THE EFFECTS OF FRYING ON POTATOES PHYSICO CHEMICAL, SENSORY AND TEXTURAL PROPERTIES
The aim of the study was to investigate the physico-chemical, sensory and textural properties of fried potatoes. For this study, the thermal treatment was performed using two types of oils (sunflower oil and palm oil). The frying was lead for 8 samples (different shapes), with the processing time of...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
AcademicPres
2014-12-01
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| Series: | Agricultura |
| Online Access: | http://journals.usamvcluj.ro/index.php/agricultura/article/view/10941 |
| Summary: | The aim of the study was to investigate the physico-chemical, sensory and textural properties of fried potatoes. For this study, the thermal treatment was performed using two types of oils (sunflower oil and palm oil). The frying was lead for 8 samples (different shapes), with the processing time of 7 and 10 minutes. Sensory analysis was performed on a target group of 25 panelists. Textural analysis aimed to characterize four texture parameters: hardness, cohesiveness, springiness and chewiness. Also, for each sample was determined the amount of dry matter losses after frying. |
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| ISSN: | 1221-5317 |