Evolution of mechanical and optical properties of French fries obtained by hot air-frying |
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Authors: | A Heredia ML CastellóA Argüelles A Andrés |
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Affiliation: | Institute of Food Engineering Research for Development, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain |
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Abstract: | The aim of this study was to analyse the influence of frying technique (air-frying and deep oil-frying) and type of pre-treatment (freezing and blanching) on the evolution of mechanical and optical properties of French fries. The results showed that the chromatic parameters, a* and b*, experimented an increase regardless of the frying method. The increase in a* was significantly higher in deep-oil frying as a result of Maillard's reactions. The texture analysis reported a first stage of initial softening related to starch gelatinization followed by a second stage where the maximum force increased due to the gradual formation of a crust, both stages being faster in deep-oil frying. Pre-frozen potatoes presented the highest value of maximum force parameter independent of the type of frying. |
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Keywords: | Air-frying French fries Texture Colour |
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