Comparative study of conventional frying and air frying on the quality of potatoes (Solanum tuberosum L.)
Por:
Coria-Hernandez, Jonathan, Arjona-Roman, Jose Luis, Melendez-Perez, Rosalia
Publicada:
1 oct 2023
Ahead of Print:
1 ago 2023
Categoría:
Food science
Resumen:
The human being has historically consumed fried foods for centuries;
however, conventional frying has a disadvantage, immersion in vegetable
and/or animal oils, which leads to the search for different options.
This is why air frying is a good alternative, which still has a wide
field of study. In this work, frozen French fries of a brand marketed in
Mexico that were subjected to frying in canola oil and air frying were
compared. They were evaluated through the change in the removed moisture
content, water activity, color profile, hardness, fracturability, and
surface damage by SEM, thermal analysis by MDSC, and chemical by
FTIR-ATR spectroscopy. Air-fried French fries were found to contain
about 48% less moisture, fewer perceptible color changes, and less
surface damage translated into better crunchiness compared with
conventionally fried. It was also found that the changes at the chemical
level are smaller, mainly attributed to the absence of canola oil and
that the thermal transitions are more stable in terms of temperatures
and enthalpies, which makes it possible to emphasize that air frying is
a good alternative for developing new fried products that allow
expanding the variety of these in the market without sacrificing some
quality attributes.
Filiaciones:
Coria-Hernandez, Jonathan:
Laboratory 13 Thermal and Structural Analysis of Materials and Foods, National Autonomous University of Mexico-Superior Studies Faculty at Cuautitlan (UNAM–FESC) Campus 4, Multidisciplinary Research Unit, Cuautitlan Izcalli, Mexico
Arjona-Roman, Jose Luis:
Laboratory 13 Thermal and Structural Analysis of Materials and Foods, National Autonomous University of Mexico-Superior Studies Faculty at Cuautitlan (UNAM–FESC) Campus 4, Multidisciplinary Research Unit, Cuautitlan Izcalli, Mexico
Melendez-Perez, Rosalia:
Laboratory 13 Thermal and Structural Analysis of Materials and Foods, National Autonomous University of Mexico-Superior Studies Faculty at Cuautitlan (UNAM–FESC) Campus 4, Multidisciplinary Research Unit, Cuautitlan Izcalli, Mexico
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