The effects of oils and frying temperatures on the texture and fat content of potato crisps

The purpose of the study was to determine the effects of oils and frying temperatures on fat content and texture of potato crisps. terial used for the study consisted of eight kinds of vegetable oils: sunflower, rapeseed, soybean, olive, peanut, palm, partially hydrogenated rapeseed oil (modified oil I) and a mixture of hydrogenated rapeseed oil with palm oil (modified oil II). Potato crisps were fried in oils heated to 150, 170 and 190 °C. The measurements included: fat content of crisps determined by the Soxhlet method and texture of crisps measured using an Instron 5544. Fatty acid content of oils was determined by gas chromatography. sults of the study showed that the amount of fat absorbed by the crisps, as well as their texture, depended on the kind of oil used for frying. A relationship between oleic acid content of oil and the texture of crisps fried in refined vegetable oils was found. Fat content and texture of crisps were also influenced by frying temperatures. Crisps absorbed less fat and their hardness was reduced by increasing frying temperatures.