Effect of potato presence on the chemical and rheological properties of frying oil and physical properties of produced potato chips
Journal Title: Indian Journal of Research in Pharmacy and Biotechnology - Year 2014, Vol 2, Issue 5
Abstract
In this study the effect of frying times and heating times on rheological and chemical properties of frying oil were studied. Results showed that rheological properties of frying oil did not affected by frying times and it showed Newtonian behavior in all conditions but the results of peroxide test showed a significant relationship between frying times and peroxide value during the storage time. The hardness and color of fried potato chips showed that hardness and color increased by frying times.
Authors and Affiliations
Leila Sedaghat Boroujeni, Mohammad Hojjatoleslamy, Amir Pouya Ghandehari Yazdi, Mohammad Ali Shariati
Keywords
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