Optimization of microwave frying of osmotically dehydrated potato slices by using response surface methodology

Oztop M. H., Sahin S., Sumnu G.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY, cilt.224, sa.6, ss.707-713, 2007 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 224 Sayı: 6
  • Basım Tarihi: 2007
  • Doi Numarası: 10.1007/s00217-006-0362-5
  • Dergi Adı: EUROPEAN FOOD RESEARCH AND TECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.707-713
  • Anahtar Kelimeler: potato, microwave frying, osmotic dehydration, response surface methodology, Box-Behnken design, FRENCH FRIES, QUALITY
  • Orta Doğu Teknik Üniversitesi Adresli: Evet

Özet

Microwave frying of osmotically dehydrated potatoes was optimized by using response surface methodology. Osmotic dehydration was applied prior to microwave frying in order to reduce oil uptake and to evaluate the effect of osmotic dehydration on quality of microwave fried potatoes. Moisture content, oil content, hardness and color of the fried potatoes were used as quality parameters. Microwave power level (400, 550, 700 W), frying time (1.5, 2.0, 2.5 min) and osmotic dehydration time (15, 30, 45 min) were the independent variables in the study. Osmotic dehydration treatment was conducted using 20% (w/w) sodium chloride solution at 30 degrees C. Moisture content of the fried potatoes decreased whereas oil content, hardness and Delta E value of potatoes increased with increasing frying time and microwave power level. The increase in osmotic dehydration time reduced moisture content and oil content and increased hardness of fried potatoes. The optimum condition was found as frying at 400 W microwave power level for 1.5 min after 39 min of osmotic dehydration time.