Effect of β-cyclodextrin and sodium chloride on apparent density of potato during frying

The use of compounds such as cyclodextrins and strong electrolytes, that can affect surface tension between food and oil during deep-fat frying process, influences the quality of the fried product including apparent density. The aim of this study was to investigate the effect of β-cyclodextrin and sodium chloride addition to oil on apparent density kinetics and its modeling during deep-fat frying of potato strips. In this research, β-cyclodextrin was added to oil at 0.3 and 0.6 g/l and sodium chloride was added at 1 and 3%. Then, potato strips were fried at 150, 170 and 190°C for 90, 180, 270 and 360 seconds. The results showed that by increasing process time, apparent density of various samples is decreased. Furthermore, by increasing the temperature from 150 to 190°C, the trend of decrease in apparent density intensified. In additioin, sodium chloride and β-cyclodextrin treatments in both concentrations, separately and simultaneously, significantly increased apparent density compared to control samples. Also, a number of experimental models were proposed to model the parameterduring deep-fat frying. The average correlation coefficient between the experimental results with the results of the models was considerable.