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Comparing thermal oil processing met...

Merriman, Angie Rye.

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Comparing thermal oil processing methods of potatoes through subjective and objective evaluation.

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Comparing thermal oil processing methods of potatoes through subjective and objective evaluation./
作者:	Merriman, Angie Rye.
面頁冊數:	118 p.
附註:	Source: Masters Abstracts International, Volume: 43-06, page: 2059.
Contained By:	Masters Abstracts International43-06.
標題:	Agriculture, Food Science and Technology. -
電子資源:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=1425951
ISBN:	9780542046605

Comparing thermal oil processing methods of potatoes through subjective and objective evaluation.
Merriman, Angie Rye.

Comparing thermal oil processing methods of potatoes through subjective and objective evaluation. - 118 p.

Source: Masters Abstracts International, Volume: 43-06, page: 2059.

Thesis (M.S.)--Texas Woman's University, 2005.

French fried potatoes were heated by four different methods, deep fry, pan fry, microwave, and bake. Using subjective and objective evaluation, correlations can be made between the thermal methods, consumer likeability, nutrition attributes, and acrylamide formation. Potatoes were peeled, sliced, and heated according to time and temperature parameters.

ISBN: 9780542046605Subjects--Topical Terms:

1017813
Agriculture, Food Science and Technology.

Comparing thermal oil processing methods of potatoes through subjective and objective evaluation.
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245 1 0 $a Comparing thermal oil processing methods of potatoes through subjective and objective evaluation.
300 $a 118 p.
500 $a Source: Masters Abstracts International, Volume: 43-06, page: 2059.
500 $a Adviser: C. Clay King.
502 $a Thesis (M.S.)--Texas Woman's University, 2005.
520 $a French fried potatoes were heated by four different methods, deep fry, pan fry, microwave, and bake. Using subjective and objective evaluation, correlations can be made between the thermal methods, consumer likeability, nutrition attributes, and acrylamide formation. Potatoes were peeled, sliced, and heated according to time and temperature parameters.
520 $a Objective testing revealed pan fried potatoes had the highest percent of moisture loss and fat absorption. Significant differences were detected between the four methods when testing fat, moisture, and color content. Subjective testing was performed with a consumer and descriptive panel. The consumer panel ranked baked fries with the highest score when testing for overall likeability. The descriptive panel tested samples using a likeability test and JAR scale, and both scales found deep fried the "most favorite" method. Acrylamide formation was measured and a correlation was found between fat absorption, moisture loss, and the Maillard reaction of the food item being heated.
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650 4 $a Agriculture, Food Science and Technology. $3 1017813
690 $a 0359
710 2 0 $a Texas Woman's University. $3 1017666
773 0 $t Masters Abstracts International $g 43-06.
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