Effect of boiling/frying on the quality characteristics of potato
2008
Jat, Y.
The laboratory investigation was performed to determine various quality characters of fresh, boiled and fried potato. For determination of various quality characters, fresh potatoes were sliced and crushed, and for boiling, the potatoes were directly put into the boiling water for a certain period of time, while for frying purpose, the potato tubers were sliced and fried in cooking oil. Total soluble solids, ash percentage, pH value, protein content (%), starch and total sugar contents were determined in each form of potato. The results revealed that total soluble solids, ash percentage, pH value, protein content (%), starch and total sugar contents were significantly different in fresh, fried and boiled potatoes. It was observed that although boiled potatoes lost total soluble solids considerably, but on frying the total soluble solids quantities were diminished.
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Эту запись предоставил National Agricultural Research Centre