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vol. 11, nr. 1 (2008)
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Effect of post-drying method on selected properties of potato chips
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Agnieszka Kita1, Adam Figiel2
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1 Katedra Technologii Rolnej i Przechowalnictwa, Uniwersytet Przyrodniczy we Wroc³awiu, ul. Norwida 25, 50-375 Wroc³aw |
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2 Institute of Agricultural Engineering, Wroc³aw University of Environmental and Life Science, ul. Che³mońskiego 37/41, 51-630 Wroc³aw |
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vol. 11 (2008), nr. 1,
pp. 91-100
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abstract:
The aim of the investigation conducted was determination of the effect of different drying methods (in hot air flow, vacuum and vacuum-microwave dryers) on fat content, texture, colour and sensory properties of potato chips. The material for our investigation were potato chips fried in palm oil at the temperature of 175°C to range 20%, 15% and 5% of moisture and then post-dried using different methods to moisture level below 2%. Control sample were potato chips fried to less than 2% moisture. The following parameters were the subject of determination: moisture, fat content, texture – using Instron 5544 device, colour – by Minolta CR-200 colorimeter, and sensory properties (like colour, flavour, taste and texture – according to 1-5 point scale). Investigations proved that shortening frying time and then post-drying decreases fat content in chips product and increases chips hardness, as well as results in chips lighter colour. It was suggested that post-drying applied at lowered pressure requires assorting appropriate parameters of the process.
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keywords:
potato chips, post-drying, fat content, texture, colour, sensory assessment
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original in:
English
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