Quality of fried potatoes. Pt. 7. Influence of frying temperature on quality of chips
1986
Lisinska, G. | Jaworska, A. | Dabrowska, I. (Akademia Rolnicza, Wroclaw (Poland). Katedra Technologii Rolnej i Przechowalnictwa)
It was found that temperature and time of frying influenced fat absorption of chips. Lowering of temperature of oil and prolongation of time of frying resulted in increase of oil content in chips. Temperature of 170 degrees C is the extremal one because below it absorption of oil strongly increased. Flavour, texture and colour of chips fried at lower temp1761eratures were unfavourable. Products, obtained from potato tubers of higher specific gravity, higher concentration of dry matter and starch, contained less fat, whereas chips made of tubers with low level of sugars were lighter. The best quality chips from potato tubers of Beryl and San varieties were obtained at frying temperatures of 180 degrees C and 190 degrees C, whereas those from Uran variety - at 190 degrees C and 200 degrees C. (Aut
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