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Effect of intermittent frying and frying medium on the quality of potato chips.

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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Abstract

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.]

Item Type: Article
Uncontrolled Keywords: CHIPS-; OILS-; OILS-VEGETABLE; POTATOES-; PROCESSED-FOODS; VEGETABLE-PRODUCTS; VEGETABLES-SPECIFIC; FRYING-OILS; POTATO-CHIPS
Subjects: 600 Technology > 08 Food technology > 18 Processed foods > 05 Snack food
Divisions: Plantation Products Spices and Flavour Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 27 Feb 2018 06:26
Last Modified: 27 Feb 2018 06:26
URI: http://ir.cftri.com/id/eprint/7866

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