Physical properties of pre-treated potato chips

摘要: Abstract The objective of this research was to study some physical properties pre-treated potato slices such as moisture and oil content, texture color during frying at 120, 140, 160 180 °C. Slices (Desiree variety, diameter: 30 mm, width: 2.0 mm) blanched in hot water 85 °C for 3.5 min were considered the control. NaCl soaked chips previously indicated before immersed a 3% solution 5 min 200 rpm agitation 25 °C. loss profiles similar two ways frying. Oil uptake increased up ∼20% temperature decreased; soaking decreased slightly absorption ∼7%. Color values L ∗ b units recorded different sampling times four mentioned temperatures using total difference (Δ E ) Minolta colorimeter. Soaking producer paler after diminishing final Δ 6%, 16%, 9% 23 % with respect those corresponding control Textural changes fried followed by parameter maximum force (MF). its crispness 180 °C 15%, 13%, 11% 11%, respectively.