Impact of pre-drying and frying time on physical properties and sensorial acceptability of fried potato chips

In this work the effects of pre-drying and frying time on colour, oil, texture and sensorial acceptability (overall liking) of potato chips were evaluated. Potato chips were pre-dried for 0, 10, 20 and 30 min at 60 °C and fried in soybean oil at 190 °C for 60, 70 and 80 s. The colour parameters (L*,...

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Shranjeno v:
Bibliografske podrobnosti
izdano v:J Food Sci Technol
Main Authors: Cruz, Giorman, Cruz-Tirado, J. P., Delgado, Kevin, Guzman, Yorvin, Castro, Franco, Rojas, Meliza Lindsay, Linares, Guillermo
Format: Artigo
Jezik:Inglês
Izdano: Springer India 2017
Teme:
Original Article
Online dostop:https://ncbi.nlm.nih.gov/pmc/articles/PMC5756193/
https://ncbi.nlm.nih.gov/pubmed/29358804
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-017-2866-3
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