Deep fried wheat chips added with potato peel flour—Effect on quality parameters
نویسندگان
چکیده
منابع مشابه
Hazardous effects of fried potato chips on the development of retina in albino rats.
OBJECTIVE To evaluate the hazardous effects of fried potato chips upon the retina of two developmental stages of the albino rats aged 7 and 14 days from parturition. METHODS PREGNANT RATS WERE ARRANGED INTO TWO GROUPS: control pregnant rats and consequently their delivered newborns until reaching 7 and 14 days old from parturition and fried potato chips group in which pregnant rats at the 6th...
متن کاملQuality and safety driven optimal operation of deep - fat 1 frying of potato chips
8 Increasing oil temperature and heating duration in deep-fat frying of potato chips can improve textural quality but worsen the chemical safety of acrylamide formation. Optimal design of this complex process is formulated as a non-linear constrained optimization problem where the objective is to compute the oil temperature profile that guarantees the desired final moisture content while minimi...
متن کاملMongolian gerbils can utilize provitamin-A carotenoids in deep-fried carrot chips.
Deep-fried carrot chips, containing provitamin-A carotenes, were developed as an alternative mode of dietary intervention to combat vitamin A deficiency. The biological use of carotenoids in this product as vitamin A precursors was evaluated in Mongolian gerbils. Male 4-wk-old gerbils were fed a diet containing all essential nutrients for 1 wk. Then six gerbils were killed, and the remaining ge...
متن کاملQuality Evaluation and Control of Potato Chips and French Fries
Franco Pedreschi1, Domingo Mery2 and Thierry Marique3 1Universidad de Santiago de Chile, Departamento de Ciencia y Tecnología de Alimentos, Av. Ecuador 3769, Santiago de Chile, Chile 2Pontificia Universidad Católica de Chile, Departamento de Ciencia de la Computación, Av. Vicuña Mackenna 4860 (143), Santiago de Chile, Chile 3Centre pour l’Agronomie et l’Agro-Industrie de la Province de Hainaut ...
متن کاملComparison between traditional deep-fat frying and air-frying for production of healthy fried potato strips
The objectives of this work evaluate air-frying process as a new technique for frying process. The potato strips were fried in both air-frying machines (Tefal Actifry) at 180oC±5oC for 40 min and traditional frying process at 180oC for 40 min, 6 min/batch. After frying process, the moisture and oil uptake were determined. Changes in some physico-chemical properties of oil extracted from fried p...
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ژورنال
عنوان ژورنال: Quality Assurance and Safety of Crops & Foods
سال: 2021
ISSN: 1757-837X,1757-8361
DOI: 10.15586/qas.v13i1.844