Effect of Bene Kernel Oil and Its Unsaponifiable Matter Fraction and Salep Hydrocolloid during Deep Fat Frying on Kinetic Oil Uptake by Potato Strips

This study examined the influence of pre-frying treatments and oil type on the moisture outflow and oil uptake during the frying of potato strips. The pre-treatments were 6 min blanching in a 85°C a water bath containing 0.5% calcium chloride and immersion in a 1% solution of carboxymethyl cellulose; 6 min blanching in a 85°C water bath containing 0.5% calcium chloride and immersion in a 2% solution of salep; and the control condition. The type of oil used was CAO containing 0.1% bene kernel oil (BKO), 100 ppm unsaponifiable matter fraction of BKO and 100 ppm tert-butylhydroquinone (TBHQ). The potato strips were fried for 7 min. The results showed that the antioxidative additives and pre-frying treatments decreased moisture loss and oil absorption (R2 > 0.91). The ability of the UFB and BKO to decrease oil uptake was similar to that for TBHQ. The carboxymethyl cellulose decreased oil uptake better than did the salep.