KIZARTMA VE FIRINLAMA YÖNTEMLERİNİN PATATES CİPSLERİNİN KALİTE ÖZELLİKLERİ ÜZERİNE ETKİSİNİN İNCELENMESİ

Öz

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.

Anahtar Kelimeler

• Patates cipsi,kızartma,fırınlama,kalite özellikleri

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

Öz

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.

Anahtar Kelimeler

• Potato chips,frying,baking,quality properties

Kaynakça

1. 1. Garayo, J, Moreira, R. 2002. Vacuum frying of potato chips. Journal of Food Engineering 55, 181–191.
2. 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. 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. 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. 5. Moreira, R. G. 2001. Impingement drying of food using hot air and superheated steam. Journal of Food Engineering 49, 291–295.
6. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 16. AOAC Assn. of Official Analytical Chemists. 1975. Official methods of analysis. 12th ed.Washington, D.C.: AOAC.
17. 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. 18. Balaban, M. O. 2008. Quantifying nonhomogeneous colors in agricultural materials Part 1: Method development. J Food Sci, 73(9), 431-437.
19. 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. 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. 21. Skarra, L. L., Murty, A. S., Evans J. R. 1988. Food shell and method of manufacture. Patent number: 4781932.
22. 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. 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. 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. 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. 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. 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. 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. 29. Pedreschi, F., Kaack, K., Grandby, K. 2006. Acrylamide Content and Color Development in Fried Potato Strips. Food Research International 39, 40-46.
30. 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.