Oil spots and moisture pocket re-distributions between crust and core regions of potato strips during post-frying holding

Publication date: Available online 9 December 2016 Source:Food Structure Author(s): Jamshid Rahimi, Michael Ngadi, Kingsley Agyare, Bernd Koehler The effect of different batter formulations and post frying holding time (with and without using a heat lamp) on oil spots and moisture pocket redistributions on the surface crust and in the core regions of fried potato strips was studied. Potato strips were fried at 180±2°C in canola oil and then kept under a heat lamp for different time intervals. Fractal dimension was used to measure the surface roughness of the samples. The fractal values ranged between 2.63 and 2.69. Image processing technique was applied to study the oil spots on the surface and moisture pocket distributions in the core regions. The results indicated that the number of oil spots and moisture pockets were indirectly related to the area. Keeping the samples for longer time under a heat lamp reduced the number of big oil spots, whereas increased their mean area. Graphical abstract

Source: Food Structure - December 9, 2016 Category: Food Science Source Type: research