De-Oiling and Pretreatment for High-Quality Potato Chips
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abstract
A de-oiling step using a centrifuge ensures oil content reduction and improves the quality of fried snacks. A commercial deep-fat fryer was used to fry potato slices, untreated, blanched in hot water (85C/3.5 min) and rinsed in 3% NaCl solution (25C/5 min). A de-oiling step (350 1 and 457 1 rpm) for 1 min was performed after the frying (145, 165 and 185C) and cooling (0, 15, 30, 45, 60 and 120 s) steps. Higher frying temperature, high-centrifuge speed and short cooling time yielded potato chips with low oil uptake. In general, the blanching and soaking pretreatments decreased oil absorption compared with the untreated chips. Neither the frying temperature nor the pretreatments had a significant effect (P > 0.05) over the final texture of the potato chips. However, de-oiling led to increased hardness of the chips fried at 145 and 165C for 0 s cooling time, and the hardness decreased as cooling time increased. Potato chips had lower lightness and redness color value when fried at 145C, and higher values when fried at 185C; yellowness (b* values) increased with increasing temperature. In general, pretreated samples were lighter (paler) than the untreated controls. A consumer test indicated that blanching and de-oiling without cooling enhanced the texture and overall quality of the chip; soaking and de-oiling improved the color, flavor and the overall quality; and the two pretreatments did not significantly influence the odor of the chip. 2012 Wiley Periodicals, Inc.
