Effect of oil surface activity on oil absorption behavior of potato strips during frying process

• Published in: Food chemistry 2021-12, Vol.365, p.130427-130427, Article 130427
• Main Authors: Liu, Ying, Tian, Jianjun, Duan, Zhenhua, Li, Jinwei, Fan, Liuping
• Format: Article
• Language: English
• Subjects: Frying; Oil properties; Oil uptake; Potato strips; Temperature
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2021.130427

•Viscosity and interfacial tension of PO and SBO increased with frying temperature.•Surfactant content (DAG, MAG and TPC) of oil increased with frying temperature.•Viscosity and surface activity of oil affected the oil absorption of fried strips.•Viscosity and surface activity mainly affected absorption of SO of fried strips.•Frying temperature and oil type showed no effect on surface tension. Oil absorption behavior of fried foods is affected by oil property during frying process. The present study investigated the effect of oil viscosity and surface activity on the oil uptake of fried potato strips with frying temperature. Results showed that oil content of palm oil (PO) and soybean oil (SBO) in fried strips increased with the frying temperature between 140 °C and 180 °C, while deceased at 200 °C. Oil distribution determined by LF-NMR and CLSM confirmed the changes of oil content of fried potato strips. Interfacial tension and surfactant content (monoglycerides, diglycerides, total polar compounds) of PO and SBO increased with frying temperature and affected the oil absorption of fried strips. Frying temperature and oil type showed no effect on surface tension. Besides, the higher level of viscosity, interfacial tension and surfactants of SBO than those of PO facilitated the more SO and TO of fried potato strips.