| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 4565500 | LWT - Food Science and Technology | 2007 | 8 Pages |
This work studied the effects of various pre-treatments (blanching, freezing, air drying, osmotic dehydration and control) on the shrinkage and textural properties of fried sweet potatoes. Sweet potato discs were pre-treated and fried in pure canola oil at 170 °C for 0.5–5 min. Bulk density of the fried samples decreased while porosity increased with frying time. Effect of pre-treatment though not significant on bulk density but was significant (P<0.05)(P<0.05) on product porosity. Control samples exhibited less shrinkage than pre-treated samples. Maximum change in diameter of samples ranged between 6.7% and 10.2% depending on pre-treatment. Maximum change in sample thickness was observed by 120 s of frying and the highest value was 18.3%. Pre-treated samples had higher difference in thickness compared to the control samples. Change in sample volume increased with frying time reaching a maximum at 120 s after which it either decreased or levelled off. Generally, pre-treatment improved the textural properties of fried samples in product hardness, springiness, chewiness, cohesiveness and adhesiveness.
