Investigation on the use of refined peanut oil for deep-fat fried potato chips production

The aim of this study was to investigate the potential of refined peanut oil for the production of potato (Solanum tuberosum L.) chips by deep-fat frying. For this purpose, most suitable variety Rumba and most suitable pretreatment refractive window drying (85 °C, 20 min) after blanching were determined. Potency of peanut oil (YFY) compared with palm oil (palm olein) (PY). In addition, the mixture of both oils (YFY: PY) was studied. The first time the chips go below 2% moisture content at 150, 170 and 190 °C; has been determined by kinetic study. The lowest oil absorption was obtained with YFY. As the frying temperature increased, the hardness value decreased for each oil type. Blanching and deep-fat frying steps reduced the lightness of potato slices. The total color changes in chips fried at 170 °C in ascending sort are listed as YFY, YFY: PY and PY. Total color change after frying was lower for YFY than YFY: PY and PY. In our study, refined peanut oil alone or mixed with palm oil showed promise in terms of both product quality in the production of potato chips by deep-fat frying