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Comparative oil uptake by potato chips during frying under different conditions.

IR@CSIR-CFTRI

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Relation http://ir.cftri.com/3555/
 
Title Comparative oil uptake by potato chips during frying under different conditions.
 
Creator Berry, S. K.
Sehgal, R. C.
Kalra, C. L.
 
Subject 01 Sensory evaluation
05 Snack food
19 Lipids-oils/fats
 
Description Effect of different frying media viz., vanaspati ghee, refined oils (groundnut, cottonseed, sunflower seed, soybean,
and rapeseed), pre-treatment of potato slices with carboxymethyl cellulose and initial frying temperature on oil uptake
during deep-fat-frying of potato chips was determined. The oil uptake expressed as oil uptake ratio in chips fried
in different frying media ranged from 0.34 to 0.41. Higher initial temperature of frying media, in general, resulted
in increased oil pick up by the chips. Carboxymethyl cellulose (0.1%) was found to be effective in reducing oil uptake.
Chips fried in cottonseed oil picked up less oil, were more crisp and retained better quality during storage.
 
Date 1999
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Rights —
 
Identifier http://ir.cftri.com/3555/1/JFST_1999_36_6_519-521.pdf
Berry, S. K. and Sehgal, R. C. and Kalra, C. L. (1999) Comparative oil uptake by potato chips during frying under different conditions. Journal of Food Science and Technology, 36 (6). 519-521, 15 ref.. ISSN 0022-1155