Keywords:

French fries substitute

Frying

Quinoa our

Opuntia peel

Extrusion

Physical properties of french fries made with quinoa and opuntia-peel ours

Propiedades físicas de papas fritas elaboradas con harinas de quinua y cáscara de tuna

Propriedades físicas de batatas fritas feitas com farinhas de quinoa e de casca de opuntia

Roen Guerra Lima

Alicia Leon Tacca

Eduardo Juan Manzaneda Cabala

Eva Roxana Apaza Cruz

Angel Sucasaca Canaza

Wenceslao T. Medina Espinoza*

Rev. Fac. Agron. (LUZ). 2025, 42(1): e254207

ISSN 2477-9407

DOI: https://doi.org/10.47280/RevFacAgron(LUZ).v42.n1.VII

Food technology

Associate editor: Dra. Gretty R. Ettiene Rojas

University of Zulia, Faculty of Agronomy

Bolivarian Republic of Venezuela.

Escuela Profesional de Ingeniería Agroindustrial, Facultad

de Ciencias Agrarias, Universidad Nacional del Altiplano de

Puno, Perú.

Received: 03-10-2024

Accepted: 21-12-2024

Published: 09-01-2025

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 ours

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 modied 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 rmness 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 ber content present in the prickly pear peel

our and protein content in the quinoa our. 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.

This scientic publication in digital format is a continuation of the Printed Review: Legal Deposit pp 196802ZU42, ISSN 0378-7818.

Rev. Fac. Agron. (LUZ). 2025, 42(1): e254207 January-March. ISSN 2477-9407.

2-7 |

Resumen

Gran parte de la población mundial consume habitualmente

comida rápida. La mayoría de estos menús tienen como acompañante

a las papas fritas. Su consumo no representa mayor aporte nutricional,

además, el proceso de fritura incorpora una cantidad considerable de

aceite a las papas fritas incrementando los riesgos de enfermedades

como la obesidad. El objetivo del presente trabajo fue evaluar las

propiedades físicas y texturales de un sucedáneo de papas fritas

elaborado mediante tecnología de extrusión con la incorporación de

harinas de un cereal nutritivo como la quinua y de cáscara de tuna

en su formulación. El color y la porosidad se evaluaron mediante

análisis de imágenes. La textura mediante pruebas de compresión

mecánica con una máquina universal de ensayos Instron y el índice de

absorción de aceite mediante un método de compresión modicado.

Se obtuvieron bastoncillos de un sucedáneo de papas que fueron

freídos por inmersión en aceite a 180

°C al igual que un producto

prefrito comercial. La rmeza de los bastoncillos (4,5 N) es 30 %

superior al producto comercial, mientras que el índice de absorción

de aceite (6,25 %) de los productos obtenidos es tres veces inferior.

Este fenómeno pudiera ser debido al contenido de bra presente en

la harina de cáscara de tuna y de proteína en la harina de quinua.

Se concluye que, es posible elaborar productos similares a las papas

fritas tradicionales y comerciales, de modo que, sin alterar los hábitos

de consumo de la población, pueda permitir la ingesta de alimentos

más saludables.

Palabras clave: sucedáneo de papas fritas, fritura, harina de quinua,

cáscara de tuna, extrusión

Resumo

Grande parte da população mundial tem o hábito de consumir

regularmente fast-food. A maioria dos menus de fast-food tem as

batatas fritas como acompanhamento essencial. O seu consumo

não representa um maior aporte nutricional, além disso o processo

de fritura incorpora uma quantidade considerável de óleo às batatas

fritas, aumentando os riscos de doenças como a obesidade. O objetivo

deste trabalho de pesquisa foi avaliar as propriedades físicas e

texturais de um substituto da batata frita, elaborado por tecnologia

de extrusão com a incorporação de farinha de um cereal nutritivo

como a quinoa e farinha da casca de Opuntia em sua formulação. Os

resultados indicam que é possível obter zaragatoas de um substituto

da batata que podem ser fritas por imersão em óleo a 180

°C, tal

como um produto comercial pré-frito. A rmeza dos substitutos da

batata frita é 30

% maior do que a do produto comercial, enquanto

a sua taxa de absorção de óleo é três vezes menor do que esta (6.25

%). Provavelmente a bra presente na farinha de casca de Opuntia e a

proteína presente na farinha de quinoa podem causar este fenómeno.

Conclui-se que, é possível fabricar produtos semelhantes à batata

frita tradicional e comercial, de modo que, sem alterar os hábitos de

consumo da população, possa permitir-lhes uma alimentação mais

saudável.

Palavras-chave: substituto de batatas fritas, fritura, farinha de

quinoa, casca de Opuntia, extrusão

Introduction

Potato is the fourth most consumed food in the world, after rice,

wheat and maize (Hu et al., 2024), with french fries being the main

form of consumption, providing a high amount of energy, but low

percentage (2.8 %) of protein (Beals, 2019); furthermore, that the

high concentration of oil (46.29 %) in french fries (Mohamed Latif

et al., 2020), could generate health problems in consumers (Salehi et

al., 2024). Frying is the process of cooking food by immersing it in

oil or edible fats at high temperatures. The frying process results in

the gelatinisation of starch, denaturation of proteins and evaporation

of water, in addition, it gives foods desirable attributes such as bright

colour, crispness and pleasant taste (Wang et al., 2024). It is a unique

process because it provides the nal products with special sensory

characteristics such as taste and texture (Dehghannya and Ngadi,

2023; Farkas et al., 1996).

Among the main frying methods for potatoes currently employed

are: deep-fat frying, in which potato samples are immersed in oil at

temperatures between 180 and 190 °C for time periods of 3.5 to 6

min, (Ramadan and Mörsel, 2003) (Ghaderi et al., 2018; Rahimi et

al., 2017); vacuum frying, potato samples are processed at 108 °C for

approximately 9 min, at 13,49 KPa (Esan et al., 2015), hot air frying,

whose temperature ranges are between 150 to 185 °C in time lapses of

12 to 30 min, (Abd Rahman et al., 2017; Heredia et al., 2014; Teruel

et al., 2015; Tian et al., 2017), Non-fat frying (Non-fat frying) process

in which temperatures of 185 °C for two min are used, (Al-Khusaibi

et al., 2015) and microwave frying with temperature ranges from 177

to 193 °C with times of 1 to 2 min, (Parikh and Takhar, 2016).

Oil absorption levels during the frying process could be reduced

by incorporating our from fruit peels such as prickly pear, which

contains dietary bre, protein and antioxidant compounds that make

it an interesting ingredient for human consumption (Bouazizi et al.,

2020; Daniloski et al., 2022).

The food needs and nutritional requirements of consumers mean

that food technologists are constantly on the lookout to design and

create new food structures that are nutritious, healthy and palatable.

One of the most important technologies used in the generation of new

foods is pre-cooking by extrusion, which allows the use of dierent

formulations and the generation of products of dierent sizes and

shapes, such as crisps (Alam et al., 2016).

The extrusion process involves forcing a mixture of ingredients to

ow under a variety of controlled temperature and humidity conditions

along the length of a cylinder and out through a slot-shaped orice or

at a predetermined rate. The process has several advantages, such as

high continuous production rates, greater versatility in product shape,

and easier control of product density (Alam et al., 2016; Guy, 2001).

The programmed extrusion parameters determine the new structure

and properties of the nal product (Sakonidou et al., 2003). Cereals

and products with high starch content are the main raw material for

extrusion-processed formulations (Sandoval et al., 2009).

Consequently, and in view of the fact that potato crisps are an

accompaniment to fast food or conventional food, traditionally

consumed by the world population, and that their nutritional

contribution is minimal, the aim of this study was to evaluate the

physical and textural properties of a crisp substitute made by extrusion

technology, incorporating our from a nutritious cereal such as quinoa

and prickly pear peel our in its formulation.

This scientic publication in digital format is a continuation of the Printed Review: Legal Deposit pp 196802ZU42, ISSN 0378-7818.

Guerra-Lima et al. Rev. Fac. Agron. (LUZ). 2025, 42(1): e254207

3-7 |

Materials and methods

Ingredients used

The materials used to obtain the crisp substitute were quinoa our,

prickly pear peel, potato and starch. The white prickly pear, quinoa

and potato ours were purchased at the local market in the city of

Puno, Peru. The starch was Universal brand ( Productos Extragel y

Universal S.A.C. Company). The prickly pear our was obtained from

white prickly pear shells, washed and disinfected with a solution of

sodium hypochlorite (0.1 mL.L

-1

) for three (3) min. Subsequently,

they were cut into 1 cm² pieces and dried at a temperature of 28 ± 2

°C in an oven (Ovens Medic, Elas-50 Lts, Peru) for seven (7) days.

Finally, the dried peels were ground in a pulveriser mill (Fritsch, AS

200, Germany) and sieved through a 200 µm mesh. As a comparison

sample, Bell’s pre-fried potatoes purchased in a local supermarket in

the city of Puno were used.

Formulation of crispy substitute

Table 1 shows the proportions of the ingredients used in the

formulation of the crispy substitute, as well as the nal moisture

conditions and screw speeds during the extrusion process. The

ingredients were mixed and the moistures were conditioned at 50 and

55 %.

Table 1. Formulation codes, ingredients, moistures and screw

speeds used in the formulation of crispy substitutes in

the form of sticks.

Formulation

code

Ingredients

Percentage

(%)

Final moisture

(b.h.)

Screw

speed

(rpm)

P1-1

TSF

50 100

P1-2 55 100

P2-1

TSF

42,5

32,5

50 100

P2-2 55 100

PF (Potato our); S (Starch); QF (Quinoa our); TSF (Prickly pear shell our).

Extrusion conditions

The extrusion tests were carried out on a Brabender twin-screw

laboratory extruder (TwinLab-F 20/40, Germany). The screw diameter

is 20 mm with a length of 795 mm. The cylinder is 80 cm long and

divided into four zones with independent temperature control (40, 50,

55 and 60 °C). From the feed hopper to the inlet of the texturising

system, the screws were arranged as follows: ve SE/30/30, four

SE/20/20, two SE/30/30 screw conveyors, one KP45/5/20 block

mixer, one SE/30/30 screw conveyor, four SE/20/20, four SE/30/30,

ve SE/20/20, three SE/30/30 and three SE/20/20 screw conveyors,

which facilitate the homogenisation and mixing of the ingredients,

allowing their continuous ow at 2 kg.h

-1

. A 25 × 7 mm segmented,

cooled texturising head (Brabender GmbH & Co. KG, 628470,

1935902, Duisburg, Germany), consisting of three nozzles with a

total length of 358 mm and an outlet of 126 × 112 mm, was installed

in the nal part. The cooler was Julabo GmbH (600F, 10429787,

Germany) and operated at a temperature of 20 °C (gure 1).

After the extrusion and texturising process, product strips of 25

mm wide, 7 mm high and 100 mm long were obtained. With the help

of a scalpel, they were cut to obtain sticks of 8 × 7 × 100 mm in width,

height and length respectively.

Frying of the sticks

The obtained sticks and the commercial potato samples were

placed in a stainless steel basket and fried by immersion in a pot with

two litres of Cocinero vegetable oil (Alicorp S.A.A.) at a temperature

of 180 °C on an induction cooker. Frying was carried out for ~18 s for

P1, ~40 s for P2 and ~115 s for the commercial sample, during which

time the surface colour of the potato sticks was golden brown and

then drained for one minute to remove excess surface oil, as shown in

the diagram in gure 2.

Colour evaluation

The evaluation of the colour of the obtained potato sticks and the

commercial sample was carried out by image analysis.

Image acquisition

Digital imaging of the extruded sticks and commercial potato

samples was performed using a CCD colour camera (Zeiss, Axiocam

105 colour, Jena, Germany) attached to a stereomicroscope (Carl

Zeiss, Stemi 508, Jena, Germany) with a resolution of 2560 × 1920

pixels. The samples were 1 cm

in area and 7 mm thick. A ring light

Figure 1. General scheme of the extrusion process of potato substitutes in the form of sticks, with potato, quinoa and prickly pear peel

ours in their formulation.

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Rev. Fac. Agron. (LUZ). 2025, 42(1): e254207 January-March. ISSN 2477-9407.

4-7 |

(Prolink, LSH-1200, China), placed around the main lens of the

stereoscope, was used as an illumination source. The whole system

was mounted inside a dark chamber to minimise the eect of ambient

light. The images were captured in ve repetitions for each sample.

The images were obtained in JPG format.

Colour analysis

The colour analysis was performed only in surface view, because

in lateral position the thickness of the rods disturbed the uniform light

distribution. Images were acquired in red (R), green (G) and blue

(B) format and converted to the hue (H), saturation (S) and lightness

(L) model (Equation 1), for its better approach to human perception

(Medina et al., 2010; Yan et al., 2021), using a routine programmed

in Matlab (Mathworks, Inc., Natick, MA, USA.).

(1)

Texture prole analysis

Texture prole analysis of the potato sticks and the commercial

potato sample was performed using an Instron universal testing

machine (model 3365, Norwood, Massachusetts, USA) with a

puncture probe within 10 minutes after frying to avoid moisture

absorption from the surrounding air and moisture loss below the

crust, which would cause the fries to become soggy and mushy. The

tests were carried out at a crosshead speed of 4 mm.s

-1

, using a load

cell with a capacity of 500 N. The number of swabs subjected to the

tests was determined by the number of swabs in the test. The number

of swabs subjected to pressure was ve units for each formulation and

commercial sample, until a deformation percentage of 60 % of the

initial height of the sample was reached.

The data obtained were analysed in Bluehill Universal Test Method

Devolopment Training software (Instron, Norwood, Massachusetts,

USA).

Determination of oil absorption rate (OAR)

The compression method proposed by Bhuiyan and Ngadi (2024)

with some modications was used to determine the OAR of both the

sticks and the commercial crisps during the frying process. For this,

ve swabs were weighed for each treatment and absorbent paper

(Scott®, Kimberly-Clark Peru S.R.L.) of 5 × 20 cm was cut, then the

swabs were wrapped with the absorbent paper imitating a sandwich

system. A constant pressure of 450 N was exerted on the prepared

sample for 12 s using the Instron S21889 probe. After compression,

the swabs were reweighed (conrming that no part of the absorbent

paper was adhered to the surface of the crust). The calculation of the

OAR was performed with the following formula:

(2)

Determination of porosity

The cross-sectional porosity of the fried products, both of

the sticks (P1-1, P1-2, P2-1, P2-2) and of the commercial potato

samples, was determined by image analysis (Medina et al., 2011).

A stereomicroscope (ZEISS, Stemi 508, Germany) with 1.25 ×

magnication and 0.63 × objective was used to acquire the respective

images. The colour images were converted from RGB to black and

white format. The ratio between the total area of the air cells and the

cross-sectional area was dened as the cross-sectional porosity (Ps)

(equation 3).

(3)

Statistical analysis

An analysis of variance (ANOVA) and a signicant dierence

limit test (LSD) at a 95 % condence level (P < 0.05) were performed

to determine the existence of signicant dierences in all analyses

performed. Statgraphics 19 software (Statistical Graphics Corp.,

Herndon, Va., USA) was used.

Results and discussion

Colour analysis

Figures 3a and 3b present the three components of the HSL colour

model for the two stick formulations, extruded potato, commercial

potato after frying.

Figure 3. Colour parameters for formulations, sticks and

commercial potato. (a) Saturation (%) versus hue (°);

(b) Brightness versus hue (°). M1 and M2 (our blends),

PS-PFS (raw and fried commercial sample), PFF (pre-

fried fried potato), P1-P2 (stick formulations), FP1-FP2

(fried sticks).

Colour data from pre-fried potato samples fried at 170 and 180

°C were also considered for comparison (Adedeji and Ngadi, 2018).

All samples analysed had a shade between 30 and 50°, with the sticks

having the lowest shade compared to conventional and commercial

potatoes. The incorporation of quinoa and starch in the extrusion of

potato sticks decreases their colour tone compared to conventional

Figure 2. Frying scheme of potato sticks and commercial sample.



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Guerra-Lima et al. Rev. Fac. Agron. (LUZ). 2025, 42(1): e254207

5-7 |

products, due to chemical reactions that occur during the process and

aect the brightness and intensity of the colour (Martin et al., 2021).

Texture analysis

The sticks with the lowest rmness were the formulations P1-

2, P2-1 and the commercial sample. Moisture content probably

inuenced the rmness of the potato sticks, since according to Grahl

et al. (2018) high moisture in the extrusion process causes a decrease

in the shear energy and rmness of the product. In this context, it is

observed that the higher the moisture content, the lower the maximum

strength. On the other hand, the higher the addition of prickly pear peel

our, the higher the maximum strength increases slightly, probably

due to the presence of bre. Table 2 presents the results of the texture

analysis of the raw and fried sticks as well as the commercial sample.

Oil absorption

Figure 4 shows the oil absorption rate of the swabs and of the

commercial crisp sample.

It can be observed that all the sticks (P1-1, P1-2, P2-1 and P2-2)

have a lower oil absorption rate, being the P2-2 formulation (with

10 % prickly pear peel our and 55 % moisture) the one with the

lowest rate (4.68 %). This may be due to the fact that the presence of

bre in prickly pear husk (Ochoa-Velasco et al., 2022), reduces fat

absorption in the chips of the sticks. In this regard, Gutiérrez-Silva et

al. (2023) indicate that the bre in the formulations reduces the rate of

oil absorption, providing a barrier eect that prevents its penetration

during frying. In addition, it contributes to maintaining the texture

and colour of the nal product, which could justify the relationship

between a higher presence of bre and a lower rate of oil absorption.

On the other hand, according to Wang et al. (2024), the addition

of protein to the food matrix can reduce oil absorption in the frying

process, due to the presence of quinoa our in the sticks formulation.

Table 2. Texture analysis results of the commercial potato sample and of the raw and fried sticks.

Sample code

Commercial sample / Sticks Fried samples: commercial product and sticks

Maximum strength (N) Energy (mJ) Maximum strength (N) Energy (mJ) Cross-sectional view Surface view

PS 0.97 ± 0.6

2.54 ± 1.26

0.80 ± 0.24

1.08 ± 0.23

P1-1 2.7 ± 0.13

8.26 ± 2.51

5.60 ± 1.48

9.90 ± 2.50

P1-2 1.69 ± 0.06

4.69 ± 1.24

3.13 ± 0.21

5.74 ± 0.54

P2-1 4.46 ± 0.20

1.42 ± 0.93

5.78 ± 1.21

10.41 ± 2.60

P2-2 3.18 ± 0.10

9.91 ± 3.74

3.55 ± 0.33

5.05 ± 0.84

Figure 4. Oil absorption rate during the frying process of

commercial potato sample (FPS) and of the sticks

samples obtained by extrusion.

Potato frying times are an important factor in the oil absorption

process; however, in the formulations used in the sticks, they were

reduced by up to 80 % compared to the time used in frying commercial

potato samples.

Porosity

Figure 5 presents the results of the porosity determination of the

cross-section of the sticks and the commercial sample.

This scientic publication in digital format is a continuation of the Printed Review: Legal Deposit pp 196802ZU42, ISSN 0378-7818.

Rev. Fac. Agron. (LUZ). 2025, 42(1): e254207 January-March. ISSN 2477-9407.

6-7 |

Figure 5. Porosity of the cross-sections of the commercial potato

sample (FPS) and of the sticks with quinoa and prickly

pear our included in their formulation.

As can be seen, the porosity of the commercial crisps is much

lower than the porosity of the cross-section of the substitute samples.

This is probably due to the fact that the extrusion process, using

high pressure and temperature, generates an aerated and expanded

structure in the products obtained (Almendares et al., 2021).

Conclusions

It is possible to obtain crisp substitutes through extrusion

technology, incorporating quinoa our and prickly pear shell our

into the potato our in the initial formulation, which allows low

oil absorption rates during frying, opening up the possibility of

not drastically changing the consumption habits of the population,

oering them a healthier product.

Acknowledgements

The authors acknowledge the nancial support of the Fondo de

Desarrollo Universitario de la Universidad Nacional del Altiplano de

Puno, year 2023, for the execution and publication of this research

work.

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