Alkaltham Mohammed Saeed, Özcan Mehmet Musa, Uslu Nurhan, Salamatullah Ahmad Mohammad, Hayat Khizar
Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University.
Department of Food Engineering, Faculty of Agriculture, University of Selçuk.
J Oleo Sci. 2020 Mar 1;69(3):185-190. doi: 10.5650/jos.ess19288. Epub 2020 Feb 13.
In this study, the oil uptake and fatty acid composition of fried potato slices were determined. Some pre-treatments such as blanching, freezing, and blanching-freezing were applied to potato slices before frying while the untreated samples were used as a control. The frying process was carried out in sunflower and olive oils. The percentage oil uptake in slices varied from 4.26% to 10.35% when fried in sunflower oil. In the case of the control samples slices fried in olive oil contained high monounsaturated fatty acid (oleic acid) content (5.45%), and lesser oil uptake was observed than those processed in sunflower oil, which is rich in polyunsaturated fatty acid (linoleic acid is 5.99%) (p < 0.05). The oil uptake was also compared in the case of potato slices fried in two different oils after pre-treatments. The maximum oil uptake was observed in the case of blanched-frozen potatoes, whereas minimum oil uptake was observed in frozen only slices for both oils. The fatty acid contents in oils extracted from fried potato slices showed that the predominant fatty acids were palmitic, stearic, oleic, and linoleic acids. The best results were observed in frozen potato slices fried in both sunflower and olive oils.
在本研究中，测定了油炸土豆片的吸油量和脂肪酸组成。在油炸前，对土豆片进行了一些预处理，如热烫、冷冻和热烫-冷冻处理，同时将未处理的样品用作对照。油炸过程在葵花籽油和橄榄油中进行。用葵花籽油油炸时，土豆片的吸油率在4.26%至10.35%之间变化。对于对照样品，用橄榄油油炸的土豆片含有较高的单不饱和脂肪酸（油酸）含量（5.45%），并且观察到的吸油量低于用富含多不饱和脂肪酸（亚油酸为5.99%）的葵花籽油处理的土豆片（p<0.05）。还比较了预处理后在两种不同油中油炸的土豆片的吸油量。热烫-冷冻处理的土豆片中观察到最大吸油量，而两种油中仅冷冻的土豆片吸油量最小。从油炸土豆片提取的油中的脂肪酸含量表明，主要脂肪酸为棕榈酸、硬脂酸、油酸和亚油酸。在葵花籽油和橄榄油中油炸的冷冻土豆片中观察到最佳结果。
