Articles
Effect of blanching and temperature on color and texture of yucca slices in deep fat frying
Published 2015-07-17
Keywords
- Blanching,
- Deep-Fat Frying,
- Yucca,
- Texture,
- Color.
How to Cite
Ortega Quintana, F. A., & Montes Montes, E. J. (2015). Effect of blanching and temperature on color and texture of yucca slices in deep fat frying. Revista ION, 28(1). Retrieved from https://revistas.uis.edu.co/index.php/revistaion/article/view/4951
Abstract
The aim of this study was to determine the effect of blanching and frying temperature on the color and texture of yucca slices ICA-costeña variety during deep-fat frying. Before frying, the yucca slices (diameter: 35 mm, thickness: 1,31mm) were blanched in hot water at 80°C for 4min. Unblanched yucca slices were used as control. The frying was performed in palm oil at 140, 160 and 180°C to a final moisture content of 1,8 g/100g (wet basis), approximately. The color and texture were measured periodically during frying. The color is determined by Computer Vision and normalized break maximum force (used to model the changes in texture) was measured in a texture analyzer Shimadzu EZ Test ®. The frying temperature had significant effect on changes the color slice of fried yucca, although the blanching did not affect these changes. The temperature frying and blanching had a significant effect (significance level of 5%) on the final texture of the fried slice.
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References
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[34]Pedreschi F, Moyano P, Kaack K, Granby K. Color changes and acrylamide formation in fried potato slices. Food Res. Int. 2005;38:1-9.
[35]Dueik V, Robert P, Bouchon P. Vacuum frying reduces oil uptake and improves the quality parameters of carrot crisps. J. Food Chem. 2010;119:1143-9.
[2] Southern CR, Chen XD, Farid MM, Howard B, Eyres L. Determining internal oil uptake and water content of fried thin potato crisps. T. I. Chem. Eng. 2000;78:119-25.
[3] Sosa-Morales M, Orzuna-Espiritu R, VelezRuiz J. Mass, thermal and quality aspects of deep-fat frying of pork meat. J. Food Eng. 2006;77:731-38.
[4] Lioumbas J, Kostoglou M, Karapantsios T. Surface water evaporation and energy components analysis during potato deep-fat frying. Food Res. Int. 2001;48:307-15.
[5] Zhang Q, Saleh A, Chen J, Shen Q. Chemical alterations taken place during deep-fat frying based on certain reaction products: A review. J. Chem. Phys. Lipids. 2012;165:662-81.
[6] Pedreschi F, Aguilera J, Pyle L. Acrylamide content and color development in fried potato strips. Food Res. Int. 2006;39:40-6.
[7] Gökmen V, Sügut I. A non-contact computer vision based analysis of color in foods. Int. J. Food Eng. 2007;3(5):1-13.
[8] Sahin S, Sumnu S. Advances in deep-fat frying of foods. USA: CRC Press Taylor & Francis Group; 2009.
[9] Mottram D, Wedzicha B. Acrylamide is formed in the Maillard reaction. Nature. 2002;419:448– 9.
[10]Pedreschi F, Moyano P. Effect of pre-drying on texture and oil uptake of potato chips. Lebensm. Wiss. Technol. 2005;38 599-604.
[11] Hindra F, Baik O. Kinetics of quality changes during food frying. Crit. Rev. Food Sci. Nutr. 2006;46:239-58.
[12]Pedreschi F, Bustos O, Mery D, Moyano P, Kaack K, Granby K. Color kinetics and acrylamide formation in NaCl soaked potato chips. J. Food Eng. 2007;79:989-97.
[13]Purlis E, Salvadori V. Bread browning kinetics during baking. J. Food Eng. 2007;80:1107-15.
[14]Pedreschi F, Mery D, Bunger A, Yanez V. Computer vision classification of potato chips by color. J. Food Proc. Eng. 2011;34:1714-28.
[15]Pedreschi F, Segnini S, Dejmek P. Evaluation of the texture of fried potatoes. J. Texture Stud. 2004;35:277-91.
[16]Pedreschi F, Aguilera J, Pyle L. Textural characterization and kinetics of potato strips during frying. J. Food Sci. 2001;66:314-18.
[17]Pedreschi F, Moyano P. Oil uptake and texture development in fried potato slices. J. Food Eng. 2005;70:557–63.
[18]Moyano P, Troncoso E, Pedreschi F. Modeling texture kinetics during thermal processing of potato products. J. Food Sci. 2007;72:102–7.
[19]Troncoso E, Pedreschi F. Modeling of textural changes during drying of potato slices. J. Food Eng. 2007;82:577-84.
[20]Consejo Privado de Competitividad. Informe Nacional de Competitividad 2012-2013. Bogotá D.C, Colombia: Zetta Comunicadores; 2012.
[21]Krokida M, Oreopolou V, Maroulis Z, MarinosKouris D. Color changes during deep fat frying. J. Food Eng. 2001;48:219–25.
[22]Mery D, Pedreschi F. Segmentation of colour food images using a robust algorithm. J. Food Eng. 2005;66:353-60.
[23]Yam K, Papadakis S. A simple digital imaging method for measuring and analyzing color of food surfaces. J. Food Eng. 2004;61:137-42.
[24]Pedreschi F, Leon J, Mery D, Moyano P, Pedreschi R, Kaack K, et al. Color development and acrylamide content of pre-dried potato chips. J. Food Eng. 2007;79:786-93.
[25]Baik O, Mittal G. Kinetics of tofu color changes during deep-fat frying. Lebensm. Wiss. Technol. 2003;36:43-8.
[26]Purlis E, Salvadori V. Modelling the browning of bread during baking. Food Res. Int. 2009;42:865-70.
[27]Sahin S. Effect of frying parameters on the color development of fried potatoes. Eur. Food Res. Technol. 2000;211:165-8.
[28]Bunger A, Moyano P, Rioseco V. NaCl soaking treatment for improving the quality of Frenchfried potatoes. Food Res. Int. 2003;36:161-6.
[29]Ngadi M, Li Y, Oluka S. Quality changes in chicken nuggets fried in oils with different degrees of hydrogenation. Lebensm. Wiss. Technol. 2007;40:1784–91.
[30]Romani S, Rocculi P, Mendoza F, Dalla RM. Image characterization of potato chip appearance during frying. J. Food Eng. 2009;93:487-94.
[31]Saguy I, Karel M. Modeling of quality deterioration during food processing and storage. J. Food Technol. 1980;34:78-85.
[32]Gökmen V, Şenyuva H, Dülek B, Çetin A. Computer vision-based image analysis for the estimation of acrylamide concentrations of potato chips and French fries. J. Food Chem. 2007;101:791-8.
[33]Vitrac O, Dufour D, Trystram G, Raoult-Wack AL. Characterization of heat and mass transfer during deep-fat frying and its effect on cassava chip quality. J. Food Eng. 2002;53:161-76.
[34]Pedreschi F, Moyano P, Kaack K, Granby K. Color changes and acrylamide formation in fried potato slices. Food Res. Int. 2005;38:1-9.
[35]Dueik V, Robert P, Bouchon P. Vacuum frying reduces oil uptake and improves the quality parameters of carrot crisps. J. Food Chem. 2010;119:1143-9.