Iranian Food Science and Technology Research Journal
with the collaboration of Iranian Food Science and Technology Association (IFSTA)

Effects of carrageenan, oil temperature and time of frying on Oil Uptake of Fried Potato Products

Document Type : Research Article

Authors

Maryam Alipour 1
Mahdi Kashani-Nejad 2
Yahya Maghsoudlou 1
Seyed Mahdi Jafari 1

1 Gorgan University of Agricultural Sciences and Natural Resources

2 Gorgan University of Agricultural Sciences and Natural Resources.

https://doi.org/10.22067/ifstrj.v5i1.3394
Abstract
The demand for low fat snacks is increasing. There are different methods to produce low fat fried products. One of these methods is coating. In this study effect of Carrageenan, oil temperature and frying time, on oil uptake of fried products (chips and strips) has been evaluated. Samples were deep fried in frying oil (Palm olein) at 160, 175 and 190 ºC. In order to evaluate the effect of frying time on oil uptake, potato strips coated with 1% Carrageenan were fried for 1 to 10 minute, then oil uptake has been measured. Results showed that Carrageenan as a hydrocolloid coating, reduced oil uptake in fried potato products compare with control samples. Coating potato slices with 1% Carrageenan led to significantly reduction in oil uptake (p
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