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Impact of pre-drying and frying time on physical properties and sensorial acceptability of fried potato chips

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dc.contributor.author Cruz G. es_PE
dc.contributor.author Cruz-Tirado J.P. es_PE
dc.contributor.author Delgado K. es_PE
dc.contributor.author Guzman Y. es_PE
dc.contributor.author Castro F. es_PE
dc.contributor.author Rojas M.L. es_PE
dc.contributor.author Linares G. es_PE
dc.date.accessioned 2024-05-30T23:13:38Z
dc.date.available 2024-05-30T23:13:38Z
dc.date.issued 2018
dc.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”.
dc.description.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.
dc.description.sponsorship Consejo Nacional de Ciencia, Tecnología e Innovación Tecnológica - Concytec
dc.identifier.doi https://doi.org/10.1007/s13197-017-2866-3
dc.identifier.scopus 2-s2.0-85038104596
dc.identifier.uri https://hdl.handle.net/20.500.12390/648
dc.language.iso eng
dc.publisher Springer India
dc.relation.ispartof Journal of Food Science and Technology
dc.rights info:eu-repo/semantics/openAccess
dc.subject Soybean oil
dc.subject Color es_PE
dc.subject Physical properties es_PE
dc.subject Colour parameters es_PE
dc.subject Fried potato es_PE
dc.subject Frying es_PE
dc.subject Oil contents es_PE
dc.subject Potato chip es_PE
dc.subject Pre-drying es_PE
dc.subject Drying es_PE
dc.subject.ocde https://purl.org/pe-repo/ocde/ford#4.04.01
dc.title Impact of pre-drying and frying time on physical properties and sensorial acceptability of fried potato chips
dc.type info:eu-repo/semantics/article
dspace.entity.type Publication
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