Effect of Ultrasound-Assisted Osmotic Dehydration as a Pretreatment on Deep Fat Frying of Potatoes

2013-12-01
Karizaki, Vahid Mohammadpour
Şahin, Serpil
Şümnü, Servet Gülüm
Mosavian, Mohammad Taghi Hamed
Luca, Alexandru
The objective of this study was to investigate the possibility of using ultrasound-assisted osmotic dehydration (UAOD) as a pretreatment prior to frying and to study its effects on the quality of fried potatoes. The quality parameters, moisture content, oil uptake, color, texture, and microstructure of fried potatoes, were chosen. Quality of fried potatoes treated with UAOD was also compared with the ones treated with osmotic dehydration (OD). Potato slabs (40 x 40 x 7 mm) were pretreated with different osmotic solutions (15 % sodium chloride and 15 % sodium chloride/50 % sucrose solutions) at different temperatures (25, 45, and 65 A degrees C) with and without ultrasonic waves for different treatment times. The pretreatment conditions which are OD for 90 min and UAOD for 30 min using 15 % sodium chloride/50 % sucrose solution were applied prior to frying at 170 A degrees C for 2, 4, and 6 min. UAOD reduced the oil content of fried potatoes by 12.5 % (db) as compared to untreated fried potatoes at the end of frying. There was no significant difference between OD and UAOD in reduction of oil uptake in fried potatoes. However, UAOD was found to have the advantage of improving the color of French fries. In addition, it shortened the pretreatment time of OD by about 67 %. Cell structure of fried potato was damaged in the presence of pretreatments of OD and UAOD.
FOOD AND BIOPROCESS TECHNOLOGY

Suggestions

Effect of boiling, roasting and frying on disintegration of peanuts in simulated gastric environment
Kong, Fanbin; Öztop, Halil Mecit; SINGH, R. Paul; MCCARTHY, Michael J. (2013-01-01)
The objective of this study was to investigate the influence of boiling, roasting and frying on the digestion of peanuts in simulated gastric environment. Raw and processed peanuts were tested for disintegration in a model stomach system. The differences in disintegration rate were explained with respect to the changes in moisture absorption and texture. The absorption of moisture and the swelling of peanuts during gastric digestion were studied using Magnetic Resonance Imaging (MRI). The results show that ...
Effects of addition of different fibers on rheological characteristics of cake batter and quality of cakes
Aydogdu, AYÇA; Şümnü, Servet Gülüm; Şahin, Serpil (2018-02-01)
The aim of this study was to investigate the effects of addition of dietary fibers on rheological properties of batter and cake quality. Wheat flour was replaced by 5 and 10% (wt%) oat, pea, apple and lemon fibers. All cake batters showed shear thinning behavior. Incorporation of fibers increased consistency index (k), storage modulus (G') and loss modulus (GaEuro(3)). As quality parameters, specific volume, hardness, weight loss, color and microstructure of cakes were investigated. Cakes containing oat and...
Effect of high pressure homogenization (microfluidization) on the quality of Ottoman Strawberry (F-Ananassa) juice
KARAÇAM, Cagri Helin; Şahin, Serpil; Öztop, Halil Mecit (2015-12-01)
In this study, effect of high pressure homogenization (HPH) on the physical and chemical properties of Ottoman Strawberry juice was investigated. The juice was processed at two different pressures (60 MPa and 100 MPa) with two different passes (2 and 5 passes). Antioxidant activity, total phenolic content (TPC), mean particle size, color, viscosity and total soluble solid content of the samples homogenized with different passes and pressures were evaluated. Mean particle size and CIE L*a*b* color values of ...
Effect of drought and salt stresses on the gene expression levels of antioxidant enzymes in lentil (lens culinaris m.) seedlings
Aksoy, Emre; Yücel, Ayşe Meral; Department of Biology (2008)
This study was carried out for understanding of antioxidant mechanisms of lentil under abiotic stress conditions. For this aim, 14 days old lentil seedlings (Lens culinaris Medik cv. Sultan-1) were subjected to drought (20% PEG 6000), and salt (150 mM NaCl ) stress for 6, 12 and 24 hours, for 3, 5 and 7 days. PCR conditions for Mn SOD, Cu/Zn SOD, chloroplastic/mitochondrial GR, CAT and chloroplast /stromal APX antioxidant enzymes were optimized. Then, total RNA was isolated from stressed and non-stressed pl...
Effect of ultrasound power on physicochemical and rheological properties of yoghurt drink produced with thermosonicated milk
Gursoy, Oguz; Yilmaz, Yusuf; Gokce, Ozge; Ertan, Kübra (2016-04-01)
The aim of the study was to determine the effect of ultrasound power on some selected quality parameters of yogurt drink produced with thermosonicated milk. Ultrasonication treatments for raw milk samples preheated to 70 degrees C were carried out at different ultrasound powers (100, 125 and 150W): Yogurt drinks were produced with milk samples processed with thermosonication or conventional heating (10 min at 90 degrees C). Thermosonication treatment did not influence proximate composition and color propert...
Citation Formats
V. M. Karizaki, S. Şahin, S. G. Şümnü, M. T. H. Mosavian, and A. Luca, “Effect of Ultrasound-Assisted Osmotic Dehydration as a Pretreatment on Deep Fat Frying of Potatoes,” FOOD AND BIOPROCESS TECHNOLOGY, pp. 3554–3563, 2013, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/49194.