Effect of Blanching Treatments, Edible Flours...

Effect of Blanching Treatments, Edible Flours and Nature of Frying Oil on Oil Uptake in Potato (Kufri Frysona) Frozen French Fries

Author Name : Shobhi Choudhary, Jaivir Singh, Suresh Chandra, Br Singh, Neelash Chauhan, Vivak Kumar

DOI: https://doi.org/10.56025/IJARESM.2023.1205242071

ABSTRACT: Potato French fries is one of the most demanding snacks worldwide. Study was conducted to develop the French fries of potato var. Kufri Frysona with low uptake of fat. Two blanching treatments were given to the French fries (blanching at 90℃ for 4 min and blanching with 0.5 % KMS with 3% NaCl steeping). Then coating of edible flours (kidney bean flour, rice flour and corn flour) was applied over the French fries, packed in aluminium laminated pouches and stored in freezer at -18℃ last up to 90 days for analysis. At every 30 days of storage period French fries sample were fried in two frying oils (refined and mustard oil). Water loss and oil uptake in sample with coating material first increased then decreased with time where as in without coating sample it continuously decreased with time. Due to blanching treatments and coating materials prior to frying leads the rates mass transfer phenomena decreased during the frying of potato strips. French fries steeped in a 3% NaCl solution usually resulted in the reduction of oil uptake by at least 20% compared to the non-pretreated samples. Blanching in hot water usually decreased the yellowness of final products, compared to nonpretreated samples. In overall study and sensory evaluation, the treatment viz. 0.5% KMS at 90℃ for 4 min + 3% NaCl gives best result among all the samples other. And the potato variety Kufri frysona is very much suitable for the preparation of French fries and chips due to its high dry matter content which makes the potato strips suitable to eat and reduction of oil uptake.