Abstract
In deep fat fried products health should be addressed to meet consumer demand .the soft and moist interior together with crispy crust are desirable characteristics of most fried food. In this study the effect of ratio oil to potato on amount of oil uptake of potato strips at two size were investigated. Results showed that ratio oil to potato 20:1 lead to increase in potato loss of strips during frying among other ratios (33% oil uptake %). Oil to potato 10:1 had the lowest amount of fat content (24% oil uptake %). By this study, the highest and lowest loss weight percent were 44% and 34% which related to ratio 20 and 10 respectively. Significant differences in texture of several ratio were observed. Ratio 20 was the most texture of fried potato, but from view of oil uptake %, ratio of 10 was the best for two sizes of french fries potato.
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