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Journals / Afyon Kocatepe Üniversitesi Fen ve Mühendislik Bilimleri Dergisi / 2026 / Cilt: 26 Sayı: 2

Effect of Ohmic Heating and Ultrasound Pretreatments on Oil Absorption and Other Quality Parameters of Fried Purple Potatoes

Ohmik Isıtma ve Ultrases Ön İşlemlerinin Kızartılmış Mor Patatesin Yağ Emilimi ve Diğer Kalite Parametreleri Üzerindeki Etkisi

Nihal Türkmen Erol(ULUDAĞ ÜNİVERSİTESİ)0000-0002-5682-0177
Bige Karaman(Bursa Uludağ Üniversitesi)0000-0001-6128-7453
Ferda Sarı(CUMHURİYET ÜNİVERSİTESİ)0000-0002-2249-3489
Pages
383–392
Publication Date
2026-03-27
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

As a result, OH pretreatment was found to be the most appropriate method for fried purple potato production due to its short processing time, low oil absorption and richness in bioactive substances.

📌 3 Key Takeaways

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Objective & Hypothesis:In this study, the effects of different pretreatments (boiling in water (WB), ultrasound (US) and ohmic heating (OH)) on the oil absorption of purple potatoes during frying and the changes in the quality parameters of the product (total polyphenols (TP), in-vitro digestibility, total flavonoids (TF), antioxidant capacity (AC), chlorogenic acid (CA) and textural properties) were investigated.
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Key Findings & Data:Ilkmor) were pretreated and fried in oil heated to 180°C for 6 min.
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Conclusion & Impact:As a result, OH pretreatment was found to be the most appropriate method for fried purple potato production due to its short processing time, low oil absorption and richness in bioactive substances.
🔬Design:Araştırma Makalesi
📍Scope:Comprehensive Sample
⚙️Variables:Emerging technologies · Oil · Antioxidant

Abstract

In this study, the effects of different pretreatments (boiling in water (WB), ultrasound (US) and ohmic heating (OH)) on the oil absorption of purple potatoes during frying and the changes in the quality parameters of the product (total polyphenols (TP), in-vitro digestibility, total flavonoids (TF), antioxidant capacity (AC), chlorogenic acid (CA) and textural properties) were investigated. In order to obtain products with high nutritional content with low oil content, purple potatoes (Solanum tuberosum L. var. Ilkmor) were pretreated and fried in oil heated to 180°C for 6 min. According to the analysis results after cooling to room temperature, the pretreatments significantly affected the oil absorption and quality parameters of fried potatoes. The oil content of fried potatoes varied between 21.37% and 25.68% depending on the applied pretreatment. The highest TP (58.40 mg GAE/100g DM), TF (152.67 mg RE/100g DM) and AC (307.29 mmol AAE/100g DM) values were determined in OH-treated potatoes. While TP and AK contents of potatoes boiled and fried in water were found to be low, the highest CA (3049.99 mg/100g DM) and polyphenol bioaccessibility (97.46%) were determined in WB-applied potatoes. US-treated potatoes had the highest hardness value, followed by WB and OH pretreatments, respectively. As a result, OH pretreatment was found to be the most appropriate method for fried purple potato production due to its short processing time, low oil absorption and richness in bioactive substances.

Özet

Bu çalışmada, farklı ön işlemlerin ((suda haşlama (SH), ultrases (US) ve ohmik ısıtma (OI)) kızartma sırasında mor patatesin yağ emilimi ile ürünün kalite parametrelerindeki (toplam polifenol (TP), in-vitro sindirim, toplam flavonoid (TF), antioksidan kapasite (AK), klorojenik asit (KA) ve dokusal özellikler) değişimler üzerine etkisi araştırılmıştır. Düşük yağ içeriğine sahip besin içeriği yüksek ürün eldesi amacıyla mor patatesler (Solanum tuberosum L. var. Ilkmor) ön işlemlere tabi tutulup, 180°C’ye ısıtılan fritöz içindeki yağda 6 dakika süreyle kızartılmıştır. Oda sıcaklığına soğutulduktan sonra yapılan analiz sonuçlarına göre uygulanan ön işlemler, kızartılmış patatesin yağ emilimini ve kalite parametrelerini önemli ölçüde etkilemiştir. Ürünlerin yağ içeriği, uygulanan ön işleme bağlı olarak %21.37 ile %25.68 arasında değişmiştir. En yüksek TP (58.40 mg gallik asit eşdeğeri-GAE/100g kuru madde-KM), TF (152.67 mg rutin eşdeğeri-RE/100g KM) ve AK (307.29 mmol askorbik asit eşdeğeri-AAE/100g KM) değerleri, OI uygulanmış patateste tespit edilmiştir. Suda haşlanıp kızartılan patateslerin TP ve AK içerikleri düşük bulunurken, en fazla KA (3049.99 mg/100g KM) ve polifenol biyoerişilebilirliği (%97.46) SH uygulanmış patateste saptanmıştır. US uygulanmış patatesler en yüksek sertlik değerine sahip olup, bunu sırasıyla SH ve OI ön işlemleri takip etmiştir. Sonuç olarak, kızartılmış mor patates üretimi için işlem süresinin kısa olması, düşük yağ emilimi sağlaması ve biyoaktif maddeler yönünden zengin olması nedenlerinden dolayı OI ön işleminin en uygun yöntem olduğu saptanmıştır.

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Cite This Article

Erol, N. T., Karaman, B., Sarı, F. (2026). Effect of Ohmic Heating and Ultrasound Pretreatments on Oil Absorption and Other Quality Parameters of Fried Purple Potatoes. Afyon Kocatepe Üniversitesi Fen ve Mühendislik Bilimleri Dergisi, Cilt: 26 Sayı: 2, 383–392. https://doi.org/10.35414/akufemubid.1728022

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