Impact of pre-drying and frying time on physical properties and sensorial acceptability of fried potato chips
Descripción del Articulo
The authors are grateful to Cienciactiva for the M.L. Rojas Ph.D. (CONCYTEC, Peru; Contract 087-2016-FONDECYT) scholarship, from the ‘‘Consejo Nacional de Ciencia, Tecnología e Inovación Tecnológica”.
| Autores: | , , , , , , |
|---|---|
| Formato: | artículo |
| Fecha de Publicación: | 2018 |
| Institución: | Consejo Nacional de Ciencia Tecnología e Innovación |
| Repositorio: | CONCYTEC-Institucional |
| Lenguaje: | inglés |
| OAI Identifier: | oai:repositorio.concytec.gob.pe:20.500.12390/648 |
| Enlace del recurso: | https://hdl.handle.net/20.500.12390/648 https://doi.org/10.1007/s13197-017-2866-3 |
| Nivel de acceso: | acceso abierto |
| Materia: | Soybean oil Color Physical properties Colour parameters Fried potato Frying Oil contents Potato chip Pre-drying Drying https://purl.org/pe-repo/ocde/ford#4.04.01 |
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CONC_22b2059368ecc4f297a28d8f7121b704 |
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oai:repositorio.concytec.gob.pe:20.500.12390/648 |
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CONC |
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CONCYTEC-Institucional |
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4689 |
| dc.title.none.fl_str_mv |
Impact of pre-drying and frying time on physical properties and sensorial acceptability of fried potato chips |
| title |
Impact of pre-drying and frying time on physical properties and sensorial acceptability of fried potato chips |
| spellingShingle |
Impact of pre-drying and frying time on physical properties and sensorial acceptability of fried potato chips Cruz G. Soybean oil Color Color Physical properties Colour parameters Fried potato Frying Oil contents Potato chip Pre-drying Drying https://purl.org/pe-repo/ocde/ford#4.04.01 |
| title_short |
Impact of pre-drying and frying time on physical properties and sensorial acceptability of fried potato chips |
| title_full |
Impact of pre-drying and frying time on physical properties and sensorial acceptability of fried potato chips |
| title_fullStr |
Impact of pre-drying and frying time on physical properties and sensorial acceptability of fried potato chips |
| title_full_unstemmed |
Impact of pre-drying and frying time on physical properties and sensorial acceptability of fried potato chips |
| title_sort |
Impact of pre-drying and frying time on physical properties and sensorial acceptability of fried potato chips |
| author |
Cruz G. |
| author_facet |
Cruz G. Cruz-Tirado J.P. Delgado K. Guzman Y. Castro F. Rojas M.L. Linares G. |
| author_role |
author |
| author2 |
Cruz-Tirado J.P. Delgado K. Guzman Y. Castro F. Rojas M.L. Linares G. |
| author2_role |
author author author author author author |
| dc.contributor.author.fl_str_mv |
Cruz G. Cruz-Tirado J.P. Delgado K. Guzman Y. Castro F. Rojas M.L. Linares G. |
| dc.subject.none.fl_str_mv |
Soybean oil |
| topic |
Soybean oil Color Color Physical properties Colour parameters Fried potato Frying Oil contents Potato chip Pre-drying Drying https://purl.org/pe-repo/ocde/ford#4.04.01 |
| dc.subject.es_PE.fl_str_mv |
Color Color Physical properties Colour parameters Fried potato Frying Oil contents Potato chip Pre-drying Drying |
| dc.subject.ocde.none.fl_str_mv |
https://purl.org/pe-repo/ocde/ford#4.04.01 |
| description |
The authors are grateful to Cienciactiva for the M.L. Rojas Ph.D. (CONCYTEC, Peru; Contract 087-2016-FONDECYT) scholarship, from the ‘‘Consejo Nacional de Ciencia, Tecnología e Inovación Tecnológica”. |
| publishDate |
2018 |
| dc.date.accessioned.none.fl_str_mv |
2024-05-30T23:13:38Z |
| dc.date.available.none.fl_str_mv |
2024-05-30T23:13:38Z |
| dc.date.issued.fl_str_mv |
2018 |
| dc.type.none.fl_str_mv |
info:eu-repo/semantics/article |
| format |
article |
| dc.identifier.uri.none.fl_str_mv |
https://hdl.handle.net/20.500.12390/648 |
| dc.identifier.doi.none.fl_str_mv |
https://doi.org/10.1007/s13197-017-2866-3 |
| dc.identifier.scopus.none.fl_str_mv |
2-s2.0-85038104596 |
| url |
https://hdl.handle.net/20.500.12390/648 https://doi.org/10.1007/s13197-017-2866-3 |
| identifier_str_mv |
2-s2.0-85038104596 |
| dc.language.iso.none.fl_str_mv |
eng |
| language |
eng |
| dc.relation.ispartof.none.fl_str_mv |
Journal of Food Science and Technology |
| dc.rights.none.fl_str_mv |
info:eu-repo/semantics/openAccess |
| eu_rights_str_mv |
openAccess |
| dc.publisher.none.fl_str_mv |
Springer India |
| publisher.none.fl_str_mv |
Springer India |
| dc.source.none.fl_str_mv |
reponame:CONCYTEC-Institucional instname:Consejo Nacional de Ciencia Tecnología e Innovación instacron:CONCYTEC |
| instname_str |
Consejo Nacional de Ciencia Tecnología e Innovación |
| instacron_str |
CONCYTEC |
| institution |
CONCYTEC |
| reponame_str |
CONCYTEC-Institucional |
| collection |
CONCYTEC-Institucional |
| repository.name.fl_str_mv |
Repositorio Institucional CONCYTEC |
| repository.mail.fl_str_mv |
repositorio@concytec.gob.pe |
| _version_ |
1844248880688922624 |
| spelling |
Publicationrp01001500rp01363600rp01365600rp01361600rp01362600rp01185500rp01364600Cruz G.Cruz-Tirado J.P.Delgado K.Guzman Y.Castro F.Rojas M.L.Linares G.2024-05-30T23:13:38Z2024-05-30T23:13:38Z2018https://hdl.handle.net/20.500.12390/648https://doi.org/10.1007/s13197-017-2866-32-s2.0-85038104596The authors are grateful to Cienciactiva for the M.L. Rojas Ph.D. (CONCYTEC, Peru; Contract 087-2016-FONDECYT) scholarship, from the ‘‘Consejo Nacional de Ciencia, Tecnología e Inovación Tecnológica”.In this work the effects of pre-drying and frying time on colour, oil, texture and sensorial acceptability (overall liking) of potato chips were evaluated. Potato chips were pre-dried for 0, 10, 20 and 30 min at 60 °C and fried in soybean oil at 190 °C for 60, 70 and 80 s. The colour parameters (L*, a* and b*) increased or decreased depending on the pre-drying and frying time. Hardness increased as the pre-drying and frying time increased. On the other hand, the water initially removed by pre-drying decrease the gradient of mass transfer (water–oil). The oil content reduced to (about 21%) in pre-dried samples when compared to control sample. Finally, sensorial evaluation showed that samples without pre-drying and/or fried for very short or very long times had low acceptance levels. The pre-drying and frying times influenced the colour, texture, water and oil content, and resulted into fried potato chips with better acceptance scores.Consejo Nacional de Ciencia, Tecnología e Innovación Tecnológica - ConcytecengSpringer IndiaJournal of Food Science and Technologyinfo:eu-repo/semantics/openAccessSoybean oilColor-1Color-1Physical properties-1Colour parameters-1Fried potato-1Frying-1Oil contents-1Potato chip-1Pre-drying-1Drying-1https://purl.org/pe-repo/ocde/ford#4.04.01-1Impact of pre-drying and frying time on physical properties and sensorial acceptability of fried potato chipsinfo:eu-repo/semantics/articlereponame:CONCYTEC-Institucionalinstname:Consejo Nacional de Ciencia Tecnología e Innovacióninstacron:CONCYTEC#PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE#20.500.12390/648oai:repositorio.concytec.gob.pe:20.500.12390/6482024-05-30 15:22:32.764http://purl.org/coar/access_right/c_14cbinfo:eu-repo/semantics/closedAccessmetadata only accesshttps://repositorio.concytec.gob.peRepositorio Institucional CONCYTECrepositorio@concytec.gob.pe#PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE#<Publication xmlns="https://www.openaire.eu/cerif-profile/1.1/" id="c6d0bb09-c5d7-41e9-969c-70d63c34b78f"> <Type xmlns="https://www.openaire.eu/cerif-profile/vocab/COAR_Publication_Types">http://purl.org/coar/resource_type/c_1843</Type> <Language>eng</Language> <Title>Impact of pre-drying and frying time on physical properties and sensorial acceptability of fried potato chips</Title> <PublishedIn> <Publication> <Title>Journal of Food Science and Technology</Title> </Publication> </PublishedIn> <PublicationDate>2018</PublicationDate> <DOI>https://doi.org/10.1007/s13197-017-2866-3</DOI> <SCP-Number>2-s2.0-85038104596</SCP-Number> <Authors> <Author> <DisplayName>Cruz G.</DisplayName> <Person id="rp01001" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Cruz-Tirado J.P.</DisplayName> <Person id="rp01363" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Delgado K.</DisplayName> <Person id="rp01365" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Guzman Y.</DisplayName> <Person id="rp01361" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Castro F.</DisplayName> <Person id="rp01362" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Rojas M.L.</DisplayName> <Person id="rp01185" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Linares G.</DisplayName> <Person id="rp01364" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> </Authors> <Editors> </Editors> <Publishers> <Publisher> <DisplayName>Springer India</DisplayName> <OrgUnit /> </Publisher> </Publishers> <Keyword>Soybean oil</Keyword> <Keyword>Color</Keyword> <Keyword>Color</Keyword> <Keyword>Physical properties</Keyword> <Keyword>Colour parameters</Keyword> <Keyword>Fried potato</Keyword> <Keyword>Frying</Keyword> <Keyword>Oil contents</Keyword> <Keyword>Potato chip</Keyword> <Keyword>Pre-drying</Keyword> <Keyword>Drying</Keyword> <Abstract>In this work the effects of pre-drying and frying time on colour, oil, texture and sensorial acceptability (overall liking) of potato chips were evaluated. Potato chips were pre-dried for 0, 10, 20 and 30 min at 60 °C and fried in soybean oil at 190 °C for 60, 70 and 80 s. The colour parameters (L*, a* and b*) increased or decreased depending on the pre-drying and frying time. Hardness increased as the pre-drying and frying time increased. On the other hand, the water initially removed by pre-drying decrease the gradient of mass transfer (water–oil). The oil content reduced to (about 21%) in pre-dried samples when compared to control sample. Finally, sensorial evaluation showed that samples without pre-drying and/or fried for very short or very long times had low acceptance levels. The pre-drying and frying times influenced the colour, texture, water and oil content, and resulted into fried potato chips with better acceptance scores.</Abstract> <Access xmlns="http://purl.org/coar/access_right" > </Access> </Publication> -1 |
| score |
12.791002 |
Nota importante:
La información contenida en este registro es de entera responsabilidad de la institución que gestiona el repositorio institucional donde esta contenido este documento o set de datos. El CONCYTEC no se hace responsable por los contenidos (publicaciones y/o datos) accesibles a través del Repositorio Nacional Digital de Ciencia, Tecnología e Innovación de Acceso Abierto (ALICIA).
La información contenida en este registro es de entera responsabilidad de la institución que gestiona el repositorio institucional donde esta contenido este documento o set de datos. El CONCYTEC no se hace responsable por los contenidos (publicaciones y/o datos) accesibles a través del Repositorio Nacional Digital de Ciencia, Tecnología e Innovación de Acceso Abierto (ALICIA).
