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A Review of Factors Affecting Fat Absorption in Hot Chips

Mehta, Urmil and Swinburn, Boyd 2001, A Review of Factors Affecting Fat Absorption in Hot Chips, Critical reviews in food science nutrition, vol. 41, no. 2, pp. 133-154.


Title A Review of Factors Affecting Fat Absorption in Hot Chips
Author(s) Mehta, Urmil
Swinburn, Boyd
Journal name Critical reviews in food science nutrition
Volume number 41
Issue number 2
Start page 133
End page 154
Publisher Taylor & Francis Inc
Place of publication Abingdon, England
Publication date 2001-03
ISSN 1040-8398
1549-7852
Keyword(s) hot chips
deep-frying
fat absorption
degradation
fats and oils
frying practices
Summary Consumption of hot chips is a convenience food in most countries. Unfortunately, these are high in fat and contribute to fat-related diseases in societies with a high fat consumption. There is substantial scope through best-practice deep-frying techniques for producing lower fat, high-quality chips. From a review of the literature, the main factors associated with a lower-fat content of chips are thick (>12 mm), straight cut chips; cryogenic freezing methods; low moisture content of potatoes (specific gravity >1.1); frying fat: chip volume ratio of 6:1; frying at optimal temperature (180 to 185°C) during cooking and turning the temperature down (∼140°C) and covering the vats during slack periods; vigorously shaking the basket and hanging it over the deep fryer to drain after frying; maintaining the quality of the frying fat by regularly skimming the cracklings, filtering the fat, and topping up the fryer with fresh fat; keeping the fat turnover <5 days; regular cleaning of frying equipment. It is important that all deep frying operators are adequately trained in these techniques. It is also important that the frying medium is low in saturated and trans fatty acids (<20%) because of their effects on blood lipids and low in linolenic acid (<3%) because it is readily degraded. The widespread implementation of best-practice deep-frying would reduce fat content of hot chips and thus lower overall fat consumption.
Language eng
Field of Research 111199 Nutrition and Dietetics not elsewhere classified
HERDC Research category C1.1 Refereed article in a scholarly journal
Copyright notice ©2001, CRC Press LLC
Persistent URL http://hdl.handle.net/10536/DRO/DU:30009428

Document type: Journal Article
Collection: School of Exercise and Nutrition Sciences
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Created: Mon, 13 Oct 2008, 16:00:24 EST