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Development of Iron fortified potato fries through Vacuum assisted processing strategies

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Abstract

Potato fries, a relatively an untapped food matrix for fortification, was fortified with iron using vacuum impregnation technique and impact of this fortification on quality attributes (structure, color, texture, flavor, acrylamide, sensory characteristics) of the product was assessed. Further, to reduce the dietary restraints of consumers for fried fries, fat reduction was achieved using vacuum frying. Ferrous ammonium sulphate hexahydrate was used as a fortificant to yield 3.15 mg iron from 30 g fries (RACC for snacks- Recommended Amount Customarily Consumed). Effect of iron fortificant level, blanching, vacuum and restoration time (independent variable) were evaluated on responses (iron impregnation level and firmness) of fries using box-behnken design of response surface methodology. Results showed that blanching time was the most significant variable affecting iron impregnation followed by iron concentration and vacuum time. Ferrous ammonium sulphate hexahydrate was found to be the most appropriate fortificant since reflecting the least colour and sensory changes in fries. A fortified raw potato fries when fried under vacuum, provided better retention of colour and reduced fat absorption (by 17.72%) with comparable crispiness (0.37 kg/sec vs 0.35 kg/sec), firmness (0.39 kg/sec vs 0.38 kg/sec), color (ΔE = 1.39) and sensory score (7.9 vs 8.1 on 9-point scale) with control fries.

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Data availability

The datasets used and/or analysed during the current study are available from the corresponding author on reasonable request.

Code availability

NA.

The work described has not been published before neither it is under consideration for publication elsewhere. Its submission to JFST publication has been approved by all authors as well as the responsible authorities- tacitly or explicitly- at (Amity Institute of Food Technology & CPRI SHIMLA) where the work has been carried out. If accepted, it will not be published elsewhere in the same form, in English or in any other language, including electronically without the written consent of the copyright holder. JFST will not be responsible should there be any claims for compensation or dispute on authorship.

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Acknowledgements

The authors gratefully acknowledge the support provided by Dr. Brajesh Singh, Head Division of CPB & PHT, ICAR-CPRI, Shimla, Himachal Pradesh, India and Titen Biotech Limited, Delhi, India for providing fortificant

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Authors and Affiliations

  1. Amity Institute of Food Technology, Amity University, Noida, Uttar Pradesh, 201303, India

    Pratibha Tiwari & Monika Thakur

  2. Division of Food Science & Postharvest Technology, ICAR-IARI, New Delhi, 110012, India

    Alka Joshi & Bindvi Arora

  3. Dividsion of CPB & PHT, ICAR-CPRI, Shimla, HP-171001, India

    Pinky Raigond

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  1. Pratibha Tiwari
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  4. Pinky Raigond
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Contributions

PRATIBHA TIWARI– Analysis and writing of original draft.

MONIKA THAKUR–Concept, Writing and editing of original draft.

ALKA JOSHI: Methodology, Concept and Execution of work, editing of revised draft.

PINKY RAIGOND: Flavour compound analysis, Execution of work.

BINDVI ARORA: Statistical Analysis.

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Correspondence to Monika Thakur.

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Tiwari, P., Thakur, M., Joshi, A. et al. Development of Iron fortified potato fries through Vacuum assisted processing strategies. J Food Sci Technol 59, 4644–4652 (2022). https://doi.org/10.1007/s13197-022-05543-9

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  • DOI: https://doi.org/10.1007/s13197-022-05543-9

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