THE EFFECT OF BLANCHING AND SOAKING IN OSMOTIC SOLUTIONS ON OIL ABSORPTION AND QUALITY ATTRIBUTES OF PRODUCED POTATO CHIPS

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DALVI M.; DARAEI A.; AGHAJANI N.; DANESHPOUR G.; HOSSEINIAN M.; MOHAMMADI N.

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Journal: Journal of Food Technology and Nutrition Year:2012 | Volume:9 | Issue:4 (36) Page(s): 67-76

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Title

THE EFFECT OF BLANCHING AND SOAKING IN OSMOTIC SOLUTIONS ON OIL ABSORPTION AND QUALITY ATTRIBUTES OF PRODUCED POTATO CHIPS

Author(s)

Keywords

BLANCHINGQ2

OIL ABSORPTIONQ1

OSMOTIC SOLUTIONS POTATO CHIPSQ3

SOAKINGQ2

Abstract

Introduction: In this research the effect of SOAKING and BLANCHING in different osmotic solutions on OIL ABSORPTION and quality attributes of potato chips were investigated.Materials and Methods: Physicochemical properties of Kenbk variety were determined.Osmotic solutions of NaCl (3 and 5 %w/v), CaCl2 and KCl (1 and 2% w/v), mixed solutions of CaCl2 and KCl (1% w/v) and mixed solution CaCl2 and NaCl (1% w/v) were prepared.Potatoes chips were produced with the thickness of 1.7-1.9 mm and diameter of 6-7 cm and then blanched for 1.5 minute by boiling water at 90-95oC and then washed immediately with cold water. Then physicochemical properties and Quality Attributes of Produced Potato Chips were examined.Results: The results showed that SOAKING in a solution containing a mixture of sodium chloride and calcium chloride (1%) led to the highest amount of fat reduction (63.03%) with no significant difference with the blank sample. The highest score of sensory evaluation was related to the samples that were soaked in 3% sodium chloride solution. Among the blanched samples the highest amount of fat reduction were related to the samples that were blanched in mixture of calcium chloride+sodium chloride (1%) and mixture of calcium chloride+potassium chloride (1%) and calcium chloride (2%) respectively.Conclusion: Application of osmotic solutions and BLANCHING might be suggested to decrease the OIL ABSORPTION in potato chips.

Cites

PRODUCTION OF LOW-FAT KIWI CHIPS WITH ALOE VERA GEL AND DETERMINATION OF THE MASS TRANSFER PROFILE IN DEEP FAT FRYING

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APA: Copy

DALVI, M., DARAEI, A., AGHAJANI, N., DANESHPOUR, G., HOSSEINIAN, M., & MOHAMMADI, N.. (2012). THE EFFECT OF BLANCHING AND SOAKING IN OSMOTIC SOLUTIONS ON OIL ABSORPTION AND QUALITY ATTRIBUTES OF PRODUCED POTATO CHIPS. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, 9(4 (36)), 67-76. SID. https://sid.ir/paper/143317/en

Vancouver: Copy

DALVI M., DARAEI A., AGHAJANI N., DANESHPOUR G., HOSSEINIAN M., MOHAMMADI N.. THE EFFECT OF BLANCHING AND SOAKING IN OSMOTIC SOLUTIONS ON OIL ABSORPTION AND QUALITY ATTRIBUTES OF PRODUCED POTATO CHIPS. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION[Internet]. 2012;9(4 (36)):67-76. Available from: https://sid.ir/paper/143317/en

IEEE: Copy

M. DALVI, A. DARAEI, N. AGHAJANI, G. DANESHPOUR, M. HOSSEINIAN, and N. MOHAMMADI, “THE EFFECT OF BLANCHING AND SOAKING IN OSMOTIC SOLUTIONS ON OIL ABSORPTION AND QUALITY ATTRIBUTES OF PRODUCED POTATO CHIPS,” JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, vol. 9, no. 4 (36), pp. 67–76, 2012, [Online]. Available: https://sid.ir/paper/143317/en

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