DEEP-FAT FRIED POTATO PRODUCT OIL UPTAKE AS AFFECTED BY CRUST PHYSICAL-PROPERTIES

Physical properties were determined on the crust region of a restructu red potato product undergoing deep-fat frying. Deformability modulus o f the raw material, ranging from 37 to 127 kPa markedly affected moist ure content and oil uptake of the restructured product, and its crust. It also affected crust thickness at frying time of 5 min. Lower defor mability modulus promoted thicker crust ranging from 327 +/- 17 to 650 +/- 29 mu m. Crust porosity decreased throughout frying and was marke dly affected by lower gel-strengths. Crust yield strength was affected by frying time and deformability modulus of the raw material. Crust o il uptake stopped when crust yield strength reached a critical value o f 210 to 240 kPa. Oil uptake in the crust ranged from ca. 35 to 38% af ter 1 min and 60 to 85% after 5 min frying.