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

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

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Abstract

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.

Item Type: Article
Uncontrolled Keywords: Deep-fat-frying, Potato chips, Frying media, Temperature, Carboxymethyl cellulose, Oil uptake, Sensory quality, Storage.
Subjects: 600 Technology > 08 Food technology > 15 Flavour/Fragrance/Perfumes > 01 Sensory evaluation
600 Technology > 08 Food technology > 18 Processed foods > 05 Snack food
600 Technology > 08 Food technology > 19 Lipids-oils/fats
Divisions: CFTRI Resource Centres
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 16 Feb 2012 07:10
Last Modified: 16 Feb 2012 07:10
URI: http://ir.cftri.com/id/eprint/3555

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