Gel‐strength in Restructured Potato Products Affects Oil Uptake during Deep‐fat frying

ELI J. PINTHUS*, PNINA WEINBERG, ISRAEL SAM SAGUY

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

55 Scopus citations

Abstract

A controllable food system consisting of a restructured potato product was employed to study the effect of gel‐strength on oil uptake. Water loss and oil uptake were affected markedly by gel‐strength. Oil uptake decreased as gel‐strength increased. The oil uptake ratio, UR′ (weight ratio of the oil uptake to the water evaporated during frying) was utilized to assess the effectiveness of reducing oil absorption during frying. This criterion was useful for comparison of restructured potato products with different initial or final moisture contents.

Original languageEnglish
Pages (from-to)1359-1360
Number of pages2
JournalJournal of Food Science
Volume57
Issue number6
DOIs
StatePublished - Nov 1992

Keywords

  • deep‐fat frying
  • gel‐strength
  • oil‐uptake
  • potato

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