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KMID : 0665220130260010060
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Korean Journal of Food and Nutrition
2013 Volume.26 No. 1 p.60 ~ p.65
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Effect of Frying Methods under Reduced Pressures on the Quality of French Fries
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Lee Bo-Bae
Lee Jin-Won
Park Jang-Woo
Lee Hyun-Joo
Chung Yoon-Kyung
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Abstract
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This study investigated the quality changes of French fries when cooked under a lower pressure than the ambient atmosphere. This was derived from the concept of boiling point depression of water under reduced pressure. The pressure during the frying process was controlled at measures of 760 mmHg, 560 mmHg, 360 mmHg, or 160 mmHg. The frying apparatus was manufactured to cook foods up to 200℃ and to have a valve to control the pressure. French fries were cooked at 180℃ for 4 minutes. After each pressure level was achieved, the French fries were dipped into a frying oil bath and cooked for 4 minutes. The quality changes, including moisture content, starch gelatinization, textural and sensory properties of the French fries were measured. The moisture contents were decreased at all 4 pressure levels after frying. Starch gelatinization was not significantly different among the samples. The hardness of French fries cooked at 160 mmHg was the best. In addition, the sensory properties including brown color, taste, and crispiness of French fries cooked at 160 mmHg was the best. The overall preference was higher when the frying pressure was lower.
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KEYWORD
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French fries, reduced pressure frying, gelatinization, sensory properties, moisture content
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