home > frying
frying
Featured Documents (Paid)
Showing 1 - 10 of 18
Enrichment of a Cassava Meal (Gari) with Soyabean Protein Extract
by: shinta, 3 pagesA low protein cassava meal, (gari), has been fortified with protein extract from soyabean seeds. The enriched gari was found to contain 9.63% protein which was adjudged as capable of reducing ...
Effects of Drying and Frying Process on Characteristics of Popped Rice
by: shinta, 5 pagesThe objective of this study was to investigate the effect of drying time and frying time on the characteristics of popped rice to be used as ingredient base for snack bar. The broken ...
Effect of drying and frying time on textural and sensory characteristics of popped rice
by: shinta, 5 pagesThe objective of this study was to investigate the effect of drying time and frying time on the textural and sensory characteristics of popped rice to be used as an ingredient base for ...
Color development and acrylamide content of pre-dried potato chips
by: shinta, 8 pagesPage 1 Color development and acrylamide content of pre-dried potato chips Franco Pedreschi a,*, Jorge Leo´n a, Domingo Mery b, Pedro Moyano c, Romina Pedreschi d , ...
Frying Pressure and Temperature Effects on Sensory Characteristics of Coated Chicken Nuggets
by: shinta, 5 pagesA study was carried out to evaluate the effects of frying pressure (102 and 156 kPa) and temperature (150, 165 and 180°C) on sensory characteristics of chicken nuggets coated with wheat, ...
Losses in -carotene and vitamin C due to frying of plantain (Musa paradisiaca) chips
by: shinta, 5 pagesSlices of plantain (unripe and ripe) of 0.5, 1 and 2 mm thickness were fried at 130 ? 5, 150 ? 5 and 170 ? 5°C for 1 to 10 min in refined palm oil. The results obtained showed that ...
Oil Absorption Characteristics of a Multigrain Extrudate During Frying : Effect of Extrusion Temperature and Screw Speed
by: shinta, 4 pagesThe oil absorption characteristics of a multigrain extruded and fried snack product were studied as a function of extruder screw speed and cooking temperature using a central composite ...
Effects of Frying Oil Composition on Potato Chip Stability
by: shinta, 5 pagesPotato chips were fried in six canola (low-erucic acid rape- seed) oils under pilot-plant process settings that repre- sented commercial conditions. Oil samples included an ...
Oil Absorption During Frying of Frozen Parfried Potatoes
by: shinta, 4 pagesA tracer method was used to assess the uptake of oil by commercial frozen parfried potatoes fried (180 C, 150 s) in colza oil (CO) involving a short post-frying immersion in hot coconut fat ...
