Reduction of oil content in potato crisps with sugar pre-treatment | |
| Author | Chotika Ounseng |
| Call Number | AIT Thesis no.FB-10-23 |
| Subject(s) | Potatoes Potato products |
| Note | A thesis submitted in partial fulfillment of the requirements for the degree of Master of Engineering in Food Engineering and Bioprocess Technology, School of Environment, Resources and Development |
| Publisher | Asian Institute of Technology |
| Series Statement | Thesis ; no. no.FB-10-23 |
| Abstract | In this study, the Atlantic potato es were selected for using as raw material s. The initial moisture content and total solid contents were analyzed and evaluat ed by the supplier, Beri Jucker Public Co ., Ltd. These chemical compositions had the effects on physico - chemical properties of potato crisps. The effects of the different blanching times (10, 15 and 30 min) and sugar concentrations (0%,5%,10%,15%,18%,20% and 25%) on physico - chemical properties ( oil absorption, water content level and color change ) of potato cr isps fried by different frying oils ( palm, rice bran and canola oils) were evaluated. The effect s of the different sugar concentrations (0%,5% ,10%,15%,18%,20% and 25%) and frying oils on physico - chemical properties of potato crisps at selected blanching ti me were studied. Moreover, t he sensory evaluation of potato crisps was also investigated. The initial moisture content and total solid cont ent s of raw potatoes were in the range of 75 - 85 (%w/w) and 18 - 20 % respectively. The oil and moisture contents increased with the increased blanching times. Whereas, increasing sugar concentration affected reduction of oil absorption but increasing in final moisture content. The lightness (L* value) was increased with the increasing blanching time and decreased when sugar concentration was increased. While, increasing of the redness (a* value) and the total color change ( ΔE value ) were effected by increasing the sugar concentrations. However, these values were decreased by increasing of blanching time. P otato crisps were blanched at 10 min and dipped in all sugar concentrations provided the smallest amount of oil and moisture. Whereas, these conditions gave th e lowest of the lightness (L* value) and the highest of the redness (a* value) and the total color change (ΔE value) . On the other hand, potato crisps were blanched at 30 min and dipped in all sugar concentrations provided the highest amount of oil and moisture, but g ave the highest of the lightness ( L* value) and the lowest of the redness ( a * value) and the total color change ( ΔE value) T he effect s of the different sugar concentrations and frying oils on physico - chemical properties of potato crisps at selected blanc hing ti me, found that at all frying oils, p otato crisps were blanched a t 10 min provided the smallest amount of oil at all sugar concentrations. Thus, the effects of different frying oils and sugar concentrations on physico - chemical properties of potato cr isps at 10 min blanching time were investigated. The results found that, the smallest amount of oil (21.66% db) was obtained by potato crisps which were blanched at 10 min and dipped in 25% sugar concentration and then fried by rice bran oil. While, t he sm allest amount of moisture (0.53%wb) was obtained by potato crisps which were blanched at 10 min and without dipping in sugar concentration and then fried by rice bran oil. In spite of, Potato crisps were blanched at 10 min and without dipping in sugar con centration and fried by palm oil provided the highest of the lightness ( L* value) and the lowest of the redness ( a * value) and the total color change ( ΔE value) . For sensory evaluation reported that potato crisps were blanched at 10 min, dipped in 15% sugar concentration and fried by rice bran oil acquired the most acceptance from panelists. |
| Year | 2010 |
| Corresponding Series Added Entry | Asian Institute of Technology. Thesis ; no. no.FB-10-23 |
| Type | Thesis |
| School | School of Environment, Resources, and Development (SERD) |
| Department | Department of Food, Agriculture and Natural Resources (Former title: Department of Food Agriculture, and BioResources (DFAB)) |
| Academic Program/FoS | Food Engineering and Bioprocess Technology (FB) |
| Chairperson(s) | Anal, Anil Kumar; |
| Examination Committee(s) | Athapol Noomhorm;Rakshit, Sudip Kumar; |
| Scholarship Donor(s) | RTG Fellowship; |
| Degree | Thesis (M. Sc.) - Asian Institute of Technology, 2010 |