Impact of Ohmic Heating and Ultrasound Pretreatments on Oil Absorption and Other Quality Parameters of Fried Potato

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dc.authoridINCEDAYI, BIGE/0000-0001-6128-7453
dc.contributor.authorSari, Ferda
dc.contributor.authorIncedayi, Bige
dc.contributor.authorErol, Nihal Turkmen
dc.contributor.authorAkpinar, Pinar
dc.contributor.authorCopur, Omer Utku
dc.date.accessioned2024-10-26T18:07:49Z
dc.date.available2024-10-26T18:07:49Z
dc.date.issued2024
dc.departmentSivas Cumhuriyet Üniversitesi
dc.description.abstractIn this study, the effect of pretreatments ((hot water blanching (HWB), ultrasound (US) and ohmic heating (OH)) on reducing the oil absorption of potato during frying and the changes in the quality parameters of the product ((total polyphenol (TP), in vitro digestion, total flavonoid (TF), antioxidant capacity (AC), chlorogenic acid (CA), textural and sensorial properties)) were investigated. The pretreatments applied significantly affected oil absorption and quality parameters of fried potato. The oil content of fried potatoes ranged from 26.06 to 32.01% depending on the pretreatment. OH-pretreated potato had the highest content of TP (41.27 mg GAE/100 g dry matter-DM), TF (32.89 mg RE/100 g DM) and CA (1.72 mg/100 g DM). However, there was no significant difference between the pretreatments in terms of bioaccessibility of polyphenols at the end of digestion. Also, AC value of fried potato pretreated by OH (124.13 mmol AAE/100 g DM) was higher compared to that of fresh potato (83.91 mmol AAE/100 g DM), but other two pretreatments caused a decrease in AC. The highest hardness was observed in HWB-treated potato strips. OH-treated potato had the best color parameters. Sensory data indicated that US-pretreated potato had the highest sensory scores followed by OH- and HWB-pretreated ones, respectively. Consequently, based on the above comprehensive quality evaluation, it can be suggested that OH pretreatment is a better choice for preparing deep fried potato.
dc.description.sponsorshipBursa Uludag University
dc.description.sponsorshipNo Statement Available
dc.identifier.doi10.1007/s11540-024-09740-1
dc.identifier.issn0014-3065
dc.identifier.issn1871-4528
dc.identifier.scopus2-s2.0-85192971128
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1007/s11540-024-09740-1
dc.identifier.urihttps://hdl.handle.net/20.500.12418/29683
dc.identifier.wosWOS:001222379200002
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherSpringer
dc.relation.ispartofPotato Research
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectBioactive compounds
dc.subjectFrying
dc.subjectOhmic heating
dc.subjectOil absorption
dc.subjectPotato
dc.titleImpact of Ohmic Heating and Ultrasound Pretreatments on Oil Absorption and Other Quality Parameters of Fried Potato
dc.typeArticle

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