EFFECT OF INTERMITTENT FRYING AND FRYING MEDIUM ON THE QUALITY OF POTATO-CHIPS

被引：10

作者：

RANI, M ^{[1
]}

CHAUHAN, GS ^{[1
]}

机构：

[1] GOVIND BALLABH PANT UNIV AGR & TECHNOL,DEPT FOOD SCI & TECHNOL,PANTNAGAR 263145,UTTAR PRADESH,INDIA

来源：

FOOD CHEMISTRY | 1995年 / 54卷 / 04期

关键词：

D O I：

10.1016/0308-8146(95)00019-F

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Potato chips deep fried in refined soya bean oil were compared with those fried in refined groundnut oil and hydrogenated vegetable oil (Dalda) during intermittent frying. The fried product was evaluated for chemical and sensory changes during intermittent frying. The potato chips fried in hydrogenated oil had the lowest value for breaking strength and a greater amount of fat absorption when compared to refined soya bean and groundnut oils. Overall acceptance of the potato chips varied (P<0.05) with reference to intermittent frying only in refined groundnut and soya bean oils but not in hydrogenated vegetable oil (Dalda).

引用

页码：365 / 368

页数：4

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