Sensorical quality of potato fingers fried in different reheated oils and fats [electronic resource].

Includes references.

Potato fingers (French fries) were deep-fried in each of palm oil (P.O.); corn oil (C.O.); sunflower oil (S.O.) and butter fat "Ghee" (B.F.). Moreover, fingers were deep-fried in fiVe blends of the aforementioned oils and fats as follows: Blend 1 (1 P.O. : 2 C.O. : 3 S.O. : 4 B.F.).; Blend 2. (4 P.O. : 3 C.O. : 3 S.O. : 1 B.F.); Blend 3 (2 P.O. : 1 C.O. : 3 S.O. : 4 B.F.); Blend 4 (3 P.O.: 4 C.O. : 1 S.O. : 2 B.F.) and blendS (1 P.O. : 2 C.O. : 4 S.O. : 3 B.F.). Oils and blends were continuously heated at 180°C for 8 hours. Potato fingers were fried for 10 minutes and the last batch/Frying hour was organoleptically evaluated. Data of sensory evaluation were statistically analyzed by ANOVA for factorial experiment with three factors (Reheating time, type of oil or blend and organoleptic property).

Summary in Arabic.

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