engleski

Influence of blanching procedure and oil origin on the fried potato fat uptake

Vegetables are an important source of essential nutrients such as vitamins, minerals and dietary fibres. They are also low in fat and calories making them ideal as snack food ingredient. Potato is often used as snack oil-fried product. The oil content of such products (above 35%) from a health perpsective, is too high. Healt-conscious consumers expected from snack food industry to seek ways to reduce the fat content of oil-fried products. The quality of the fried products depend not only on frying conditions and product an oil characteristics, but also on the other parameters like chemical compound addition, osmotic pretreatments, blanching procedure and others. Our objective was to develop a treatment for potato strips, which would decrease the fat level in fried potato. Therefore various blanching procedure and frying oils were ivnestigated. Blanching were carried out (i) in water, (ii) in 1% water solution of citric acid and (iii) in 0.5% water solution of CaCl2 at temperature 85oC for 6 min. Frying oils were sunflower oil, vegetable oil and palm oil. The results of investigation have shown that oil origin had no significant effect on the fat uptake. Blanching procedure in solutions containing citric acid or CaCl2 before frying contributed to reducting of fat absorption. The best results were obtained for the process where blanching in 0.5% aqueous solution of CaCl2 was carried out.

potato; blanching; frying

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