Enhancing Potato Chips Quality by Optimizing Coating and Frying Conditions Using Response Surface Methodology

摘要

In this study, a Box–Behnken design was carried out in order to study the effects of coating agent (locust bean gum [LBG]) concentration (0–1%), frying time (30–120 s) and frying temperature (160–190C) on oil content, moisture content and volume of fried potato chips. The fitted mathematical model allowed us to plot isoresponse curves and to determine optimal coating and frying conditions. Results showed that frying temperature was the main factor influencing the oil uptake of potato chips. High-quality potato chips characterized by a low fat content (<%), a moisture content in the range of 5–7% and an acceptable volume (>10 10 −6  m 3 ) could be obtained by using a LBG concentration of 1% and low frying temperature (<180C). Optimal coating and frying conditions were achieved with 1% LBG concentration, 120 s frying time at 175C frying temperature, and observed responses coincided well with the predicted values from the response surface methodology optimization technique. Practical Applications Because of consumer health concerns and the trend toward healthier and low-fat food products, intensive research has been undertaken to reduce the amount of fat absorbed in the fried foods. Food coatings may become a good alternative to solve this problem. The aim of this work was to enhance the potato chips quality by optimizing coating and frying conditions using response surface methodology (RSM). RSM results indicated that high-quality potato chips characterized by oil content lower than that of commercial potato chips (18%) and an acceptable volume (>10 10 −6  m 3 ) were obtained by using a locust bean gum concentration of 1%, low frying temperature (<180C) and a frying time of about 120 s.