LIMPNESS OF FRIED POTATO SLABS DURING POST-FRYING PERIOD

The rupture stress (RS) of fried potato slices (1.60 mm thick) and of the crust of fried potato slabs (FPS) having lengths of 60 mm and sides of 8, 10 and 12 mm, was determined during the post‐frying period by a puncture test. The RS of fried potato slices decreased as water activity increased from 0.22 to 0.85. The RS of FPS diminished in the first 5–6 min when exposed to ambient conditions and remained almost constant thereafter. A novel videotape technique and image analysis were used to follow deflection of FPS in the post‐frying period. An apparent modulus based on the composite structure of FPS and calculated from beam mechanics decreased with time in a trend similar to that of the textural parameters. We concluded that changes in physical properties of the crust because of moisture accumulation are the major causes of loss of texture (limpness) in FPS during the post‐frying period.