Oil uptake and texture development in fried potato slices

摘要: Abstract The objective of this work was to study oil absorption and the kinetics texture development fried potato slices during frying. Prior frying, were blanched in hot water at 85 °C for 3.5 min. Unblanched used as control. Control (Panda variety, diameter: 37 mm, width: 2.2 mm) 120, 150 180 °C until reaching moisture contents ∼1.8% (total basis) their content measured periodically. Oil uptake higher ∼15% samples than control after 20 s Besides, frying temperature, lower samples. Textural changes followed by parameter maximum force (MF) extracted from vs. distance curves corresponding different sampling times. Normalized (MF*) modeling textural both initial tissue softening process later crust process. Higher temperatures accelerated these processes; however neither temperature nor pre-treatment had a significant effect (P > 0.05) over final chips.