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KIZARTMA VE FIRINLAMA YÖNTEMLERİNİN PATATES CİPSLERİNİN KALİTE ÖZELLİKLERİ ÜZERİNE ETKİSİNİN İNCELENMESİ

Year 2017, Volume: 42 Issue: 1, 43 - 49, 15.02.2017

Abstract

Bu çalışmada patates cipsi
üretiminde kullanılan kızartma ve fırınlama yöntemlerinin patates cipsinin
kalite özellikleri olan rengi ve tekstürü üzerine etkisi incelenmiştir.  Fırınlama ve kızartma işlemleri belirli
kalınlıktaki
(1.4 ± 0.1 mm) patates dilimlerine 170, 180 ve 190˚C'de uygulanmıştır. Kızartma
ve fırınlama işlemi süresince patates cipslerinin iç kısmı ve yüzey
sıcaklıklarındaki değişimi ölçülmüş ve sonrasında tekstür ve renk ölçümleri
gerçekleştirilmiştir. Fırınlanmış örneklerin (0,91 mm, 170˚C; 0,65 mm, 180˚C; 1,14 mm, 190˚C) deformasyon
değerleri kızartılmış örneklerden (1,77 mm,170˚C; 1,09 mm, 180˚C; 2,24 mm, 190˚C)  düşük, sertlik değerleri ise fırınlanmış
örneklerin (3,90 N/mm, 170˚C; 3,17 N/mm, 180˚C; 2,33 N/mm, 190˚C) kızartılmış
örneklerden (1,88 N/mm, 170˚C; 2,85 N/mm, 180˚C; 0,99 N/mm, 190˚C) yüksek ve  Fmax 
değerlerinin her iki örnek için benzer olduğu görülmüştür. Renk
değerleri incelendiğinde fırınlanmış örnekler turuncumsu sarı, kızarmış
örnekler parlak sarı olarak tanımlanmış ve toplam renk değişimin kızarmış
ürünlerde 16.7 - 22.3, fırınlanmışta ise 21.7 - 37.4 olduğu görülmüştür. Sonuçlar,
daha az yağ kullanılması nedeni ile sağlıklı bir pişirme yöntemi olarak
önerilen fırınlama işleminin patates cipsi üretiminde arzu edilmeyen tekstür ve
renk oluşumuna neden olduğunu göstermiştir.

References

  • 1. Garayo, J, Moreira, R. 2002. Vacuum frying of potato chips. Journal of Food Engineering 55, 181–191.
  • 2. Health Canada. 2012. Health Canada’s Revised Exposure Assesment of Acrylamide in Food. www.hc-sc.gc.ca/fn-an/securit/chem-chim/food-aliment/acrylamide/rev-eval-exposure-exposition-eng.php. (Accessed 2 March 2016).
  • 3. Ouhtit, A., Al-Sharbati, M., Gupta, I., Al-Farsi, Y. 2014. Potato chips and childhood: What does the science say? An unrecognized threat? Nutrition, 30(10): 1110-1112.
  • 4. Caixeta, A. T., Moreira, R., Castell-Perez, M. E. 2002. Impingement drying of potato chips. Journal of Food Process Engineering 25, 63–90.
  • 5. Moreira, R. G. 2001. Impingement drying of food using hot air and superheated steam. Journal of Food Engineering 49, 291–295.
  • 6. Troncoso, E., Pedreschi, F., Zuniga, R. N. 2009. Comparative study of physical and sensory properties of pre-treated potato slices during vacuum and atmospheric frying. Food Science and Technology 42, 187–195.
  • 7. Leeratanak, N., Devahastin, S., Chiewchan, N. 2006. Drying kinetics and quality of potato chips undergoing different drying techniques. Journal of Food Engineering 77, 635–643.
  • 8. Kingcam, R., Devahastin, S., Chiewchan, N. 2008. Effect of starch retrogradation on texture of potato chips produced by low-pressure superheated steam drying. Journal of Food Engineering 89, 72–79.
  • 9. Palazoglu, T. K., Savran D., Gokmen, V. 2010. Effect of Cooking Method (Baking Compared with Frying) on Acrylamide Level of Potato Chips. Journal of Food Science 75, 25-29.
  • 10. Anand, A., 2011. Process for producing baked potato slices with expanded texture. Available from: http://www.google.com/patents/EP2285238A2?cl=en. Accessed March 2, 2016.
  • 11. Pandey, A. Moreira, R. G. 2012. Batch vacuum frying system analysis for potato chips. Journal of Food Process Engineering 35(6), 863-873.
  • 12. Krokida, M. K., Oreopoulou, Z. B., Maroulis, Z. B., Marino-Kouris, D. 2001. Colour changes during deep fat frying. Journal of Food Engineering 48, 219-225.
  • 13. Nourian, F., Ramaswamy, H. S., Kushalappa, A. C. 2003. Kinetics of quality change associated with potatoes stored at different temperatures. Lebensm.-Wiss. U.-Technol. 36, 49-65.
  • 14. Kotsiou, K., Tasioula-Margarita, M., Fiore, A., Gökmen, V., Fogliano, V. 2013. Acrylamide formation and colour development in low-fat baked potato products as influenced by baking conditions and oil type. European Food Research and Technology. 236 (5):843-85.
  • 15. Pedreschi, F., Zuniga, R. N. 2009. Acrylamide and oil reduction in Fried potatoes: A review. Global Science Books Food 3 (Special Issue 2), 82-92.
  • 16. AOAC Assn. of Official Analytical Chemists. 1975. Official methods of analysis. 12th ed.Washington, D.C.: AOAC.
  • 17. Luzuriaga D, Balaban MO, Yeralan S. 1997. Analysis of visual quality attributes of white shrimp by machine vision. J Food Sci, 62(1), 1–7.
  • 18. Balaban, M. O. 2008. Quantifying nonhomogeneous colors in agricultural materials Part 1: Method development. J Food Sci, 73(9), 431-437.
  • 19. Salvador, A., Varela, P., Sanz, T., Fiszman, S. M. 2009. Understanding potato chips crispy texture by simultaneous fracture and acoustic measurements, and sensory analysis. LWT - Food Science and Technology 42, 763–767.
  • 20. Segnini, S., Dejmek, P., Öste, R. 1999. Relationship between instrumental and sensory analysis of texture and color of potato chips. Journal of Texture Studies, 30, 677-690.
  • 21. Skarra, L. L., Murty, A. S., Evans J. R. 1988. Food shell and method of manufacture. Patent number: 4781932.
  • 22. Teruel, M., Gordon, M., Linares, M. B., Garrido, M. D., Ahromrit, A., Niranjan, K. 2015. A Comparative study of the characteristics of french Fries produced by deep fat frying and air frying. J Food Sci, 80(2):349-358.
  • 23. Chiavaro, E., Barbanti, D., Vittadini, E., Massini, R. 2006. The effect of different cooking methods on the instrumental quality of potatoes (cv. Agata). Journal of Food Engineering 77, 169–178.
  • 24. Pimpaporn, P., Devahastin, S., Chiewcan, N. 2007. Effects of combined pretreatments on drying kinetics and quality of potato chips undergoing low-pressure superheated steam drying. Journal of Food Engineering 81, 318–329.
  • 25.Wilson, W. D., MacKinnon, I. M., Jarvis, M. C. 2002. Transfer of heat and moisture during oven baking of potatoes. J Sci Food Agric. 82, 1074-1079.
  • 26. Demiray, E., Tulek, Y. 2015. Color degradation kinetics of carrot (daucus carota l.) slices during hot air drying. Journal of Food Processing and Preservation, 39(6):800-805.
  • 27. Haase, N. U., Weber, L. 2003. Ascorbic acid losses during processing of French fries and potato chips. Journal of Food Engineering 56, 207–209.
  • 28. Khraishes, M. A. M., McMinn W. A. M., Magee, T. R. A. 2003. Quality and structural changes in starchy foods during microwave and convective drying. Food Research International 37, 497–503.
  • 29. Pedreschi, F., Kaack, K., Grandby, K. 2006. Acrylamide Content and Color Development in Fried Potato Strips. Food Research International 39, 40-46.
  • 30. Romani, S., Bacchiocca, M., Rocculi, P.,Rosa, D. M. 2008. Effect of frying time on acrylamide content and quality aspects of French fries. European Food Research and Technology 226, 555-560.

EFFECT OF BAKING AND FRYING METHODS ON QUALITY CHARACTERISTICS OF POTATO CHIPS

Year 2017, Volume: 42 Issue: 1, 43 - 49, 15.02.2017

Abstract

Effect of cooking method (baking and frying) on quality attributes
of potato chips was investigated in this study. Baking and frying experiments
were conducted at 170, 180, 190˚C using potato slices with a thickness of 1.4 mm. Texture and color
measurements were carried out and surface and internal temperatures of potato
slices were monitored during the experiments. Fmax values of potato
chips were found around 2.5 N for both treatments, deformation values of  baked samples (0.91 mm at 170˚C, 0.65 mm at 180˚C 1.14 mm for 190˚C) were
lower than fried ones (1.77
mm
at 170˚C, 1.09 mm at 180˚C, 2.24 mm for 190˚C).
Hardness values of baked samples (3.90 N/mm at 170˚C, 3.17 N/mm at 180˚C, 2.33
N/mm at190˚C) were higher than fried ones (1.88 N/mm at 170˚C, 2.85 N/mm at
180˚C, 0.99 N/mm for 190˚C). Colors of fried and baked potato chips were orange
yellow and brilliant yellow, total color changes were determined in the range
of 16.7 - 22.3 and 21.7 – 37.4, respectively.
The results showed that baking process
failed to provide acceptable quality attributes although it is considered as healthy
alternative to frying due to its potential to provide texture and color with
existence of less oil.

References

  • 1. Garayo, J, Moreira, R. 2002. Vacuum frying of potato chips. Journal of Food Engineering 55, 181–191.
  • 2. Health Canada. 2012. Health Canada’s Revised Exposure Assesment of Acrylamide in Food. www.hc-sc.gc.ca/fn-an/securit/chem-chim/food-aliment/acrylamide/rev-eval-exposure-exposition-eng.php. (Accessed 2 March 2016).
  • 3. Ouhtit, A., Al-Sharbati, M., Gupta, I., Al-Farsi, Y. 2014. Potato chips and childhood: What does the science say? An unrecognized threat? Nutrition, 30(10): 1110-1112.
  • 4. Caixeta, A. T., Moreira, R., Castell-Perez, M. E. 2002. Impingement drying of potato chips. Journal of Food Process Engineering 25, 63–90.
  • 5. Moreira, R. G. 2001. Impingement drying of food using hot air and superheated steam. Journal of Food Engineering 49, 291–295.
  • 6. Troncoso, E., Pedreschi, F., Zuniga, R. N. 2009. Comparative study of physical and sensory properties of pre-treated potato slices during vacuum and atmospheric frying. Food Science and Technology 42, 187–195.
  • 7. Leeratanak, N., Devahastin, S., Chiewchan, N. 2006. Drying kinetics and quality of potato chips undergoing different drying techniques. Journal of Food Engineering 77, 635–643.
  • 8. Kingcam, R., Devahastin, S., Chiewchan, N. 2008. Effect of starch retrogradation on texture of potato chips produced by low-pressure superheated steam drying. Journal of Food Engineering 89, 72–79.
  • 9. Palazoglu, T. K., Savran D., Gokmen, V. 2010. Effect of Cooking Method (Baking Compared with Frying) on Acrylamide Level of Potato Chips. Journal of Food Science 75, 25-29.
  • 10. Anand, A., 2011. Process for producing baked potato slices with expanded texture. Available from: http://www.google.com/patents/EP2285238A2?cl=en. Accessed March 2, 2016.
  • 11. Pandey, A. Moreira, R. G. 2012. Batch vacuum frying system analysis for potato chips. Journal of Food Process Engineering 35(6), 863-873.
  • 12. Krokida, M. K., Oreopoulou, Z. B., Maroulis, Z. B., Marino-Kouris, D. 2001. Colour changes during deep fat frying. Journal of Food Engineering 48, 219-225.
  • 13. Nourian, F., Ramaswamy, H. S., Kushalappa, A. C. 2003. Kinetics of quality change associated with potatoes stored at different temperatures. Lebensm.-Wiss. U.-Technol. 36, 49-65.
  • 14. Kotsiou, K., Tasioula-Margarita, M., Fiore, A., Gökmen, V., Fogliano, V. 2013. Acrylamide formation and colour development in low-fat baked potato products as influenced by baking conditions and oil type. European Food Research and Technology. 236 (5):843-85.
  • 15. Pedreschi, F., Zuniga, R. N. 2009. Acrylamide and oil reduction in Fried potatoes: A review. Global Science Books Food 3 (Special Issue 2), 82-92.
  • 16. AOAC Assn. of Official Analytical Chemists. 1975. Official methods of analysis. 12th ed.Washington, D.C.: AOAC.
  • 17. Luzuriaga D, Balaban MO, Yeralan S. 1997. Analysis of visual quality attributes of white shrimp by machine vision. J Food Sci, 62(1), 1–7.
  • 18. Balaban, M. O. 2008. Quantifying nonhomogeneous colors in agricultural materials Part 1: Method development. J Food Sci, 73(9), 431-437.
  • 19. Salvador, A., Varela, P., Sanz, T., Fiszman, S. M. 2009. Understanding potato chips crispy texture by simultaneous fracture and acoustic measurements, and sensory analysis. LWT - Food Science and Technology 42, 763–767.
  • 20. Segnini, S., Dejmek, P., Öste, R. 1999. Relationship between instrumental and sensory analysis of texture and color of potato chips. Journal of Texture Studies, 30, 677-690.
  • 21. Skarra, L. L., Murty, A. S., Evans J. R. 1988. Food shell and method of manufacture. Patent number: 4781932.
  • 22. Teruel, M., Gordon, M., Linares, M. B., Garrido, M. D., Ahromrit, A., Niranjan, K. 2015. A Comparative study of the characteristics of french Fries produced by deep fat frying and air frying. J Food Sci, 80(2):349-358.
  • 23. Chiavaro, E., Barbanti, D., Vittadini, E., Massini, R. 2006. The effect of different cooking methods on the instrumental quality of potatoes (cv. Agata). Journal of Food Engineering 77, 169–178.
  • 24. Pimpaporn, P., Devahastin, S., Chiewcan, N. 2007. Effects of combined pretreatments on drying kinetics and quality of potato chips undergoing low-pressure superheated steam drying. Journal of Food Engineering 81, 318–329.
  • 25.Wilson, W. D., MacKinnon, I. M., Jarvis, M. C. 2002. Transfer of heat and moisture during oven baking of potatoes. J Sci Food Agric. 82, 1074-1079.
  • 26. Demiray, E., Tulek, Y. 2015. Color degradation kinetics of carrot (daucus carota l.) slices during hot air drying. Journal of Food Processing and Preservation, 39(6):800-805.
  • 27. Haase, N. U., Weber, L. 2003. Ascorbic acid losses during processing of French fries and potato chips. Journal of Food Engineering 56, 207–209.
  • 28. Khraishes, M. A. M., McMinn W. A. M., Magee, T. R. A. 2003. Quality and structural changes in starchy foods during microwave and convective drying. Food Research International 37, 497–503.
  • 29. Pedreschi, F., Kaack, K., Grandby, K. 2006. Acrylamide Content and Color Development in Fried Potato Strips. Food Research International 39, 40-46.
  • 30. Romani, S., Bacchiocca, M., Rocculi, P.,Rosa, D. M. 2008. Effect of frying time on acrylamide content and quality aspects of French fries. European Food Research and Technology 226, 555-560.
There are 30 citations in total.

Details

Journal Section Articles
Authors

Sezin Tuta This is me

T. Koray Palazoğlu This is me

Publication Date February 15, 2017
Published in Issue Year 2017 Volume: 42 Issue: 1

Cite

APA Tuta, S., & Palazoğlu, T. K. (2017). KIZARTMA VE FIRINLAMA YÖNTEMLERİNİN PATATES CİPSLERİNİN KALİTE ÖZELLİKLERİ ÜZERİNE ETKİSİNİN İNCELENMESİ. Gıda, 42(1), 43-49.
AMA Tuta S, Palazoğlu TK. KIZARTMA VE FIRINLAMA YÖNTEMLERİNİN PATATES CİPSLERİNİN KALİTE ÖZELLİKLERİ ÜZERİNE ETKİSİNİN İNCELENMESİ. The Journal of Food. February 2017;42(1):43-49.
Chicago Tuta, Sezin, and T. Koray Palazoğlu. “KIZARTMA VE FIRINLAMA YÖNTEMLERİNİN PATATES CİPSLERİNİN KALİTE ÖZELLİKLERİ ÜZERİNE ETKİSİNİN İNCELENMESİ”. Gıda 42, no. 1 (February 2017): 43-49.
EndNote Tuta S, Palazoğlu TK (February 1, 2017) KIZARTMA VE FIRINLAMA YÖNTEMLERİNİN PATATES CİPSLERİNİN KALİTE ÖZELLİKLERİ ÜZERİNE ETKİSİNİN İNCELENMESİ. Gıda 42 1 43–49.
IEEE S. Tuta and T. K. Palazoğlu, “KIZARTMA VE FIRINLAMA YÖNTEMLERİNİN PATATES CİPSLERİNİN KALİTE ÖZELLİKLERİ ÜZERİNE ETKİSİNİN İNCELENMESİ”, The Journal of Food, vol. 42, no. 1, pp. 43–49, 2017.
ISNAD Tuta, Sezin - Palazoğlu, T. Koray. “KIZARTMA VE FIRINLAMA YÖNTEMLERİNİN PATATES CİPSLERİNİN KALİTE ÖZELLİKLERİ ÜZERİNE ETKİSİNİN İNCELENMESİ”. Gıda 42/1 (February 2017), 43-49.
JAMA Tuta S, Palazoğlu TK. KIZARTMA VE FIRINLAMA YÖNTEMLERİNİN PATATES CİPSLERİNİN KALİTE ÖZELLİKLERİ ÜZERİNE ETKİSİNİN İNCELENMESİ. The Journal of Food. 2017;42:43–49.
MLA Tuta, Sezin and T. Koray Palazoğlu. “KIZARTMA VE FIRINLAMA YÖNTEMLERİNİN PATATES CİPSLERİNİN KALİTE ÖZELLİKLERİ ÜZERİNE ETKİSİNİN İNCELENMESİ”. Gıda, vol. 42, no. 1, 2017, pp. 43-49.
Vancouver Tuta S, Palazoğlu TK. KIZARTMA VE FIRINLAMA YÖNTEMLERİNİN PATATES CİPSLERİNİN KALİTE ÖZELLİKLERİ ÜZERİNE ETKİSİNİN İNCELENMESİ. The Journal of Food. 2017;42(1):43-9.

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