TY  - JOUR
AU  - Paunović, Dragana M.
AU  - Marković, Jovana M.
AU  - Stričević, Lazar P.
AU  - Vujasinović, Vesna B.
AU  - Stevanović, Milica S.
AU  - Ćirković, Aleksandra L.
AU  - Rabrenović, Biljana B.
PY  - 2021
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5853
AB  - Potato chips and French fries are products which are often used in the human diet. The aim of this study was to investigate the influence of cutting thickness, shape and moisture content on palm olein uptake, as well as the quality of the palm olein during the production of fried potatoes. Blanching operation was conducted in water for 3 minutes at a temperature of 85oC, while the frying process was conducted in palm olein for 3 minutes at a temperature of 165oC. The peroxide value and free fatty acid content (% oleic acid) were determined by standard analytical methods. The oil content in samples was determined by the standard Soxhlet extraction (the reference method). The results showed that the potato chips had approximately four times more oil uptake compared to potato sticks. The oil content was significantly lower in blanched potato slices (by 43.3%) but significantly higher in blanched potato sticks (by 53.5%) compared to unblanched samples. The analyzed quality parameters of palm olein were within the allowable value range. Based on the results obtained in this study, it can be concluded that the thickness, surface area and moisture content of the potato had a significant effect on oil uptake.
PB  - University of Belgrade Faculty of Agriculture
T2  - Journal of Agricultural Sciences (Belgrade)
T1  - The influence of cutting thickness, shape and moisture content on oil absorption during potato frying [Uticaj debljine listova, oblika i sadržaja vlage krompira na apsorpciju ulja tokom prženja]
EP  - 74
IS  - 1
SP  - 67
VL  - 66
DO  - 10.2298/JAS2101067P
ER  - 

@article{
author = "Paunović, Dragana M. and Marković, Jovana M. and Stričević, Lazar P. and Vujasinović, Vesna B. and Stevanović, Milica S. and Ćirković, Aleksandra L. and Rabrenović, Biljana B.",
year = "2021",
abstract = "Potato chips and French fries are products which are often used in the human diet. The aim of this study was to investigate the influence of cutting thickness, shape and moisture content on palm olein uptake, as well as the quality of the palm olein during the production of fried potatoes. Blanching operation was conducted in water for 3 minutes at a temperature of 85oC, while the frying process was conducted in palm olein for 3 minutes at a temperature of 165oC. The peroxide value and free fatty acid content (% oleic acid) were determined by standard analytical methods. The oil content in samples was determined by the standard Soxhlet extraction (the reference method). The results showed that the potato chips had approximately four times more oil uptake compared to potato sticks. The oil content was significantly lower in blanched potato slices (by 43.3%) but significantly higher in blanched potato sticks (by 53.5%) compared to unblanched samples. The analyzed quality parameters of palm olein were within the allowable value range. Based on the results obtained in this study, it can be concluded that the thickness, surface area and moisture content of the potato had a significant effect on oil uptake.",
publisher = "University of Belgrade Faculty of Agriculture",
journal = "Journal of Agricultural Sciences (Belgrade)",
title = "The influence of cutting thickness, shape and moisture content on oil absorption during potato frying [Uticaj debljine listova, oblika i sadržaja vlage krompira na apsorpciju ulja tokom prženja]",
pages = "74-67",
number = "1",
volume = "66",
doi = "10.2298/JAS2101067P"
}

Paunović, D. M., Marković, J. M., Stričević, L. P., Vujasinović, V. B., Stevanović, M. S., Ćirković, A. L.,& Rabrenović, B. B.. (2021). The influence of cutting thickness, shape and moisture content on oil absorption during potato frying [Uticaj debljine listova, oblika i sadržaja vlage krompira na apsorpciju ulja tokom prženja]. in Journal of Agricultural Sciences (Belgrade)
University of Belgrade Faculty of Agriculture., 66(1), 67-74.
https://doi.org/10.2298/JAS2101067P

Paunović DM, Marković JM, Stričević LP, Vujasinović VB, Stevanović MS, Ćirković AL, Rabrenović BB. The influence of cutting thickness, shape and moisture content on oil absorption during potato frying [Uticaj debljine listova, oblika i sadržaja vlage krompira na apsorpciju ulja tokom prženja]. in Journal of Agricultural Sciences (Belgrade). 2021;66(1):67-74.
doi:10.2298/JAS2101067P .

Paunović, Dragana M., Marković, Jovana M., Stričević, Lazar P., Vujasinović, Vesna B., Stevanović, Milica S., Ćirković, Aleksandra L., Rabrenović, Biljana B., "The influence of cutting thickness, shape and moisture content on oil absorption during potato frying [Uticaj debljine listova, oblika i sadržaja vlage krompira na apsorpciju ulja tokom prženja]" in Journal of Agricultural Sciences (Belgrade), 66, no. 1 (2021):67-74,
https://doi.org/10.2298/JAS2101067P . .