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Information Journal Paper

Title

COLOR CHANGES OF FRENCH FRIES POTATOES DURING DEEP-FAT FRYING

Pages

  7-13

Abstract

 Effect of frying conditions was studied in COLOR CHANGES of FRENCH FRIES POTATOes in deep-fat frying. Color scale has been chosen as a parameter to evaluate COLOR CHANGES due to the temperature of fat, kind of fat and the thickness of potatoes slices. After BLANCHING in water bath for 5 to 15 minutes at 70-85oC, they were soaked into the solution containing: 0.4-0.8% of caramel, 0.02-0.08% of turmeric, 0.3-1.4% of dextrose and 0.5-2.2% of sodium acid pyrophosphate. The results showed that the LIGHTNESS of the color increased at the beginning of the frying stage and then, it remained constant. As the thickness of the potatoes strips decreased, the LIGHTNESS of the color decreased. The best results obtained at the temperatures below 170°C with the lighter color.

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    • Cite

    APA: Copy

    MAGHSOUDI, V., & YAGHMAEI, S.. (2004). COLOR CHANGES OF FRENCH FRIES POTATOES DURING DEEP-FAT FRYING. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 1(1), 7-13. SID. https://sid.ir/paper/71521/en

    Vancouver: Copy

    MAGHSOUDI V., YAGHMAEI S.. COLOR CHANGES OF FRENCH FRIES POTATOES DURING DEEP-FAT FRYING. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2004;1(1):7-13. Available from: https://sid.ir/paper/71521/en

    IEEE: Copy

    V. MAGHSOUDI, and S. YAGHMAEI, “COLOR CHANGES OF FRENCH FRIES POTATOES DURING DEEP-FAT FRYING,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 1, no. 1, pp. 7–13, 2004, [Online]. Available: https://sid.ir/paper/71521/en

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