THE EFFECT OF KIND OF OIL ON THE QUALITY OF PARTIALLY FRIED FRENCH FRIED POTATOES PREPARED FROM POTATOES OF GOLESTAN PROVINCE

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MIRZAI H.; BOLDAJI F.A.; DOKHANI SH.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

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Journal: Journal of Agricultural Sciences and Natural Resources Year:2003 | Volume:10 | Issue:1 Page(s): 207-215

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Title

THE EFFECT OF KIND OF OIL ON THE QUALITY OF PARTIALLY FRIED FRENCH FRIED POTATOES PREPARED FROM POTATOES OF GOLESTAN PROVINCE

Author(s)

MIRZAI H. | BOLDAJI F.A. | DOKHANI SH. | Issue Writer Certificate

Keywords

SOLID ( HYDROGENATED) SOY COTTON SEED OILQ4

SOY OIL; SUNFLOWER OILQ4

DRY MATTERQ4

PEROXIDE VALUEQ2

Abstract

In this experiment, effect of three kinds of oils; sunflower, soy and solid (hydrogenated) soy cotton seed oil on the semi fried French fried potatoes varieties (Cosima, Draga and Folva) of Golestan province, were studied. The results showed that DRY MATTER, fat, sugar percentage and PEROXIDE VALUE were used as an oxidation reaction phenomenon, no significant difference (P>0.01)was observed between partially fried French fried potatoes processed with sunflower oil and solid ( hydrogenated) soy cotton seed oil. But between these same two oils and soy oil, a significant difference was noticed. Since the PEROXIDE VALUE, as mentioned earlier is an established criterion for measuring the degree of oxidation reaction of oil, so partially fried French fried potatoes processed with soy oil with the least degree of oxidation, have high quality. In view of oil absorption, a significant difference was observed among the partially fried French fried potatoes samples processed with all three oils used. Thus potatoe samples fried with sunflower oil, contained the lowest degree of oil absorption. Regarding DRY MATTER, a significant difference was noticed among the partially fried french fried potatoe processed with these oils and potatoes samples fried with solid soy cotton seed oil contained the highest amount of DRY MATTER. The sugars also determined, and no significant difference was noticed between these potatoe samples fried with soybean oil and solid (hyrogenated) soy cotton seed oil. However, when the same two poato samples compared with potatoe samples fried with sunflower oil, a significant difference was observed ,and potato samples processed with sunflower oil contained the least percentage of sugar. Since, oil absorption was used as a major determination criterion for measuring quality of semi fried French fried potatoes, so under the condition of this experiment, potato samples fried with sunflower oil at zero (fresh) and one month storage, contained the least oil absorption, it is supposed to have a better quality respectively.

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APA: Copy

MIRZAI, H., BOLDAJI, F.A., & DOKHANI, SH.. (2003). THE EFFECT OF KIND OF OIL ON THE QUALITY OF PARTIALLY FRIED FRENCH FRIED POTATOES PREPARED FROM POTATOES OF GOLESTAN PROVINCE. JOURNAL OF AGRICULTURAL SCIENCES AND NATURAL RESOURCES, 10(1), 207-215. SID. https://sid.ir/paper/9385/en

Vancouver: Copy

MIRZAI H., BOLDAJI F.A., DOKHANI SH.. THE EFFECT OF KIND OF OIL ON THE QUALITY OF PARTIALLY FRIED FRENCH FRIED POTATOES PREPARED FROM POTATOES OF GOLESTAN PROVINCE. JOURNAL OF AGRICULTURAL SCIENCES AND NATURAL RESOURCES[Internet]. 2003;10(1):207-215. Available from: https://sid.ir/paper/9385/en

IEEE: Copy

H. MIRZAI, F.A. BOLDAJI, and SH. DOKHANI, “THE EFFECT OF KIND OF OIL ON THE QUALITY OF PARTIALLY FRIED FRENCH FRIED POTATOES PREPARED FROM POTATOES OF GOLESTAN PROVINCE,” JOURNAL OF AGRICULTURAL SCIENCES AND NATURAL RESOURCES, vol. 10, no. 1, pp. 207–215, 2003, [Online]. Available: https://sid.ir/paper/9385/en

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