KIZARTMA VE FIRINLAMA YÖNTEMLERİNİN PATATES CİPSLERİNİN KALİTE ÖZELLİKLERİ ÜZERİNE ETKİSİNİN İNCELENMESİ

Bu çalışmada patates cipsi üretiminde kullanılan kızartma ve fırınlama yöntemlerinin patates cipsinin kalite özellikleri olan rengi ve tekstürü üzerine etkisi incelenmiştir. Fırınlama ve kızartma işlemleri belirli kalınlıktaki (1.4 ± 0.1 mm) patates dilimlerine 170, 180 ve 190˚C'de uygulanmıştır. Kızartma ve fırınlama işlemi süresince patates cipslerinin iç kısmı ve yüzey sıcaklıklarındaki değişimi ölçülmüş ve sonrasında tekstür ve renk ölçümleri gerçekleştirilmiştir. Fırınlanmış örneklerin (0,91 mm, 170˚C; 0,65 mm, 180˚C; 1,14 mm, 190˚C) deformasyon değerleri kızartılmış örneklerden (1,77 mm,170˚C; 1,09 mm, 180˚C; 2,24 mm, 190˚C) düşük, sertlik değerleri ise fırınlanmış örneklerin (3,90 N/mm, 170˚C; 3,17 N/mm, 180˚C; 2,33 N/mm, 190˚C) kızartılmış örneklerden (1,88 N/mm, 170˚C; 2,85 N/mm, 180˚C; 0,99 N/mm, 190˚C) yüksek ve Fmax değerlerinin her iki örnek için benzer olduğu görülmüştür. Renk değerleri incelendiğinde fırınlanmış örnekler turuncumsu sarı, kızarmış örnekler parlak sarı olarak tanımlanmış ve toplam renk değişimin kızarmış ürünlerde 16.7 - 22.3, fırınlanmışta ise 21.7 - 37.4 olduğu görülmüştür. Sonuçlar, daha az yağ kullanılması nedeni ile sağlıklı bir pişirme yöntemi olarak önerilen fırınlama işleminin patates cipsi üretiminde arzu edilmeyen tekstür ve renk oluşumuna neden olduğunu göstermiştir.

Anahtar Kelimeler:

Patates cipsi, kızartma, fırınlama, kalite özellikleri

EFFECT OF BAKING AND FRYING METHODS ON QUALITY CHARACTERISTICS OF POTATO CHIPS

Effect of cooking method (baking and frying) on quality attributes of potato chips was investigated in this study. Baking and frying experiments were conducted at 170, 180, 190˚C using potato slices with a thickness of 1.4 mm. Texture and color measurements were carried out and surface and internal temperatures of potato slices were monitored during the experiments. Fmax values of potato chips were found around 2.5 N for both treatments, deformation values of baked samples (0.91 mm at 170˚C, 0.65 mm at 180˚C 1.14 mm for 190˚C) were lower than fried ones (1.77 mm at 170˚C, 1.09 mm at 180˚C, 2.24 mm for 190˚C). Hardness values of baked samples (3.90 N/mm at 170˚C, 3.17 N/mm at 180˚C, 2.33 N/mm at190˚C) were higher than fried ones (1.88 N/mm at 170˚C, 2.85 N/mm at 180˚C, 0.99 N/mm for 190˚C). Colors of fried and baked potato chips were orange yellow and brilliant yellow, total color changes were determined in the range of 16.7 - 22.3 and 21.7 – 37.4, respectively. The results showed that baking process failed to provide acceptable quality attributes although it is considered as healthy alternative to frying due to its potential to provide texture and color with existence of less oil.

Keywords:

Potato chips, frying, baking, quality properties,

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