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Publication
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| Research Title |
Effect of deep-fat frying on colour, textural and
microstructural properties of pretreated sweet potato
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| Date of Distribution |
29 October 2015 |
| Conference |
| Title of the Conference |
International Conference on Interdisciplinary Research and Development (ICIRD) |
| Organiser |
Maejo University, Chiangmai, Thailand |
| Conference Place |
Maejo University |
| Province/State |
Chiangmai, Thailand |
| Conference Date |
29 October 2015 |
| To |
31 October 2015 |
| Proceeding Paper |
| Volume |
2015 |
| Issue |
1 |
| Page |
50-59 |
| Editors/edition/publisher |
Maejo University, Chiangmai, Thailand |
| Abstract |
Abstract: Effects of deep-fat frying time on moisture content, colour, texture and microstructure
of sweet potato were studied. Pretreated (blanching and cooling) sweet potato strips with
dimension of 9x9x30 mm were deep-fat fried at 180°C for 0, 1, 2.5, 3.4, 5, 7.5, 10 and 12.5 min
using rice bran oil. The fried samples were determined for moisture content, colour (CIE
L*a*b*) converted to browning index (BI), hardness (expressed as maximum force in a
penetration test; Fmax) and microstructure analysis using scanning electron microscope (SEM).
The results show that moisture content of fried sample decreased exponentially with frying time
(r2=0.99). The calculated moisture transfer coefficient was 1.56 ×10-6 ms-1
. The moisture
contents of the fried samplesobtainedwere in range of 41-45%w.b. after frying for 3.4 min.
Browning index of the sample increased in the first min of frying (p≤0.0 ) then rapidly
decreasedwith frying time (p≤0.0 ). The sample fried for 1 min had the lowest hardness as
1. ±0.0 N. Then, the hardness of the sample drastically increased with frying time (p≤0.0 ).
According to SEM analysis, sample surfacesbecame fluid-likeafter 1 min of frying time (the
lowest hardness). Crust formation was found after 2.5 min of frying (54.19±0.26 %w.b. of
moisture content) and 3.4 min (44.43±0.12 %w.b.of moisture content) corresponded to the end of
frying.The microstructures of fried sweet potatoes using SEM analysis effectively revealed the
relation betweentexture and moisture content changes during frying. |
| Author |
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| Peer Review Status |
มีผู้ประเมินอิสระ |
| Level of Conference |
นานาชาติ |
| Type of Proceeding |
Full paper |
| Type of Presentation |
Oral |
| Part of thesis |
true |
| ใช้สำหรับสำเร็จการศึกษา |
ไม่เป็น |
| Presentation awarding |
false |
| Attach file |
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| Citation |
0
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Journal Publication
ไทย