Studies on deep fat frying of potato chips

Krishna Raj, K P (2007) Studies on deep fat frying of potato chips. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type:	Student Project Report
Additional Information:	Moisture content, oil absorption, color, texture and sensory characteristics of food during frying and the physical and chemical changes of oil during frying was investigated. Deep fat frying of potato chips leads to removal of moisture from the slices and oil absorption. Loss of moisture occured in three phases – first phase (up to 90 sec.), when the water evaporation was gradual, in the second phase (90-180 sec.) moisture loss was very rapid; slow removal of moisture was observed in the third phase (180-360 sec). Sensory evaluation results showed a significant increase in color and texture, particularly crispness and crunchiness. On the basis of sensory evaluation chips fried for 240 sec were found to have optimum quality. This was further confirmed by principal component analysis. Instrumental measurement of color and texture and sensory data showed good correlation particularly, between sensory, color score and L* value. Instrumental stiffness value was negatively correlated with chewy ness. During frying the oil under goes changes as it comes in contact with air and moisture. Free fatty acid contest, peroxide value, anisidine value, and conjugated diene and triene value are the chemical parameters analyzed for assessing the quality changes in frying oil. It was found that frying caused significant increase in peroxide value and anisidine value. It was found that oxidation of the triglyceride molecules resulted in formation of peroxides and the break down products namely carbonyl compounds.
Uncontrolled Keywords:	potato chips deep fat frying
Subjects:	600 Technology > 08 Food technology > 18 Processed foods > 05 Snack food
Divisions:	Sensory Science
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	29 Nov 2007 05:51
Last Modified:	28 Dec 2011 09:31
URI:	http://ir.cftri.res.in/id/eprint/1512

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