Comparative study of physical and sensory properties of pre-treated potato slices during vacuum and atmospheric frying

LWT

Volumn 42, Issue 1, 2009, Pages 187-195

  Troncoso, E ^a   Pedreschi, F ^a   Zuniga R N ^b  

^a UNIVERSIDAD DE SANTIAGO DE CHILE   (Chile)

^b PONTIFICIA UNIVERSIDAD CATÓLICA DE CHILE   (Chile)

Author keywords

Physical properties; Potato variety; Pre treatment; Sensory properties; Vacuum frying

Indexed keywords

COLOR; MOISTURE; MOISTURE DETERMINATION; QUALITY CONTROL; SENSORY ANALYSIS; SENSORY PERCEPTION; WATER QUALITY;

COLOR PARAMETER; FINAL MOISTURE CONTENT; FRYING TEMPERATURE; OIL CONTENTS; POTATO CHIP; POTATO SLICES; POTATO VARIETIES; PRE-TREATMENTS; SENSORY PROPERTIES; VACUUM FRYING;

ATMOSPHERIC PRESSURE;

SOLANUM TUBEROSUM;

EID: 53149104332     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2008.05.013     Document Type: Article

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