KIZARTMA VE FIRINLAMA YÖNTEMLERİNİN PATATES CİPSLERİNİN KALİTE ÖZELLİKLERİ ÜZERİNE ETKİSİNİN İNCELENMESİ

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

Sezin Tuta T. Koray Palazoğlu

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  F_max 
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.

Keywords

Patates cipsi, kızartma, fırınlama, kalite özellikleri

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

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. F_max 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.

Keywords

Potato chips, frying, baking, quality properties

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