Effects of frying parameters on the colour development of fried potatoes

Sahin S.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY, cilt.211, sa.3, ss.165-168, 2000 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 211 Sayı: 3
  • Basım Tarihi: 2000
  • Doi Numarası: 10.1007/s002170050017
  • Dergi Adı: EUROPEAN FOOD RESEARCH AND TECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.165-168
  • Anahtar Kelimeler: colour, potatoes, frying, AMINO-ACIDS, SUGARS
  • Orta Doğu Teknik Üniversitesi Adresli: Evet

Özet

The effects of frying time and temperature on the colour development of potatoes during frying was studied. Potato disks 0.025 m in diameter and 0.005 m thick were used. Sunflower oil was used as a frying medium at temperatures 150 degrees C, 160 degrees C, 170 degrees C and 180 degrees C. Colour parameters of Hunter L and b values followed first-order reaction kinetics during frying. The temperature dependence of the rate constants for Hunter L and b values showed good agreement with Arrhenius relation, the activation energies, Ea, being equal to 22.67 kcal/mol and 17.13 kcal/mol, respectively. Hunter a value increased as frying time and/or temperature increased. A multiple regression equation was developed for total colour change as a function of time and temperature. The increase in time and temperature increased total colour change.