Abstract
The effect of added fructose (0-10% w/w) on restructured potato product surface characteristics, mechanical properties, moisture loss, oil uptake and color changes during deep-fat frying was investigated. The apparent fractal dimension derived from the silhouettes of the sample contour was related to surface ruggedness, and displayed a marked linear effect of the added fructose on reducing its value from 1.27 to 1.08. The apparent fractal dimension correlated linearly with oil uptake and U(R), suggesting a practical criterion for predicting oil uptake during deep-fat frying. Added fructose reduced water diffusivity coefficients of pre-fried specimens from 2.00 x 10-9 to 1.26 x 10-9 m2/(s). Porosity ranged from 0.79 to 0.82.
Original language | English |
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Pages (from-to) | 135-137 |
Number of pages | 3 |
Journal | Journal of Food Science |
Volume | 62 |
Issue number | 1 |
DOIs | |
State | Published - 1997 |
Externally published | Yes |
Keywords
- Crustiness
- Diffusivity
- Fractal analysis
- Oil uptake
- Potato