THE EFFECTS OF FRYING ON POTATOES PHYSICO CHEMICAL, SENSORY AND TEXTURAL PROPERTIES
The aim of the study was to investigate the physico-chemical, sensory and textural properties of fried potatoes. For this study, the thermal treatment was performed using two types of oils (sunflower oil and palm oil). The frying was lead for 8 samples (different shapes), with the processing time of...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
AcademicPres
2014-12-01
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| Series: | Agricultura |
| Online Access: | http://journals.usamvcluj.ro/index.php/agricultura/article/view/10941 |
| _version_ | 1818690186166403072 |
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| author | Oana Viorela Nistor A. M. Serban Marinela Angheluță Elisabeta Botez Doina Georgeta Andronoiu G. D. Mocanu |
| author_facet | Oana Viorela Nistor A. M. Serban Marinela Angheluță Elisabeta Botez Doina Georgeta Andronoiu G. D. Mocanu |
| author_sort | Oana Viorela Nistor |
| collection | DOAJ |
| description | The aim of the study was to investigate the physico-chemical, sensory and textural properties of fried potatoes. For this study, the thermal treatment was performed using two types of oils (sunflower oil and palm oil). The frying was lead for 8 samples (different shapes), with the processing time of 7 and 10 minutes. Sensory analysis was performed on a target group of 25 panelists. Textural analysis aimed to characterize four texture parameters: hardness, cohesiveness, springiness and chewiness. Also, for each sample was determined the amount of dry matter losses after frying. |
| first_indexed | 2024-12-17T12:22:00Z |
| format | Article |
| id | doaj.art-d164292e7a544e66824b41049d87343c |
| institution | Directory Open Access Journal |
| issn | 1221-5317 |
| language | English |
| last_indexed | 2024-12-17T12:22:00Z |
| publishDate | 2014-12-01 |
| publisher | AcademicPres |
| record_format | Article |
| series | Agricultura |
| spelling | doaj.art-d164292e7a544e66824b41049d87343c2022-12-21T21:48:55ZengAcademicPresAgricultura1221-53172014-12-01913-410.15835/arspa.v91i3-4.109419032THE EFFECTS OF FRYING ON POTATOES PHYSICO CHEMICAL, SENSORY AND TEXTURAL PROPERTIESOana Viorela Nistor0A. M. SerbanMarinela AngheluțăElisabeta BotezDoina Georgeta AndronoiuG. D. MocanuFood Science and Engineering Faculty, „Dunarea de Jos†University of GalaÅ£iThe aim of the study was to investigate the physico-chemical, sensory and textural properties of fried potatoes. For this study, the thermal treatment was performed using two types of oils (sunflower oil and palm oil). The frying was lead for 8 samples (different shapes), with the processing time of 7 and 10 minutes. Sensory analysis was performed on a target group of 25 panelists. Textural analysis aimed to characterize four texture parameters: hardness, cohesiveness, springiness and chewiness. Also, for each sample was determined the amount of dry matter losses after frying.http://journals.usamvcluj.ro/index.php/agricultura/article/view/10941 |
| spellingShingle | Oana Viorela Nistor A. M. Serban Marinela Angheluță Elisabeta Botez Doina Georgeta Andronoiu G. D. Mocanu THE EFFECTS OF FRYING ON POTATOES PHYSICO CHEMICAL, SENSORY AND TEXTURAL PROPERTIES Agricultura |
| title | THE EFFECTS OF FRYING ON POTATOES PHYSICO CHEMICAL, SENSORY AND TEXTURAL PROPERTIES |
| title_full | THE EFFECTS OF FRYING ON POTATOES PHYSICO CHEMICAL, SENSORY AND TEXTURAL PROPERTIES |
| title_fullStr | THE EFFECTS OF FRYING ON POTATOES PHYSICO CHEMICAL, SENSORY AND TEXTURAL PROPERTIES |
| title_full_unstemmed | THE EFFECTS OF FRYING ON POTATOES PHYSICO CHEMICAL, SENSORY AND TEXTURAL PROPERTIES |
| title_short | THE EFFECTS OF FRYING ON POTATOES PHYSICO CHEMICAL, SENSORY AND TEXTURAL PROPERTIES |
| title_sort | effects of frying on potatoes physico chemical sensory and textural properties |
| url | http://journals.usamvcluj.ro/index.php/agricultura/article/view/10941 |
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