Version 1
: Received: 20 November 2023 / Approved: 20 November 2023 / Online: 21 November 2023 (10:02:07 CET)
How to cite:
Dadashi, S.; Javid, N.; Khakbaz Heshmati, M.; Dehghannya, J. Impact of Coating and Osmotic Dehydration on Physical and Microstructural Properties of Deep-Fat Fried Potatoes. Preprints2023, 2023111261. https://doi.org/10.20944/preprints202311.1261.v1
Dadashi, S.; Javid, N.; Khakbaz Heshmati, M.; Dehghannya, J. Impact of Coating and Osmotic Dehydration on Physical and Microstructural Properties of Deep-Fat Fried Potatoes. Preprints 2023, 2023111261. https://doi.org/10.20944/preprints202311.1261.v1
Dadashi, S.; Javid, N.; Khakbaz Heshmati, M.; Dehghannya, J. Impact of Coating and Osmotic Dehydration on Physical and Microstructural Properties of Deep-Fat Fried Potatoes. Preprints2023, 2023111261. https://doi.org/10.20944/preprints202311.1261.v1
APA Style
Dadashi, S., Javid, N., Khakbaz Heshmati, M., & Dehghannya, J. (2023). Impact of Coating and Osmotic Dehydration on Physical and Microstructural Properties of Deep-Fat Fried Potatoes. Preprints. https://doi.org/10.20944/preprints202311.1261.v1
Chicago/Turabian Style
Dadashi, S., Maryam Khakbaz Heshmati and Jalal Dehghannya. 2023 "Impact of Coating and Osmotic Dehydration on Physical and Microstructural Properties of Deep-Fat Fried Potatoes" Preprints. https://doi.org/10.20944/preprints202311.1261.v1
Abstract
In this study, the efficiency of coating (alginate and carrageenan) and osmotic dehydration pre-treatment (NaCl and sucrose) on decreasing oil uptake of potato strips was assessed. It was examined how various pre-treatments affected the sample’s texture, morphology, color and density properties as well as their moisture content and effective moisture diffusion coefficient (Deff). Results showed that NaCl osmotic dehydration pre-treatment and sucrose solution decreased oil uptake by 30.76% and 41.75%. This is attributed to moisture removal increasing caused by improving dielectric properties. Osmotic dehydration and coating pre-treatment frequently enhanced product shrinkage, browning index, a* and ∆E. Conversely, density, lightness, breaking force, Deff and b* decreased. In control samples, SEM revealed a severely damaged internal structure in comparison to a tissue homogenous layer produced by coating. For moisture loss and oil uptake, the coefficient of determination (R2) and root mean square error (RMSE) of eight empirical models were compared. Finally, the Dehghannya and Krokida model (moisture loss) and the Movahhed and Naghavi model (oil uptake) were found the best fit to the experimental data. Although coating pre-treatment and osmotic dehydration can be used as an alternate de-oiling approach for potato chips, the mechanism of oil uptake reduction differ.
Keywords
Frying; Osmotic dehydration; Potato; Coating
Subject
Engineering, Bioengineering
Copyright:
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
