Abstract—In potato processing the common cooking methods are frying and roasting. During frying several chemical and physical changes take place, including oil and water interaction which is related to the heat-mass transfer phenomena wherefrom the nutritional quality of the product is changed. The aim of the research was to evaluate oil absorption by roasted and fried potatoes. Oil absorption and water loss of five common Latvian potato varieties Lenora, Brasla, Imanta, Zile and Madara was evaluated A two-year research was conducted during two periods: just after harvesting and after six months of storage. Three commonly used cooking methods were applied: deep fat frying, shallow frying and roasting in oven. Time-temperature was controlled. Fat content in fried potatoes in 100 g of DW by the types of frying differs significantly (p < 0.001). A close linear correlation was found between the fat content and moisture (R²=0.815).

Index Terms—Deep-fat frying, fat content, potatoes, roasting, shallow frying, variety.

R. Galoburda, I. Murniece, and D. Karklina are with the Faculty of Food Technology, Latvia University of Agriculture, Liela street 2, Jelgava, Latvia (e-mail:ruta.galoburda@llu.lv, irisa.murniece@llu.lv, daina.karklina@llu.lv).

 

Cite:Ruta Galoburda, Irisa Murniece, and Daina Karklina, "The Amount of Fat Absorbed by Non-Stored and Stored Potatoes after Frying and Roasting," International Journal of Bioscience, Biochemistry and Bioinformatics vol. 3, no. 4, pp. 345-348, 2013.