Physical properties of french fries made with quinoa and opuntia-peel flours
Keywords:
french fries substitute, frying, quinoa flour, opuntia peel, extrusion
Abstract
A large part of the world population consumes fast food on a regular basis. Most of these menus are accompanied by french fries. Their consumption does not represent a major nutritional contribution, and the frying process incorporates a considerable amount of oil into the french fries, increasing the risks of diseases such as obesity. The objective of the present work was to evaluate the physical and textural properties of a potato chip substitute made by extrusion technology with the incorporation of flours of a nutritious cereal such as quinoa and prickly pear peel in its formulation. Color and porosity were evaluated by image analysis. Texture by mechanical compression tests with an Instron universal testing machine and oil absorption rate by a modified compression method. Sticks of a potato substitute were obtained and fried by immersion in oil at 180 °C in the same way as a commercial pre-fried product. The firmness of the sticks (4.5 N) is 30 % higher than the commercial product, while the oil absorption rate (6.25 %) of the products obtained is three times lower. This phenomenon could be due to the fiber content present in the prickly pear peel flour and protein content in the quinoa flour. It is concluded that is possible to elaborate products similar to traditional and commercial potato chips, so that, without altering the consumption habits of the population, it can allow the intake of healthier foods.
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References
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Dehghannya, J., & Ngadi, M. (2023). The application of pretreatments for producing low-fat fried foods: A review. Trends in Food Science & Technology, 140, 104150. https://doi.org/https://doi.org/10.1016/j.tifs.2023.104150
Esan, T. A., Sobukola, O. P., Sanni, L. O., Bakare, H. A., & Munoz, L. (2015). Process optimization by response surface methodology and quality attributes of vacuum fried yellow fleshed sweetpotato (Ipomoea batatas L.) chips. Food and Bioproducts Processing, 95, 27–37. https://doi.org/https://doi.org/10.1016/j.fbp.2015.03.008
Farkas, B. E., Singh, R. P., & Rumsey, T. R. (1996). Modeling heat and mass transfer in immersion frying. I, model development. Journal of Food Engineering, 29(2), 211–226. https://doi.org/https://doi.org/10.1016/0260-8774(95)00072-0
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Grahl, S., Palanisamy, M., Strack, M., Meier-Dinkel, L., Toepfl, S., & Mörlein, D. (2018). Towards more sustainable meat alternatives: How technical parameters affect the sensory properties of extrusion products derived from soy and algae. Journal of Cleaner Production, 198, 962–971. https://doi.org/https://doi.org/10.1016/j.jclepro.2018.07.041
Gutiérrez-Silva, G., Vásquez-Lara, F., Heredia-Sandoval, N. G., & Islas-Rubio, A. R. (2023). Effect of High-Protein and High-Fiber Breaders on Oil Absorption and Quality Attributes in Chicken Nuggets. Foods, 12(24), 4463. https://doi.org/10.3390/foods12244463
Guy, R. (2001). Extrusion Cooking: Technologies and Applications (R. Guy, Ed.; Elsevier, pp. 161–181). Woodhead Publishing Series in Food Science, Technology and Nutrition.
Heredia, A., Castelló, M. L., Argüelles, A., & Andrés, A. (2014). Evolution of mechanical and optical properties of French fries obtained by hot air-frying. LWT - Food Science and Technology, 57(2), 755–760. https://doi.org/https://doi.org/10.1016/j.lwt.2014.02.038
Hu, C., He, Y., Zhang, W., & He, J. (2024). Potato proteins for technical applications: Nutrition, isolation, modification and functional properties - A review. Innovative Food Science & Emerging Technologies, 91, 103533. https://doi.org/https://doi.org/10.1016/j.ifset.2023.103533
Martin, A., Osen, R., Karbstein, H. P., & Emin, M. A. (2021). Linking Expansion Behaviour of Extruded Potato Starch/Rapeseed Press Cake Blends to Rheological and Technofunctional Properties. Polymers, 13(2), 215. https://doi.org/10.3390/polym13020215
Medina, W., Skurtys, O., & Aguilera, J. M. (2010). Study on image analysis application for identification Quinoa seeds (Chenopodium quinoa Willd) geographical provenance. LWT - Food Science and Technology, 43(2), 238–246. https://doi.org/10.1016/j.lwt.2009.07.010
Medina, W. T., de la Llera, A. A., Condori, J. L., Aguilera, J. M., Llera, A. De, & Condori, J. L. (2011). Physical Properties and Microstructural Changes during Soaking of Individual Corn and Quinoa Breakfast Flakes. Journal of Food Science, 76(3), 254–265. https://doi.org/10.1111/j.1750-3841.2011.02054.x
Mohamed Latif, N. A., Mat Ropi, A. A., Dos Mohamad, A. M., & Shaharuddin, S. (2020). Fat reduction and characteristic enhancement of edible composite coating (Pectin-Maltodextrin) on fried potato chips. Materials Today: Proceedings, 31, A79–A84. https://doi.org/https://doi.org/10.1016/j.matpr.2020.12.659
Ochoa-Velasco, C. E., Palestina-Rivera, J., Ávila-Sosa, R., Navarro-Cruz, A. R., Vera-López, O., Lazcano-Hernández, M. A., & Hernández-Carranza, P. (2022). Use of green (Opuntia megacantha) and red (Opuntia ficus-indica L.) cactus pear peels for developing a supplement rich in antioxidants, fiber, and Lactobacillus rhamnosus. Food Science and Technology, 42. https://doi.org/10.1590/fst.101421
Parikh, A., & Takhar, P. S. (2016). Comparison of Microwave and Conventional Frying on Quality Attributes and Fat Content of Potatoes. Journal of Food Science, 81(11), E2743–E2755. https://doi.org/10.1111/1750-3841.13498
Rahimi, J., Adewale, P., Ngadi, M., Agyare, K., & Koehler, B. (2017). Changes in the textural and thermal properties of batter coated fried potato strips during post frying holding. Food and Bioproducts Processing, 102, 136–143. https://doi.org/https://doi.org/10.1016/j.fbp.2016.12.013
Ramadan, M. F., & Mörsel, J.-T. (2003). Recovered lipids from prickly pear [Opuntia ficus-indica (L.) Mill] peel: a good source of polyunsaturated fatty acids, natural antioxidant vitamins and sterols. Food Chemistry, 83(3), 447–456. https://doi.org/https://doi.org/10.1016/S0308-8146(03)00128-6
Sakonidou, E. P., Karapantsios, T. D., & Raphaelides, S. N. (2003). Mass transfer limitations during starch gelatinization. Carbohydrate Polymers, 53, 53–61. https://doi.org/10.1016/S0144-8617(03)00010-9
Salehi, F., Ghazvineh, S., & Amiri, M. (2024). Effect of basil seed gum coating and ultrasound pretreatment on frying time, oil uptake, hardness, color indexes, and sensory properties of potato slices. Ultrasonics Sonochemistry, 110, 107035. https://doi.org/https://doi.org/10.1016/j.ultsonch.2024.107035
Sandoval, A. J., Nuñez, M., Müller, A. J., Valle, G. Della, & Lourdin, D. (2009). Glass transition temperatures of a ready to eat breakfast cereal formulation and its main components determined by DSC and DMTA. Carbohydrate Polymers, 76(4), 528–534. https://doi.org/https://doi.org/10.1016/j.carbpol.2008.11.019
Teruel, M. del R., Gordon, M., Linares, M. B., Garrido, M. D., Ahromrit, A., & Niranjan, K. (2015). A Comparative Study of the Characteristics of French Fries Produced by Deep Fat Frying and Air Frying. Journal of Food Science, 80(2), E349–E358. https://doi.org/10.1111/1750-3841.12753
Tian, J., Chen, S., Shi, J., Chen, J., Liu, D., Cai, Y., Ogawa, Y., & Ye, X. (2017). Microstructure and digestibility of potato strips produced by conventional frying and air-frying: An in vitro study. Food Structure, 14, 30–35. https://doi.org/https://doi.org/10.1016/j.foostr.2017.06.001
Wang, Q.-L., Yang, Q., Kong, X.-P., & Chen, H.-Q. (2024). The addition of resistant starch and protein to the batter reduces oil uptake and improves the quality of the fried batter-coated nuts. Food Chemistry, 438, 137992. https://doi.org/https://doi.org/10.1016/j.foodchem.2023.137992
Yan, F., Li, N., & Hirota, K. (2021). QHSL: A quantum hue, saturation, and lightness color model. Information Sciences, 577, 196–213. https://doi.org/10.1016/j.ins.2021.06.077
Adedeji, A. A., & Ngadi, M. (2018). Impact of freezing method, frying and storage on fat absorption kinetics and structural changes of parfried potato. Journal of Food Engineering, 218, 24–32. https://doi.org/https://doi.org/10.1016/j.jfoodeng.2017.08.024
Alam, M. S., Kaur, J., Khaira, H., & Gupta, K. (2016). Extrusion and Extruded Products: Changes in Quality Attributes as Affected by Extrusion Process Parameters: A Review. Critical Reviews in Food Science and Nutrition, 56(3), 445–473. https://doi.org/10.1080/10408398.2013.779568
Al-Khusaibi, M., Ahmad Tarmizi, A. H., & Niranjan, K. (2015). On the Possibility of Nonfat Frying using Molten Glucose. Journal of Food Science, 80(1), E66–E72. https://doi.org/https://doi.org/10.1111/1750-3841.12713
Almendares, L., García, V. A., & Román, J. M. (2021). 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(2), 359–364. https://doi.org/10.1590/fst.03820
Beals, K. A. (2019). Potatoes, Nutrition and Health. American Journal of Potato Research, 96(2), 102–110. https://doi.org/10.1007/s12230-018-09705-4
Bhuiyan, M. H. R., & Ngadi, M. (2024). Post-fry oil distribution in batter coated fried foods. LWT, 194, 115819. https://doi.org/10.1016/J.LWT.2024.115819
Bouazizi, S., Montevecchi, G., Antonelli, A., & Hamdi, M. (2020). Effects of prickly pear (Opuntia ficus-indica L.) peel flour as an innovative ingredient in biscuits formulation. LWT - Food Science and Technology, 124, 109155. https://doi.org/https://doi.org/10.1016/j.lwt.2020.109155
Daniloski, D., D’Cunha, N. M., Speer, H., McKune, A. J., Alexopoulos, N., Panagiotakos, D. B., Petkoska, A. T., & Naumovski, N. (2022). Recent developments on Opuntia spp., their bioactive composition, nutritional values, and health effects. Food Bioscience, 47, 101665. https://doi.org/https://doi.org/10.1016/j.fbio.2022.101665
Dehghannya, J., & Ngadi, M. (2023). The application of pretreatments for producing low-fat fried foods: A review. Trends in Food Science & Technology, 140, 104150. https://doi.org/https://doi.org/10.1016/j.tifs.2023.104150
Esan, T. A., Sobukola, O. P., Sanni, L. O., Bakare, H. A., & Munoz, L. (2015). Process optimization by response surface methodology and quality attributes of vacuum fried yellow fleshed sweetpotato (Ipomoea batatas L.) chips. Food and Bioproducts Processing, 95, 27–37. https://doi.org/https://doi.org/10.1016/j.fbp.2015.03.008
Farkas, B. E., Singh, R. P., & Rumsey, T. R. (1996). Modeling heat and mass transfer in immersion frying. I, model development. Journal of Food Engineering, 29(2), 211–226. https://doi.org/https://doi.org/10.1016/0260-8774(95)00072-0
Ghaderi, A., Dehghannya, J., & Ghanbarzadeh, B. (2018). Momentum, heat and mass transfer enhancement during deep-fat frying process of potato strips: Influence of convective oil temperature. International Journal of Thermal Sciences, 134, 485–499. https://doi.org/https://doi.org/10.1016/j.ijthermalsci.2018.08.035
Grahl, S., Palanisamy, M., Strack, M., Meier-Dinkel, L., Toepfl, S., & Mörlein, D. (2018). Towards more sustainable meat alternatives: How technical parameters affect the sensory properties of extrusion products derived from soy and algae. Journal of Cleaner Production, 198, 962–971. https://doi.org/https://doi.org/10.1016/j.jclepro.2018.07.041
Gutiérrez-Silva, G., Vásquez-Lara, F., Heredia-Sandoval, N. G., & Islas-Rubio, A. R. (2023). Effect of High-Protein and High-Fiber Breaders on Oil Absorption and Quality Attributes in Chicken Nuggets. Foods, 12(24), 4463. https://doi.org/10.3390/foods12244463
Guy, R. (2001). Extrusion Cooking: Technologies and Applications (R. Guy, Ed.; Elsevier, pp. 161–181). Woodhead Publishing Series in Food Science, Technology and Nutrition.
Heredia, A., Castelló, M. L., Argüelles, A., & Andrés, A. (2014). Evolution of mechanical and optical properties of French fries obtained by hot air-frying. LWT - Food Science and Technology, 57(2), 755–760. https://doi.org/https://doi.org/10.1016/j.lwt.2014.02.038
Hu, C., He, Y., Zhang, W., & He, J. (2024). Potato proteins for technical applications: Nutrition, isolation, modification and functional properties - A review. Innovative Food Science & Emerging Technologies, 91, 103533. https://doi.org/https://doi.org/10.1016/j.ifset.2023.103533
Martin, A., Osen, R., Karbstein, H. P., & Emin, M. A. (2021). Linking Expansion Behaviour of Extruded Potato Starch/Rapeseed Press Cake Blends to Rheological and Technofunctional Properties. Polymers, 13(2), 215. https://doi.org/10.3390/polym13020215
Medina, W., Skurtys, O., & Aguilera, J. M. (2010). Study on image analysis application for identification Quinoa seeds (Chenopodium quinoa Willd) geographical provenance. LWT - Food Science and Technology, 43(2), 238–246. https://doi.org/10.1016/j.lwt.2009.07.010
Medina, W. T., de la Llera, A. A., Condori, J. L., Aguilera, J. M., Llera, A. De, & Condori, J. L. (2011). Physical Properties and Microstructural Changes during Soaking of Individual Corn and Quinoa Breakfast Flakes. Journal of Food Science, 76(3), 254–265. https://doi.org/10.1111/j.1750-3841.2011.02054.x
Mohamed Latif, N. A., Mat Ropi, A. A., Dos Mohamad, A. M., & Shaharuddin, S. (2020). Fat reduction and characteristic enhancement of edible composite coating (Pectin-Maltodextrin) on fried potato chips. Materials Today: Proceedings, 31, A79–A84. https://doi.org/https://doi.org/10.1016/j.matpr.2020.12.659
Ochoa-Velasco, C. E., Palestina-Rivera, J., Ávila-Sosa, R., Navarro-Cruz, A. R., Vera-López, O., Lazcano-Hernández, M. A., & Hernández-Carranza, P. (2022). Use of green (Opuntia megacantha) and red (Opuntia ficus-indica L.) cactus pear peels for developing a supplement rich in antioxidants, fiber, and Lactobacillus rhamnosus. Food Science and Technology, 42. https://doi.org/10.1590/fst.101421
Parikh, A., & Takhar, P. S. (2016). Comparison of Microwave and Conventional Frying on Quality Attributes and Fat Content of Potatoes. Journal of Food Science, 81(11), E2743–E2755. https://doi.org/10.1111/1750-3841.13498
Rahimi, J., Adewale, P., Ngadi, M., Agyare, K., & Koehler, B. (2017). Changes in the textural and thermal properties of batter coated fried potato strips during post frying holding. Food and Bioproducts Processing, 102, 136–143. https://doi.org/https://doi.org/10.1016/j.fbp.2016.12.013
Ramadan, M. F., & Mörsel, J.-T. (2003). Recovered lipids from prickly pear [Opuntia ficus-indica (L.) Mill] peel: a good source of polyunsaturated fatty acids, natural antioxidant vitamins and sterols. Food Chemistry, 83(3), 447–456. https://doi.org/https://doi.org/10.1016/S0308-8146(03)00128-6
Sakonidou, E. P., Karapantsios, T. D., & Raphaelides, S. N. (2003). Mass transfer limitations during starch gelatinization. Carbohydrate Polymers, 53, 53–61. https://doi.org/10.1016/S0144-8617(03)00010-9
Salehi, F., Ghazvineh, S., & Amiri, M. (2024). Effect of basil seed gum coating and ultrasound pretreatment on frying time, oil uptake, hardness, color indexes, and sensory properties of potato slices. Ultrasonics Sonochemistry, 110, 107035. https://doi.org/https://doi.org/10.1016/j.ultsonch.2024.107035
Sandoval, A. J., Nuñez, M., Müller, A. J., Valle, G. Della, & Lourdin, D. (2009). Glass transition temperatures of a ready to eat breakfast cereal formulation and its main components determined by DSC and DMTA. Carbohydrate Polymers, 76(4), 528–534. https://doi.org/https://doi.org/10.1016/j.carbpol.2008.11.019
Teruel, M. del R., Gordon, M., Linares, M. B., Garrido, M. D., Ahromrit, A., & Niranjan, K. (2015). A Comparative Study of the Characteristics of French Fries Produced by Deep Fat Frying and Air Frying. Journal of Food Science, 80(2), E349–E358. https://doi.org/10.1111/1750-3841.12753
Tian, J., Chen, S., Shi, J., Chen, J., Liu, D., Cai, Y., Ogawa, Y., & Ye, X. (2017). Microstructure and digestibility of potato strips produced by conventional frying and air-frying: An in vitro study. Food Structure, 14, 30–35. https://doi.org/https://doi.org/10.1016/j.foostr.2017.06.001
Wang, Q.-L., Yang, Q., Kong, X.-P., & Chen, H.-Q. (2024). The addition of resistant starch and protein to the batter reduces oil uptake and improves the quality of the fried batter-coated nuts. Food Chemistry, 438, 137992. https://doi.org/https://doi.org/10.1016/j.foodchem.2023.137992
Yan, F., Li, N., & Hirota, K. (2021). QHSL: A quantum hue, saturation, and lightness color model. Information Sciences, 577, 196–213. https://doi.org/10.1016/j.ins.2021.06.077
Published
2025-01-09
How to Cite
Guerra, R., Leon, A., Manzaneda, E., Apaza, E., Sucasaca, A., & Medina, W. (2025). Physical properties of french fries made with quinoa and opuntia-peel flours. Revista De La Facultad De Agronomía De La Universidad Del Zulia, 42(1), e254207. Retrieved from https://produccioncientificaluz.org/index.php/agronomia/article/view/43239
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Section
Food Technology
Copyright (c) 2025 Roenfi Guerra Lima, Alicia Leon Tacca, Eduardo Juan Manzaneda Cabala, Eva Roxana Apaza Cruz, Angel. Sucasaca Canaza, Wenceslao T. Medina Espinoza
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
