Characterization of the frying process of fresh and blanched potato strips using response surface methodology |
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| Authors: | M. D. Alvarez M. J. Morillo W. Canet |
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| Affiliation: | (1) Department of Plant Foods Science and Technology, Instituto del Frío-CSIC, Ciudad Universitaria s/n, E-28040 Madrid, Spain e-mail: ifrat44@if.csic.es, ES |
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| Abstract: | r 2 was better and the lack of fit was not significant, although high-temperature short-time blanching before frying resulted in loss of firmness and discolouring, and increased the percentage of oil retained by the strips, causing sensorial quality loss. Received: 4 October 1999 / Revised version: 15 December 1999 |
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| Keywords: | Potato strips Frying Texture Colour Oil retention |
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