 23) was used to analyze the effect of pre-treatment, potato variety, type of
frying and frying temperature over the following responses: oil content, instrumental color and texture and
sensory evaluation.
RESUMEN
Vacuum frying increased significantly (p<0.05) oil content and decreased instrumental color and textural
parameters.
Sensory attributes, flavor quality and overall quality, were significantly improved using vacuum frying.
The higher frying temperature (140 C) increased E, maximum breaking force, hardness and crispness and
decreased L* and b* values. On the other hand, panda potato variety improved the color of the product.
A great improvement on color parameters was obtained using sulphited potato slices instead of the other
pre-treatments.
Although, the better flavor was obtained for control potato chips, no significant differences were found for
overall quality between control and sulphited potato chips.
Significant correlations (p < 0.01) between sensory and instrumental responses were found.
Introduction
Deep-fat frying is one of the oldest and most popular food preparation techniques at
both domestic and industrial venues. Deep-fat frying can be defined as a thermal
food processing method in which food immersed in oil at a temperature of 150190
C, which is well above the boiling temperature of water.
The heat and simultaneous mass transfer of oil and air promote a number of chemical
changes, such as:
Water loss
Denaturation protein
Oil uptake
Reducing sugars
Crust formation
Starch gelatinization
Hydrolysis or oxidation
Aromatization
Oil polymerization
Fig. 3: Mass and Heat Transfer during deep fat frying (Farkas, 1996)
Blanching (Escaldado)
Drying (Secado)
Biofilms (Recubrimientos)
Osmotic dehydration (Deshidr. Osmtica)
Frozen (Congelacin)
Combined methods (Combinados)
Desire
and
Sample Preparation
Potato slices were rinsed immediately after cutting for 1 min in distilled water
The following pre-treatments were used:
Vacumm
-The vessel was connected to a vacuum
pump. Level maxim of 5.37 kPa and at this
pressure the boiling point of water is 34 C.
Atmospheric
-Temperature (120 C or 140 C), the basket was immersed in the oil.
-Finalized the frying time, the basket was raised and the samples were removed
from the fryer, blotted with tissue paper and allowed to cool to room temperature
before analyses.
Pre-treatment
Oil content
Responses
Factors
s: sulphited
d: Desire
Potato variety
p: Panda
a: atmospheric
Type of frying
v: vacuum
Frying
temperature
Instrumental color
Instrumental texture
Sensory evaluation
120C
140C
Design responses
Oil content
Instrumental color
by computer vision
Instrumental texture
Sensory evaluation
Was determined by rapid method of total lipid extraction and purification (Bligh & Dyer, 1959). was expressed
as kg oil/kg dry solid.
A computer vision system (CVS), previously implemented, was used to measure representatively and
accurately the color of the potato chips, using 15 samples for each analysis. Diferencia de color total (QRT)
fried potato slices was defined as:
Measurements at temperature (20 C) by a puncture test with a speed test of 10 mm/s using a punch with a
diameter of 2 mm (probe model P/2) performed in a Texture Analyzer TA.XT2i (Stable Micro System, Surrey,
UK). The peak or maximum force, defined as the force at which the punch penetrates the outer layer of the
surface of the fried potato slices, was obtained using the software Texture Expert (version 1.16). Each analysis
was conducted using 10 samples.
Thirteen assessors (eight male and five female), 20 and 30 years. This panel was trained during 12 sessions (2 h
each one) for quantitative descriptive analysis (QDA) of potato chips. The response variables were obtained by
means of a QDA on a 10 cm non-structured linear scale (Meilgaard, Civille, & Carr, 1991), and a quality rating
test (QRT) (Muoz, Civille, & Carr, 1992) on a 7-point numerical scale (1 = very bad, 7 = very good).
Other analyses
Moisture content
Moisture content of potato chips was measured by drying the samples in a vacuum convection oven (SHEL
LAB, model 1410-2E, USA) at 30 kPa (vacuum pressure) and 70 C per 24 h until reaching constant weight
(AOAC, 1984).
Sulphite content
The determination of sulphite content was performed according to the optimized Monier-Williams method
(AOAC, 1995). The total concentration of sulphite was determined by a titrimetric method in which sulphite
is converted into sulphur dioxide and further oxidized to sulphuric acid using hydrogen peroxide and
subsequently titrating against alkali. The analysis of all samples was performed in triplicate
Table 4. Percent change in the response by switching from low to high level of the factors
Fig. 2. Effect of pre-treatment on the statistically significant quality parameters of fried potato slices. Bars with different
letters indicate significant differences (p<0.05).
Fig. 3. Image gallery of pre-treated potato chips (Desiree and Panda varieties) fried at 120 C under vacuum and
atmospheric frying.
Table 5. Percent change in the response by switching from low to high level of the pretreatment
Conclusions
Vacuum frying increased significantly oil content of potato chips and had a significant effect on the
instrumental and sensory parameters of color. Potato slices fried under vacuum had L* values significantly
higher than the values corresponding to the slices fried under atmospheric conditions. The a*, b* and E
values were significantly higher for potato slices fried at atmospheric pressure than those for fried at the
vacuum conditions.
Sensory evaluation confirmed these results, the color of the potato slices fried at atmospheric conditions
was evaluated as darker and worst than the potato slices fried at vacuum conditions. Instrumental and
sensory textural parameters of chips, maximum breaking force, hardness and crispness, were significantly
decreased by using vacuum frying.
Nevertheless, texture quality was significantly better for vacuum fried chips and flavor quality and overall
quality were improved when vacuum frying was used instead of atmospheric frying. Frying temperature
affected significantly instrumental and sensory parameters of color and texture. The high level of frying
temperature (140 C) decreased L* and b* and increased E, maximum breaking force hardness and
crispness. Panda potato variety improved the color of the product and the pre-treatment affected
significantly the instrumental parameters of color, flavor and overall quality of potato chips.
In general, sulphited potato slices improved significantly color parameters in comparison with control and
blanched and dried pre-treatments. The better flavor was obtained for control potato chips, but no
significant differences were found for overall quality between control and sulphited potato chips. Significant
correlations (p<0.01) between sensory and instrumental responses were found indicating that both methods
are suitable for the measurement of color and texture parameters.
GRACIAS!!!