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

Oblitas J.; Exebio Lozano J. · Comunicata Scientiae (2026) · DOI: 10.14295/cs.v17.4385

Resumen

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.

Instituciones: Universidad Privada del Norte