Comparative Study of Frying to Different Slice Thickness of Potato: Effect on Nutritive Value

Comparative Study of Frying to Different Slice Thickness of Potato: Effect on Nutritive Value

Abstract Nutritional composition, of potato was evaluated to establish frying processing conditions to estimate the sensory profile and acceptability of different slice thickness.The slice thickness were set to 0.2, 0.3, 0.4 and 0.5mm. The variables studied were: time, temperature and potato varieti...

Full description

Bibliographic Details
Main Authors: Bandana Kaundal, Vineet Sharma, Deepali Bansal, Aparna Khagwal, Brajesh Singh
Format: Article
Language:English
Published: Instituto de Tecnologia do Paraná (Tecpar) 2022-09-01
Series:Brazilian Archives of Biology and Technology
Subjects:
biochemical parameters
oil absorption
potato
slice thickness
temperature
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132022000100515&tlng=en

Internet

http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132022000100515&tlng=en

Similar Items