ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
An Instron punch test with three point support of a potato chip was developed, and factors affecting the results were evaluated. Individual potato chips were fried in palm oil in a forced circulation glass container, and their moisture content and texture were determined. Sample handling parameters contributing most to variability of moisture and texture were the cutting device, and position of the sample within the tuber. For oil temperatures 140 and 180°C, and two potato specific gravities, moisture and texture changes were studied during frying. Maximum force of break was in the 2–4% moisture region. Individual chips showed highly variable room temperature adsorption/desorption.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1999.tb15889.x
