Quality of fried potatoes. Pt. 10. Effect of frying time and temperature on quality of French potatoes
1989
Lisinska, G. | Jaworska, A. | Kolanek, J. (Akademia Rolnicza, Wroclaw (Poland). Katedra Technologii Rolnej i Przechowalnictwa)
The purpose of the study was to estimate the effects of frying time and temperature of frozen French-fries pre-fried at two different temperatures on fat content and sensoric features of the finished product. It was found that French-fries pre-fried before freezing in the oil at high temperature (170 degrees C) for a shorter period of time (1 min) absorbed less oil than a semi-product pre-fried at 130 degrees C for 4 min. Temperature of the oil during 2-state frying had a major effect on oil absorption; the higher temperature and shorter time, the lower was fat content of the French-fries. Texture of the French-fries depended on potato variety and technological processes. Potato tubers Brda variety yielded high quality French-fries when the temperature during 2-stage frying exceeded 150 degrees C, while Ruta and Janka varieties produced better French-fries at the temperatures above 170 degrees C
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