Citation
Shaker M. A., . Comparison between traditional deep-fat frying and air-frying for production of healthy fried potato strips. pp. 1557-1563. ISSN 22317546
Abstract
The objectives of this work evaluate air-frying process as a new technique for frying process. The potato strips were fried in both air-frying machines (Tefal Actifry) at 180C5C for 40 min and traditional frying process at 180C for 40 min 6 min/batch. After frying process the moisture and oil uptake were determined. Changes in some physico-chemical properties of oil extracted from fried potato strips by the two frying processes were determined. Also organoleptic evaluation of fried potato strips by using air and traditional-frying processes were evaluated by tasters. Results indicated that the moisture content and oil uptake in fried potato strips by air frying process were significantly lower than fried potato strips by traditional frying process. Changes in some physico-chemical properties (free fatty acids peroxide value polar polymer and oxidized fatty acids contents) of oil extracted from fried potato were significantly higher in traditional frying than air-frying method. Organoleptic attributes of fried potato strips by air frying surpassed on fried potato strips for traditional-frying process. Generally the air frying processes was more suitable for frying process and produce healthy fried foods than other traditional frying method.
Download File
Full text available from:
Official URL: http://ifrj.upm.edu.my/22%20(04)%202015/(35).pdf
|
Abstract
The objectives of this work evaluate air-frying process as a new technique for frying process. The potato strips were fried in both air-frying machines (Tefal Actifry) at 180C5C for 40 min and traditional frying process at 180C for 40 min 6 min/batch. After frying process the moisture and oil uptake were determined. Changes in some physico-chemical properties of oil extracted from fried potato strips by the two frying processes were determined. Also organoleptic evaluation of fried potato strips by using air and traditional-frying processes were evaluated by tasters. Results indicated that the moisture content and oil uptake in fried potato strips by air frying process were significantly lower than fried potato strips by traditional frying process. Changes in some physico-chemical properties (free fatty acids peroxide value polar polymer and oxidized fatty acids contents) of oil extracted from fried potato were significantly higher in traditional frying than air-frying method. Organoleptic attributes of fried potato strips by air frying surpassed on fried potato strips for traditional-frying process. Generally the air frying processes was more suitable for frying process and produce healthy fried foods than other traditional frying method.
Additional Metadata
| Item Type: | Article |
|---|---|
| AGROVOC Term: | Frying |
| AGROVOC Term: | Health foods |
| AGROVOC Term: | Moisture content |
| AGROVOC Term: | Physicochemical properties |
| AGROVOC Term: | Organoleptic analysis |
| AGROVOC Term: | Taste (sensation) |
| AGROVOC Term: | Free fatty acids |
| AGROVOC Term: | Peroxides |
| AGROVOC Term: | Polarity |
| AGROVOC Term: | Polymers |
| Depositing User: | Ms. Suzila Mohamad Kasim |
| Last Modified: | 24 Apr 2025 06:27 |
| URI: | http://webagris.upm.edu.my/id/eprint/22152 |
Actions (login required)
 |
View Item |
