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Information Journal Paper

Title

EFFECT OF PRETREATMENTS OF BLANCHING & MICROWAVE ON QUALITY CHARACTERISTICS OF ZUCCHINI SLICES (CUCURBITA PEPO. L) DURING DEEPOFRYING PROCESS

Pages

  48-55

Abstract

 In this research the effect of oil type, processing time, temperature and pre-treatment methods on moisture content, oil uptake, acidity and peroxide values of ZUCCHINI SLICES (Cucurbita pepo. L) during DEEP FAT FRYING process were investigated. The samples were pretreated by BLANCHING (97oC for 5 min) and MICROWAVE (900 W for 2min) methods before frying process. Frying experiments were carried out at two temperatures of 130 and 170oC for 7 and 4 minutes respectively by using two types of oil i.e. sunflower and special frying oils. The results showed that moisture content, oil uptake, acidity and peroxide values were significantly affected by temperatures, pretreatments and oil type (p<0.05). The results of this study indicated that using high temperature had positive effects on decreasing oil uptake of fried samples.

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    APA: Copy

    DALIRI, N., ZEYNALI, F., & ESMAIILI, M.. (2015). EFFECT OF PRETREATMENTS OF BLANCHING & MICROWAVE ON QUALITY CHARACTERISTICS OF ZUCCHINI SLICES (CUCURBITA PEPO. L) DURING DEEPOFRYING PROCESS. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, 11(1), 48-55. SID. https://sid.ir/paper/143756/en

    Vancouver: Copy

    DALIRI N., ZEYNALI F., ESMAIILI M.. EFFECT OF PRETREATMENTS OF BLANCHING & MICROWAVE ON QUALITY CHARACTERISTICS OF ZUCCHINI SLICES (CUCURBITA PEPO. L) DURING DEEPOFRYING PROCESS. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL[Internet]. 2015;11(1):48-55. Available from: https://sid.ir/paper/143756/en

    IEEE: Copy

    N. DALIRI, F. ZEYNALI, and M. ESMAIILI, “EFFECT OF PRETREATMENTS OF BLANCHING & MICROWAVE ON QUALITY CHARACTERISTICS OF ZUCCHINI SLICES (CUCURBITA PEPO. L) DURING DEEPOFRYING PROCESS,” IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, vol. 11, no. 1, pp. 48–55, 2015, [Online]. Available: https://sid.ir/paper/143756/en

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