Effects of infrared blanching and dehydrating pretreatment onrnoil content of fried potato chips

摘要

This study investigated the effects of blanching and dehydrating using infrared (IR) radiation on thernoil content of fried potato chips. The quality characteristics such as color and texture of IR-treatedrnpotato chips were also investigated. Following the blanching, the potato slices were subjected tornIR-dehydrating with a series of duration times prior to deep-fat frying. It was observed that therncomplete inactivation of polyphenol oxidase enzyme could be finished in 180 s of IR-blanching.rnThe sample with a longer dehydrating time was detected to contain the lower moisture content,rnwhich corresponded to a shorter frying time during frying and the lower oil content of the finalrnproduct. It was demonstrated that the total oil content of IR-treated samples reduced 13.79% atrnleast compared to the conventional method. The b* values for IR-treated potato chips generatedrnfaster during frying, which showed the significant changes (p<.05) compared to water-treatedrnsamples. In addition, the sensory evaluation revealed that the consumers would more prefer thernsample with 120 s of IR-treated chips which showed a desirable taste.