Evaluation of frying conditions and their association with oil absorption among four varieties of potato

Abstract

The objective of this study was to determine the optimal frying time and temperature to achieve desirable quality attributes in four potato varieties. For this purpose, a 3² factorial design was developed, analyzing color using the CIELAB scale, moisture, fat content, acrylamides, and texture. Process optimization was performed using a desirability function approach. µRaman spectroscopy was used to evaluate the fat content within the potato. The results indicate that each potato variety requires a specific frying process to obtain a desirable product. Furthermore, Raman spectroscopy proved to be a suitable technique for monitoring fat content.