Novel Approach to French Fries: Food Products from Potato and Rice Extruded
DOI:
https://doi.org/10.35588/ax8yr664Keywords:
potato, rice, food technology, food processingAbstract
This study aimed to craft an extruded product resembling conventional French fries, utilizing rice as the primary ingredient, and incorporating potato blends to enhance physicochemical and sensory attributes during frying. Mashed potatoes, rice flour, and additives were processed using a twin-screw extruder, followed by frying at 160°C for 2.15 minutes in three stages. In stage I, four formulations were assessed, with the formulation comprising 70% mashed potato, 30% rice flour, and 0.1% salt displaying superior acceptability and minimal oil absorption (8%). Stage II compared vacuum application to non-vacuum conditions, revealing enhanced sensory acceptability with vacuum due to improved texture and firmness. Combining optimal conditions, stage III yielded the best formulation of 70% mashed potatoes, 30% rice flour, 0.1% salt, and 48% moisture. Extrusion conditions result in heightened sensory evaluation across sensorial parameters. This study pioneers a novel avenue for producing healthier rice-based French fry alternatives via extrusion technology, ameliorating frying attributes.
Downloads
References
Almendares Calderón, L., García Mena, V.A., and Román Miranda, J.M. (2020). Development of an Extruded Food Product Similar to Fried Potatoes, Based on By-products of Potatoes and Rice. Physicochemical and Microbiological evaluation. Food Science and Technology, 41, 359-364. https://doi.org/10.1590/fst.03820
AOAC (2016). The Official Methods of Analysis of AOAC International. 20th edition. Association of Official Chemist.
Arslan, M. et al. (2018). Oil Uptake by Potato Chips or French Fries: A Review. European Journal of Lipid Science and Technology, 120(10), 1800058. https://doi.org/10.1002/ejlt.201800058
Choton, S., Gupta, N., Bandral, J.D., Anjum, N., and Choudary, A. (2020). Extrusion Technology and its Application in Food Processing: A Review. The Pharma Innovation Journal, 9(2), 162-168. https://doi.org/10.22271/tpi.2020.v9.i2d.4367
Csákvári, T., Elmer, D., Németh, N., Komáromy, M., Kajos, L.F., Kovács, B., and Boncz, I. (2023). Assessing the Per Capita Food Supply Trends of 38 OECD Countries Between 2000 and 2019–A Joinpoint Regression Analysis. Life, 13(5), 1091. https://doi.org/10.3390/life13051091
Devaux, A., Goffart, J.P., Kromann, P., Andrade-Piedra, J., Polar, V., and Hareau, G. (2021). The Potato of the Future: Opportunities and Challenges in Sustainable Agri-food Systems. Potato Research, 64(4), 681-720. https://doi.org/10.1007/s11540-021-09501-4
Eliasson, A.C. (Ed.). (2004). Starch in Food: Structure, Function and Applications. CRC Press.
Gheorghe, L., Nemteanu, R., Clim, A., Botnariu, G.E., Costache, I.I., and Plesa, A. (2023). Risk Scores for Prediction of Major Cardiovascular Events in Non-Alcoholic Fatty Liver Disease: A No Man’s Land? Life, 13(4), 857. https://doi.org/10.3390/life13040857
Haros, C.M., Reguera, M., Sammán, N., and Paredes-López, O. (Eds.). (2023). Latin-American Seeds: Agronomic, Processing and Health Aspects. CRC Press. https://doi.org/10.1201/9781003088424
Heydari, F., Mohebbi, M., Varidi, M.J., and Varidi, M. (2021). Development of Low-fat Chicken Nuggets Using Fish Protein Concentrate in Batter Formulation. Iranian Food Science & Technology Research Journal, 17(3). https://doi.org/10.22067/ifstrj.v17i3.82606
Kutlu, N., Pandiselvam, R., Saka, I., Kamiloglu, A., Sahni, P., and Kothakota, A. (2022). Impact of Different Microwave Treatments on Food Texture. Journal of Texture Studies, 53(6), 709-736. https://doi.org/10.1111/jtxs.12635
Liu, Y., Tian, J., Zhang, T., and Fan, L. (2021). Effects of Frying Temperature and Pore Profile on the Oil Absorption Behavior of Fried Potato Chips. Food Chemistry, 345, 128832. https://doi.org/10.1016/j.foodchem.2020.128832
Mambrini, S.P. et al. (2023). Ultra-Processed Food Consumption and Incidence of Obesity and Cardiometabolic Risk Factors in Adults: A Systematic Review of Prospective Studies. Nutrients, 15(11), 2583. https://doi.org/10.3390/nu15112583
Mathlouthi, M. (2001). Water Content, Water Activity, Water Structure and the Stability of Foodstuffs. Food Control, 12(7), 409-417. https://doi.org/10.1016/S0956-7135(01)00032-9
Moon, K.M., Kwon, E.B., Lee, B., and Kim, C.Y. (2020). Recent Trends in Controlling the Enzymatic Browning of Fruit and Vegetable Products. Molecules, 25(12), 2754. https://doi.org/10.3390/molecules25122754
Mullay, M. (2010). Dictionary of Food Science and Technology. Reference Reviews, 24(6), 31-32. https://doi.org/10.1108/09504121011067148
Oppong, D., Panpipat, W., Cheong, L.Z., and Chaijan, M. (2022). Rice Flour-emulgel as a Bifunctional Ingredient, Stabiliser-cryoprotactant, for Formulation of Healthier Frozen Fish Nugget. LWT, 159, 113241. https://doi.org/10.1016/j.lwt.2022.113241
Parikh, D.M. (2015). Vacuum Drying: Basics and Application. Chemical Engineering, 122(4), 48-54.
Paudel, A., Worku, Z.A., Meeus, J., Guns, S., and Van den Mooter, G. (2013). Manufacturing of Solid dispersions of Poorly Water Soluble Drugs by Spray Drying: Formulation and process Considerations. International Journal of Pharmaceutics, 453(1), 253-284. https://doi.org/10.1016/j.ijpharm.2012.07.015
Rustad, T. (2009). Lipid oxidation. In L.M.L. Nollet and F. Toldrá (Eds.), Handbook of Seafood and Seafood Products Analysis (pp. 87-93). CRC Press.
Saini, R., Kaur, S., Aggarwal, P., and Dhiman, A. (2023). The Influence of Conventional and Novel Blanching Methods on Potato Granules, Phytochemicals, and Thermal Properties of Colored Varieties. Frontiers in Nutrition, 10, 1178797. https://doi.org/10.3389/fnut.2023.1178797
Shao, F. and Wan, Q. (2019). Recent Progress on Jet Printing of Oxide-based thin Film Transistors. Journal of Physics D: Applied Physics, 52(14), 143002. https://doi.org/10.1088/1361-6463/aafd79
Weber, A.C., Weber, D.A., Costa, B., Dahmer, B.R., Cordeiro, S.G., Hoehne, L., and Ethur, E.M. (2023). Nutritional, Textural and Sensory Properties of Lasagna Dough Containing Air Yam, a Non-conventional Edible Plant. Journal of Food Science and Technology, 60(4), 1332-1341. https://doi.org/10.1007/s13197-023-05679-2
Yadav, G.P., Dalbhagat, C.G., and Mishra, H.N. (2022). Effects of Extrusion Process Parameters on Cooking Characteristics and Physicochemical, Textural, Thermal, Pasting, Microstructure, and Nutritional Properties of Millet‐based Extruded Products: A Review. Journal of Food Process Engineering, 45(9), e14106. https://doi.org/10.1111/jfpe.14106
Zhang, X., Zhang, M., and Adhikari, B. (2020). Recent Developments in Frying Technologies Applied to Fresh Foods. Trends in Food Science & Technology, 98, 68-81. https://doi.org/10.1016/j.tifs.2020.02.007
