Sensorical quality of potato fingers fried in different reheated oils and fats [electronic resource].
الجودة الحسية لأصابع بطاطس تم تحميرها فى زيوت ودهون معادة التسخين.
- p.1177-1191.
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).