Global Advanced Research Journal of Food Science and Technology (GARJFST) ISSN: 2315-5098 July 2012 Vol. 1(4), pp 058-065
Copyright © 2012 Global Advanced Research Journals
Original Research Articles
Vacuum frying: An alternative to obtain high quality potato chips and fried oil
Amany, M. M. Basuny1, Shaker, M. Arafat2, Azza, A. A. Ahmed2
1Food Science & Nutrition Department, Faculty of Agricultural Science and Foods, King Faisal University, Saudi Arabia.
2Oils and Fats Research Department, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt.
Corresponding authors Email: email@example.com, firstname.lastname@example.org
Accepted 14 May 2012
The purpose of this work was to study the effect of different frying process (atmospheric and vacuum) on some physical and sensory properties of potato chips and to evaluate frying oil quality. In six consecutive days, sunflower oil was fried under atmospheric condition (at 180˚C± 5˚C and vacuum frying (at 120˚C, 5.37kpa absolute pressure) for 20 min each hour in a 4 hour shift. Physical properties (oil uptake and moisture content), Organoleptic tests were performed on fried potato chips and quality limits (acid value, peroxide value, polar content, polymer content and oxidized fatty acids) of the sunflower oil samples were measured. The results of this study suggest that vacuum frying at 120˚C under pressure of 5.37kpa night produce potato chips with acceptable quality and improved quality of frying oil.
Keywords: Vacuum frying oil uptake, sensory properties, oxidative stability.
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