000			01836cab a2200277Ia 45 0
001			u209429
003			SIRSI
008			120530s2003 ua ss b eng d
040			_aEAL
041			_aeng _bara
090			_aART MJAR V28 No4 9
100	1		_aEl-Sayed, Samiha M.
240	1	0	_aMinufiya journal of agricultural research, 2003 v. 28 (4) _h[electronic resource].
245	1	0	_aSensorical quality of potato fingers fried in different reheated oils and fats _h[electronic resource].
246	1	5	_aالجودة الحسية لأصابع بطاطس تم تحميرها فى زيوت ودهون معادة التسخين.
300			_ap.1177-1191.
504			_aIncludes references.
520			_aPotato 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).
546			_aSummary in Arabic.
650		0	_aFrench fries.
650		0	_aOils and fats.
650		3	_afrying oil.
773	0		_tMinufiya Journal of Agricultural Research. _g2003. v.28(4) _x1110-0265 _7nnas _wu158151
856	4	0	_uhttp://nile.enal.sci.eg/EALE/2003/MJAR/2803/4/1177.pdf _zFull Text Article
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