Citation
Nor Haizum Mat Rashid, . and Rabi'ah Fathullah, . and Wan Mohd Fadli Wan Mokhtar, . and Wan Anwar Fahmi Wan Mohammad, . Effect of salt addition on mass transfer colour and texture characterictics of shallow fried potato trips. pp. 46-55. ISSN 2180-1983
Abstract
Shallow frying is widely used as one of the cooking processes because of its simplicity and ability to gives better taste of foods by adding spices herbs and salt. Despite its wide spread use the mass transfer and product properties of shallow frying have not been studied systematically especially after the addition of salt. This study aims to investigate the effect of adding salt to potato strips prior to shallow frying on the mass transfer(moisture and oil contents) and physical properties(colour and texture)of products. The potato strips were cut into 9 x 9 x 50 mm and were divided into salted (1 w/w) and unsalted (as control) and then were shallow fried at 150C and 180C for 35 minutes. The moisture and oil contents were analyse devery 5 minutes while colour and texture were determined at the end of shallow frying (i.e. when moisture content reached 0.82kg H2O/kg dry matter). Salted fried potato at 180C resulted in a significantly shorter frying time of 18minutes compared to unsalted fried potato which took 21 minutes. Meanwhile at 150C the frying time reduced to 25 minutes for the salted product from 33 minutes under unsalted product. The oil content colour and texture of final products were not significantly different under both treatments. Therefore the effect of adding salt to potato strips does not influence the oil content colour and texture of the shallow fried products but reduces frying times by up to 24 thereby improving energy efficiency.
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Abstract
Shallow frying is widely used as one of the cooking processes because of its simplicity and ability to gives better taste of foods by adding spices herbs and salt. Despite its wide spread use the mass transfer and product properties of shallow frying have not been studied systematically especially after the addition of salt. This study aims to investigate the effect of adding salt to potato strips prior to shallow frying on the mass transfer(moisture and oil contents) and physical properties(colour and texture)of products. The potato strips were cut into 9 x 9 x 50 mm and were divided into salted (1 w/w) and unsalted (as control) and then were shallow fried at 150C and 180C for 35 minutes. The moisture and oil contents were analyse devery 5 minutes while colour and texture were determined at the end of shallow frying (i.e. when moisture content reached 0.82kg H2O/kg dry matter). Salted fried potato at 180C resulted in a significantly shorter frying time of 18minutes compared to unsalted fried potato which took 21 minutes. Meanwhile at 150C the frying time reduced to 25 minutes for the salted product from 33 minutes under unsalted product. The oil content colour and texture of final products were not significantly different under both treatments. Therefore the effect of adding salt to potato strips does not influence the oil content colour and texture of the shallow fried products but reduces frying times by up to 24 thereby improving energy efficiency.
Additional Metadata
Item Type: | Article |
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AGROVOC Term: | Solanum tuberosum |
AGROVOC Term: | Potatoes |
AGROVOC Term: | Flavour addition |
AGROVOC Term: | Food additives |
AGROVOC Term: | Salts |
AGROVOC Term: | Frying |
AGROVOC Term: | Mass transfer |
AGROVOC Term: | Physical properties |
AGROVOC Term: | Water loss |
AGROVOC Term: | Oil content |
Depositing User: | Mr. AFANDI ABDUL MALEK |
Last Modified: | 24 Apr 2025 00:55 |
URI: | http://webagris.upm.edu.my/id/eprint/9432 |
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