Structure and Texture Properties of Fried Potato Products

Abstract

Potatoes are the fourth most important vegetable crop in the world, and in 2003, it was a 2.7 billion dollar business in the US alone. Nearly one-third of the potato production is processed into par-fried frozen potatoes and fried chips (snacks). Frying imparts desirable taste and textural properties to these products, the latter described usually by the sensorial term crispness. Frying is reviewed as a structuring process, and methodologies to determine texture in fried potato products are discussed. It is demonstrated that the histological and microstructural heterogeneity of potato tubers have hampered clear interpretation of experimental data and a rigorous modeling of frying. Moisture uptake during post-frying is critical in the loss of crispness (limpness) of fries and in softening of potato chips. Methods to evaluate these changes and alternatives to prolong the shelf life are discussed.

Keywords:

• potatoes
• frying
• texture
• microstructure
• modeling
• limpness

Acknowledgments

Research partly funded by FONDECYT project 1030339, the ALFA program of the EU, project CYTED XI.13 and the Office of Research, College of Engineering, Universidad Católica (DIPEI).

Notes

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