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: potatoesfryingtexturemicrostructuremodelinglimpness 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 21. Takahashi, K. Reduced-pressure fryer machine. US Patent #5,301,604, filed July 27, 1993 and issued April 12,1994 22. Webb, W.A. Process for dehydration and puffing food particles. US Patent #4,769,249, filed June 22, 1987 and issued September 6, 1988 31. López, C. Microstructural interpretation of water transport in potato tissue during deep-fat frying DSc thesis, Instituto Politécnico Nacional. Escuela Nacional de Ciencias Biológicas. Departamento de Ingeniería Bioquímica: Mexico City, Mexico, 2002 42. Fan, L.L., Arce, J.A. Preparation of fried food products with oil containing emulsifiers. US Patent #4,608,264, filed September 24, 1984 and issued August 26, 1986. 62. Ang, J.F., Miller, W.B., Blais, I.M. Fiber additives for frying batters. US Patent #5,019,406, filed July 13, 1989 and issued May 28, 1991 63. Feeney, R.D., Haralampu, S.G., Gross, A. Method of coating foods with edible oil barrier film and product thereof. US Patent #5,126 152, filed March 1, 1991 and issued June 30, 1992 64. Feeney, R.D., Haralampu, S.G., Gross, A. Potato and other food products coated with edible oil barrier films. US Patent #5,217, 736, filed June 19, 1992 and issued June 8, 1993 70. Gerrish, T.C., Carosino, L.E. Method for preparing a fried potato food. US Patent #5,620,727, filed January 13, 1993 and issued April 15, 1997 71. Gerrish, T. Higgins, C., Kresl, K. Method of making battered and/breaded food composition using calcium pectins, US Patent #5,601,861, filed May 30, 1995 and issued February 11, 1997 72. Bernacchi, D.B., Rho, K.L., Donhowe, I.G., Janda, J. Method for making improved fried, battered and breaded foods. US Patent #5,527,549, filed August 29, 1994 and issued June 18, 1996 108. Judkins, C., Pinegar, R.K. Process for preparing parfried potato strips having an extended hold time upon finish frying. US Patent #5,885,639, filed June 6, 1997 and issued March 23, 1999 109. Higgins, C. Quian, J., Williams, K. Water dispersible coating composition for fat-fried foods. US Patent #5,849,351, filed May 14, 1997 and issued December 15, 1998 110. Higgins, C. Quian, J., Williams, K. Water dispersible coating composition for fat-fried foods. US Patent #5,976,607, filed March 11, 1998 and issued November 2, 1999 111. Stubbs, C.A., Stevens, J.F. Process for preparing a potato product having an extended hold time. US Patent #5,622,741, filed June 3, 1996 and issued April 22, 1997 112. Stevens, J.F., Stubbs, C.A. Slurry for extending the hold time of potato products. US Patent #5,965,189, filed October 23, 1996 and issued October 12, 1999 139. USDA. Potatoes. National Agricultural Statistics Service, US. Department of Agriculture. available at HTTP://WWW.ERS.USDA.GOV/BRIEFING/POTATOES/DATA/CROPUTILIZATION.XLS (Accesed on February 2005)