Influence of Microwave Pretreatment on Oil Absorption, and Quality and Sensory Properties of Fried Potato Slices

Document Type : Complete scientific research article

Authors

1 Associate Professor, Department of Food Science and Technology, Faculty of Food Industry, Bu-Ali Sina University, Hamedan, Iran,

2 BSc Student, Department of Food Science and Technology, Faculty of Food Industry, Bu-Ali Sina University, Hamedan, Iran

Abstract

Background and objectives: The employment of microwave energy to speed up the drying process and maintaining the quality of the dried product was recommended. Consumer demand for high-quality, healthy foods has led to continuous attempts to produce fried products with less oil content. Therefore, in this research, the effect of microwave pretreatment on the oil absorption, and quality and sensory properties of fried potato slices was investigated.
Materials and methods: First, potato slices with a thickness of 0.5 cm were prepared. To apply microwave treatment, the samples were placed inside the microwave device for 0, 1, 2 and 3 min. The treated slices were fried by a fryer at a temperature of 160°C. Finally, the samples were examined for frying time, moisture content, oil absorption, hardness, color parameters, color change index, surface changes, and sensory properties. The texture hardness of fried potato slices was measured using a texture analyser. The puncture speed of the probe into the sample was considered to be 1 mm/s.
Results: The use of microwave pretreatment and exposure to microwaves decreased the frying time of potato slices. The lowest moisture percentage and oil absorption was related to the slices treated by microwave for 3 min, which had a significant difference with the control sample (p<0.05). The oil absorption of potato slices treated by microwave for 0, 1, 2, and 3 min and fried at 160°C was 19.34, 18.35, 13.95, and 10.00%, respectively. The texture hardness of fried potato slices increased with increasing microwave treatment time. The hardness of potato slices treated by microwave for 0, 1, 2, and 3 min and fried at 160°C was 0.60, 0.61, 0.70 and 0.75 N, respectively. After 3 min of microwave treatment, the lightness and yellowness indexes increased significantly from 79.42 to 83.08, and 23.10 to 31.03, respectively, and the redness (greenness) index also decreased significantly from -3.56 to -6.72 (p<0.05). Applying microwave pretreatment decreased the lightness index and increased the redness index of fried potato slices. The use of microwave pretreatment reduced the size of fried potato slices, and the highest value of size change was related to the sample treated by microwave for 3 min. In terms of appearance, odor, texture and taste acceptance scores, as well as overall acceptance, fried potato slices pretreated with microwave for 2 min had the highest score.
Conclusion: Treating potato slices with the microwaves shortened frying time, reduced oil absorption, improved appearance color and increased sensory acceptability of product; therefore, it is recommended to treat potato with the microwave before frying.

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References

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Food Processing and Preservation Journal
Volume 16, Issue 3
December 2024
Pages 131-147

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