UTICAJ DEBLJINE SEČENJA, OBLIKA I SADRŽAJA VLAGE NA APSORPCIJU ULJA TOKOM PRŽENJA KROMPIRA
Sažetak
Čips i pomfrit su proizvodi koji se često koriste u ljudskoj ishrani. Cilj ovog rada bio je da se istraži uticaj debljine sečenja, oblika i sadržaja vlage na apsorpciju palminog oleina, kao i kvalitet palminog oleina tokom proizvodnje prženog krompira. Operacija blanširanja izvedena je kuvanjem u vodi u trajanju od 3 minuta na temperaturi od 85°C, dok je prženje u palminom oleinu izvršeno u trajanju od 3 minuta na temperaturi 165°C. Vrednosti peroksidnog broja i sadržaja slobodnih masnih kiselina (% oleinske kiseline) utvrđeni su standardnim analitičkim metodama. Sadržaj ulja u uzorcima određen je ekstrakcijom po Sokhlet-u (referentna metoda). Rezultati su pokazali da je čips apsorbovao otprilike četiri puta višu količinu ulja u odnosu na pomfrit. Sadržaj ulja bio je značajno niži u listovima krompira koji su prethodno blanširani (za 43,3%), ali značajno viši u štapićima krompira koji su blanširani (za 53,5%), u poređenju sa neblanširanim uzorcima. Analizirani parametri kvaliteta palminog oleina bili su u granicama dozvoljenih vrednosti. Na osnovu rezultata dobijenih u ovom istraživanju može se zaključiti da su debljina sečenja, površina i sadržaj vlage značajno uticali na apsorpciju ulja u krompiru.
Reference
AOAC (2005). Official methods of analysis. (18th Ed), Association of Official Analytical Chemists. Arlington, VA, USA.
Bingol, G., Zhang, A., Pan, Z., & McHugh, T. H. (2012). Producing lower-calorie deep fat fried French fries using infrared dry-blanching as pretreatment. Food chemistry, 132(2), 686–692.
Bunger, A., Moyano, P., & Rioseco, V. (2003). NaCl soaking treatment for improving the quality of French-fried potatoes. Food research international, 36(2), 161-166.
Choe, E. & Min, D.B. (2007). Chemistry of Deep-Fat Frying Oils. Journal of Food Science, 72(5), 77–86.
Dana, D., & Saguy, I. S. (2006). Mechanism of oil uptake during deep-fat frying and the surfactant effect-theory and myth. Advances in colloid and interface science, 128, 267–272.
Ebba, S., Abarintos, R. A., Kim, D. G., Tiyouh, M., Stull, J. C., Movalia, A. & Smutzer, G. (2012). The Examination of Fatty Acid Taste with Edible Strips. Physiology & Behavior, 106(5), 579–586.
Edem, D.O. (2002). Palm oil: Biochemical, physiological, nutritional, hematological and toxicological aspects: A review. Plant Foods for Human Nutrition, 57(3-4), 319–341.
Gamble, M.H., Rice, P. (1988). The effect of slice thickness on potato crisp yield and composition. Journal of Food Engineering, 8 (1), 31–46.
Gunnepana, I. U. K. & Nawaratne, S. B. (2015). Determination Of Changes Occurring In Chemical Properties Of Fat Repeatedly Used For Food Frying. Journal of Multidisciplinary Engineering Science and Technology, 2(12), 3521–3525.
Kaleem, A., Aziz, S., Iqtedar, M., Abdullah, R., Aftab, M., Rashid, F., Shakoori, F. R. & Naz, S. (2015). Investigating changes and effect of peroxide values in cooking oils subject to light and heat. FUUAST Journal of Biology, 5(2), 191–196.
Lin, S. W. (2011). Palm Oil. In F. D. Gunstone (Ed.) Vegetable Oils in Food Technology: Composition, Properties and Uses, 2nd ed. Wiley-Blackwell, Oxford, UK.
Lioumbas, J.S., Karapantsios, T.D. (2012). Evaporation front compared with crust thickness in potato deep‐fat frying. Journal of Food Science, 77(1), 17–25.
Mba, O. I., Dumont, M. J. & Ngadi, M. (2015). Palm oil: Processing, characterization and utilization in the food industry. Food Bioscience, 10, 26–41.
Moyano, P. C., & Pedreschi, F. (2006). Kinetics of oil uptake during frying of potato slices: Effect of pre-treatments. LWT-Food Science and Technology, 39(3), 285–291.
Pande, G., Akoh, C. C., & Lai, O. M. (2012). Palm Oil: Production, Processing, Characterization, and Uses. In Food Uses of Palm Oil and Its Components. (pp 561– 586). Elsevier, Inc.
Paunović, D.M., Demin, M.A., Petrović, T.S., Marković, J.M., Vujasinović, V.B., & Rabrenović, B.B. (2020). Quality parameters of sunflower oil and palm olein during multiple frying. Journal of Agricultural Sciences, 65 (1), 61–68.
Pedreschi, F., Cocio, C., Moyano, P., & Troncoso, E. (2008). Oil distribution in potato slices during frying. Journal of Food Engineering, 87(2), 200–212.
Pedreschi, F. & Moyano, P. (2005). Oil uptake and texture development in fried potato slices. Journal of Food Engineering, 70(4), 557–563.
Popović-Djordjević, J.B., Broćić, Z., Petronijević, R., & Kostić, A.Ž. (2018). Insight into fatty acids profile of variety 'desiree' pottato tubers. 6th Workshop specific methods for food safety and quality, September 2018, Belgrade, Serbia, (pp. 96–99).
Popović-Djordjević, J., Broćić, Z., Kresović, M., & Mutić, J. (2020). Accumulation and distribution of toxic and potentially toxic elements in potato on different types of soil. EGU General Assembly 2020, Vienna, Austria. https://doi.org/10.5194/egusphere- egu2020-2740.
Razali, I., & Badri, M. (1995). Oil absorption, polymer and polar compounds formation during deep-fat frying of french fries in vegetable oils. In Proc 1993 PORIM International Palm Oil Congress—Update and vision (Chem and Tech). Kuala Lumpur, Malaysia: Palm Oil Research Institute of Malaysia (pp. 80–9).
Rimac-Brnčić, S., Lelas, V., Rade, D., & Šimundić, B. (2004). Decreasing of oil absorption in potato strips during deep fat frying. Journal of Food Engineering, 64(2), 237–241.
STATISTICA (2013). Data analysis software system. v.12. Stat-Soft, Inc. USA.
Xu, X., Li, W., Lu, Z., Beta, T., & Hydamaka, A. W. (2009). Phenolic content, composition, antioxidant activity, and their changes during domestic cooking of potatoes. Journal of Agricultural and Food Chemistry, 57(21), 10231–10238.