Skip to main content
SpringerLink
Log in

Comparison of vacuum and atmospheric deep-fat frying of wheat starch and gluten based snacks

  • Research Article
  • Published:
Food Science and Biotechnology Aims and scope Submit manuscript

Abstract

Vacuum frying was compared with atmospheric frying in the development of wheat starch and gluten based snacks in terms of oil uptake, texture, expansion, and color development. The comparison was based on the concept of equivalent thermal driving force (ETDF) (i.e., keeping a constant difference between the oil temperature and boiling point of water at the working pressure). Vacuum fried snacks were observed to absorb lower oil content at all ETDFs and as low as 27% less of atmospherically fried samples and lighter in color. A very strong relationship existed between texture and oil content on one hand; and expansion and oil content on the other hand for fried matrices from both technologies. SEM was used in validating the result. Vacuum frying can be used for the development of acceptable fabricated fried snacks from wheat starch and gluten with lower oil content and acceptable textural and color properties.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Similar content being viewed by others

References

  1. Rimac-Brncic S, Lelas V, Rade D, Simundic B. Decreasing of oil absorption in potato strips during deep fat frying. J. Food Eng. 64: 237–241 (2004)

    Article  Google Scholar 

  2. Saguy IS, Pinthus IJ. Oil uptake during deep-fat frying: Factors and mechanisms. Food Technol.-Chicago 49: 142–145, 152 (1995)

    Google Scholar 

  3. Nonaka M, Sayre RN, Weaver ML. Oil content of French fries as affected by blanching temperatures, fry temperatures and melting point of frying oils. Am. J. Potato Res. 54: 151–159 (1977)

    Article  Google Scholar 

  4. Kochhar SP. Safety and reliability during frying operations effects of detrimental components and fryer design features. pp. 253–269. In: Frying of Food. Boskou D, Elmadfa I (eds). Technomic Publishing, Lancaster, PA, USA (1999)

    Google Scholar 

  5. Gamble MH, Rice P, Selman JD. Relationship between oil uptake and moisture loss during frying of potato slices from c.v. Record U.K. tubers. Int. J. Food Sci. Tech. 22: 233–241 (1987)

    Article  Google Scholar 

  6. Krokida M, Oreopoulou V, Maroulis Z, Marinos-Kouris D. Effect of pre-treatment on viscoelastic behaviour of potato strips. J. Food Eng. 50: 11–17 (2001)

    Article  Google Scholar 

  7. Moyano PC, Troncoso E, Pedreschi F. Modeling texture kinetics during thermal processing of potato products. J. Food Sci. 72: E102–E107 (2007)

    Article  CAS  Google Scholar 

  8. Sobukola OP, Awonorin SO, Sanni LO, Bamiro FO. Optimization of pre-fry drying of yam slices using response surface methodology. J. Food Process Eng. 36: 626–648 (2010)

    Google Scholar 

  9. Fan L, Zhang M, Xiao G, Sun J, Tao Q. The optimization of vacuum frying to dehydrate carrot chips. Int. J. Food Sci. Tech. 40: 911–919 (2005)

    Article  CAS  Google Scholar 

  10. Pedreschi F, Moyano P. Oil uptake and texture development in fried potato slices. J. Food Eng. 70: 557–563 (2005)

    Article  Google Scholar 

  11. Sobukola OP, Awonorin SO, Sanni LO, Bamiro FO. Optimization of blanching conditions prior to deep fat frying of yam slices. Int. J. Food Prop. 11: 379–391 (2008)

    Article  Google Scholar 

  12. Alvarez MD, Morillo MJ, Canet W. Characterization of the frying process of fresh and blanched potato strips using response surface methodology. Eur. Food Res. Tech. 211: 326–335 (2000)

    Article  CAS  Google Scholar 

  13. Dueik V, Robert P, Bouchon P. Vacuum frying reduces oil uptake and improves the quality parameters of carrot crisps. Food Chem. 119: 1143–1149 (2010)

    Article  CAS  Google Scholar 

  14. Shyu S, Hau L, Hwang L. Effect of vacuum frying on the oxidative stability of oils. J. Am. Oils Chem. Soc. 75: 1393–1398 (1998)

    Article  CAS  Google Scholar 

  15. Granda C, Moreira R, Tichy S. Reduction of acrylamide formation in potato chips by low-temperature vacuum frying. J. Food Sci. 69: 405–411 (2004)

    Article  Google Scholar 

  16. Da Silva P, Moreira R. Vacuum frying of high quality fruit and vegetable based snacks. LWT-Food Sci. Technol. 41: 1758–1767 (2008)

    Article  Google Scholar 

  17. Andrés-Bello A, García-Segovia P, Martínez-Monzo J. Vacuum frying: An alternative to obtain high-quality dried products. Food Eng. Rev. 3: 63–78 (2011)

    Article  Google Scholar 

  18. Gazmuri AM, Bouchon P. Analysis of wheat gluten and starch matrixes during deep-fat frying. Food Chem. 115: 999–1005 (2009)

    Article  CAS  Google Scholar 

  19. Aguilera JM. Food product engineering: Building the right structures. J. Sci. Food Agr. 86: 1147–1155 (2006)

    Article  CAS  Google Scholar 

  20. Gebhardt B. Oils and fats in snack foods. Vol 3, pp. 409–428. In: Bailey’s Industrial Oil & Fat Products. Hui YI (ed). 5th ed. Wiley, Chichester, NY, USA (1996)

    Google Scholar 

  21. Baumann B, Escher F. Mass and heat transfer during deep-fat frying of potato slices, rate of drying, and oil uptake. LWT-Food Sci. Technol. 42: 17–22 (1995)

    Google Scholar 

  22. Yang JH, Park HY, Kim, YS, Choi IW, Kim SS, Choi HD. Quality characteristics of vacuum-fried snacks prepared from various sweet potato cultivars. Food Sci. Biotechnol. 21: 525–530 (2012)

    Article  CAS  Google Scholar 

  23. Sobukola OP, Dueik V, Bouchon P. Understanding the effect of vacuum level in structure development and oil absorption in vacuum-fried wheat starch and gluten based snacks. Food Bioprocess Tech.: DOI 10.1007/s11947-012-0899-1 (2012)

    Google Scholar 

  24. Mariscal M, Bouchon P. Comparison between atmospheric and vacuum frying of apple slices. Food Chem. 107: 1561–1569 (2008)

    Article  CAS  Google Scholar 

  25. AOAC. Official Methods of Analysis of AOAC Intl. 15th ed. Method 963.15. Association of Official Analytical Chemists, Washington, DC, USA (1990)

    Google Scholar 

  26. Yam K, Papadakis S. A simple digital imaging method for measuring and analysing color of food surfaces. J. Food Eng. 61: 137–142 (2004)

    Article  Google Scholar 

  27. Ufheil G, Escher F. Dynamics of oil uptake during deep-fat frying of potato slices. LWT-Food Sci. Technol. 52: 640–644 (1996)

    Article  Google Scholar 

  28. Moreira RG, Sun X, Chen Y. Factors affecting oil uptake in tortilla chips in deep-fat frying. J. Food Eng. 31: 485–498 (1997)

    Article  Google Scholar 

  29. Bouchon P, Aguilera JM, Pyle DL. Structure-oil relationship during deep fat frying. J. Food Sci. 68: 2711–2716 (2003)

    Article  CAS  Google Scholar 

  30. Garayo J, Moreira R. Vacuum frying potato chips. J. Food Eng. 55: 181–191 (2002)

    Article  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Department of Food Science and Technology, Federal University of Agriculture, P.M.B. 2240, Abeokuta, Nigeria

    Olajide Philip Sobukola

  2. Department of Chemical and Bioprocess Engineering, Pontifical Universidad Catolica de Chile, P.O. Box 306, 6904411, Santiago, Chile

    Olajide Philip Sobukola, Veronica Dueik, Loreto Munoz & Pedro Bouchon

Authors
  1. Olajide Philip Sobukola
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Veronica Dueik
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Loreto Munoz
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Pedro Bouchon
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Olajide Philip Sobukola.

Rights and permissions

Reprints and permissions

About this article

Cite this article

Sobukola, O.P., Dueik, V., Munoz, L. et al. Comparison of vacuum and atmospheric deep-fat frying of wheat starch and gluten based snacks. Food Sci Biotechnol 22 (Suppl 1), 177–182 (2013). https://doi.org/10.1007/s10068-013-0064-2

Download citation

  • Received:

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s10068-013-0064-2

Keywords

Search

Navigation