ICAR Research Data Repository for Knowledge Management
Effect of intermittent frying and frying medium on the quality of potato chips.
IR@CSIR-CFTRI
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http://ir.cftri.com/7866/
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| Title |
Effect of intermittent frying and frying medium on the quality of potato chips.
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| Creator |
Rani, M.
Chauhan, G. S. |
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| Subject |
05 Snack food
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| Description |
Potato chips deep fried in refined soybean oil were compared with those intermittently fried in either refined groundnut oil or hydrogenated vegetable oil (Dalda) in terms of chemical and sensory changes. Frying in the same oil was repeated at intervals of 12 h for a period of 60 h; after each frying, a sample of chips was analysed. Potato chips fried in hydrogenated oil had the lowest breaking strength and absorbed the greatest amount of fat when compared to chips fried in refined soybean and groundnut oils. Overall acceptance of potato chips varied (P < 0.05) with intermittent frying in either refined groundnut or soybean oils, but not in hydrogenated vegetable oil. [From En summ.]
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| Date |
1995
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| Type |
Article
PeerReviewed |
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| Format |
pdf
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| Language |
en
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| Identifier |
http://ir.cftri.com/7866/1/Food%20Chemistry%20Vol.%2054%20No.%204%2C%20365-368%2C%201995.pdf
Rani, M. and Chauhan, G. S. (1995) Effect of intermittent frying and frying medium on the quality of potato chips. Food Chemistry, 54 (4). 365-368, 13 ref.. |
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