Effect of oil surface activity on oil absorption behavior of potato strips during frying process

Ying Liu; Jianjun Tian; Zhenhua Duan; Jinwei Li; Liuping Fan

doi:10.1016/j.foodchem.2021.130427

Effect of oil surface activity on oil absorption behavior of potato strips during frying process

Food Chem. 2021 Dec 15:365:130427. doi: 10.1016/j.foodchem.2021.130427. Epub 2021 Jun 19.

Authors

Ying Liu¹, Jianjun Tian², Zhenhua Duan³, Jinwei Li⁴, Liuping Fan⁵

Affiliations

¹ State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China.
² College of Food Science and Engineering, Inner Mongolia Agricultural University, 306 Street Zhao Wu Da, Huhhot, Inner Mongolia 010018, China. Electronic address: imaut@163.com.
³ Institute of Food Research, Hezhou University, Guangxi 542899, China.
⁴ State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China.
⁵ State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China. Electronic address: fanliuping@jiangnan.edu.cn.

PMID: 34218110
DOI: 10.1016/j.foodchem.2021.130427

Abstract

Oil absorption behavior of fried foods is affected by oil property during frying process. The present study investigated the effect of oil viscosity and surface activity on the oil uptake of fried potato strips with frying temperature. Results showed that oil content of palm oil (PO) and soybean oil (SBO) in fried strips increased with the frying temperature between 140 °C and 180 °C, while deceased at 200 °C. Oil distribution determined by LF-NMR and CLSM confirmed the changes of oil content of fried potato strips. Interfacial tension and surfactant content (monoglycerides, diglycerides, total polar compounds) of PO and SBO increased with frying temperature and affected the oil absorption of fried strips. Frying temperature and oil type showed no effect on surface tension. Besides, the higher level of viscosity, interfacial tension and surfactants of SBO than those of PO facilitated the more SO and TO of fried potato strips.

Keywords: Frying; Oil properties; Oil uptake; Potato strips; Temperature.

MeSH terms

Cooking
Hot Temperature
Palm Oil
Solanum tuberosum*
Soybean Oil
Temperature

Substances

Palm Oil
Soybean Oil