THE EFFECT OF BLANCHING, PRE-DRYING AND FRYING CONDITIONS ON QUALITY OF FRIED POTATO STRIP

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

BEYKI H.; HAMDAMI N.

Educational Videos and Scientific Workshops

Scientific Information Database

ISSN: 2588-4824

Journal Paper

Paper Information

Journal: JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ) Year:2016 | Volume:26 | Issue:1 Page(s): 177-187

Download Full-Text

Persian Verion

View:

1,156

Download:

Cites:

Information Journal Paper

Title

THE EFFECT OF BLANCHING, PRE-DRYING AND FRYING CONDITIONS ON QUALITY OF FRIED POTATO STRIP

Author(s)

BEYKI H. | HAMDAMI N. | Issue Writer Certificate

Keywords

BLANCHINGQ2

PRE-DRYINGQ2

FRYINGQ2

ACRYLAMIDEQ1

REDUCING SUGARQ2

COLORQ2

TEXTUREQ2

Abstract

The effect of BLANCHING, PRE-DRYING and FRYING conditions on quality of fried potato strip was investigated. For this purpose, strips with a cross-section of 0.8×0.8×8 cm were prepared and immersed fried in hot oil after performing of each pre-treatment. Pre-treatments were included: 1) blank strips (raw potato), 2) blanched strips in hot water at 70oC for 10 minutes, 3) pre-dried strips at 70℃ with air velocity of 1 m/s until mean moisture content of 75% (wet basis) and 4) blanch and pre-dried strips and FRYING was carried out in three treatments of: 1) at 160℃ for 5 min, 2) at 175oC for 4 min and 3) at 190oC for 3 min. The results of investigates showed that the minimum of oil content was related to blanch and pre-dried strips in all FRYING treatments. Blanched strips also had the lowest REDUCING SUGAR content and therefore the lowest ACRYLAMIDE content. BLANCHING and PRE-DRYING treatment were improved the COLORimetric parameters significantly (P<0.01) and blanch and dried strips were showed the more favorable TEXTURE properties in all treatments of FRYING. Increasing of FRYING temperature increased the oil uptake and intensified the generation of ACRYLAMIDE in final product significantly (P<0.01).

Cites

No record.

References

No record.

Cite

APA: Copy

BEYKI, H., & HAMDAMI, N.. (2016). THE EFFECT OF BLANCHING, PRE-DRYING AND FRYING CONDITIONS ON QUALITY OF FRIED POTATO STRIP. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), 26(1), 177-187. SID. https://sid.ir/paper/148659/en

Vancouver: Copy

BEYKI H., HAMDAMI N.. THE EFFECT OF BLANCHING, PRE-DRYING AND FRYING CONDITIONS ON QUALITY OF FRIED POTATO STRIP. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ)[Internet]. 2016;26(1):177-187. Available from: https://sid.ir/paper/148659/en

IEEE: Copy

H. BEYKI, and N. HAMDAMI, “THE EFFECT OF BLANCHING, PRE-DRYING AND FRYING CONDITIONS ON QUALITY OF FRIED POTATO STRIP,” JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), vol. 26, no. 1, pp. 177–187, 2016, [Online]. Available: https://sid.ir/paper/148659/en

Related Journal Papers

Related Seminar Papers

No record.

Related Plans

No record.

Recommended Workshops

Download

Move to top

وبگردی