Agricultura (Dec 2014)

THE EFFECTS OF FRYING ON POTATOES PHYSICO CHEMICAL, SENSORY AND TEXTURAL PROPERTIES

  • Oana Viorela Nistor,
  • A. M. Serban,
  • Marinela Angheluță,
  • Elisabeta Botez,
  • Doina Georgeta Andronoiu,
  • G. D. Mocanu

DOI
https://doi.org/10.15835/arspa.v91i3-4.10941
Journal volume & issue
Vol. 91, no. 3-4

Abstract

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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.