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Evaluation of both unhydrogenated co...

Foret, Allan Thomas.

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Evaluation of both unhydrogenated cottonseed and corn oils as frying mediums for pre-baked white corn tortilla chips.

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
正題名/作者:	Evaluation of both unhydrogenated cottonseed and corn oils as frying mediums for pre-baked white corn tortilla chips./
作者:	Foret, Allan Thomas.
面頁冊數:	90 p.
附註:	Adviser: Clay King.
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=1425947
ISBN:	9780542046360

Evaluation of both unhydrogenated cottonseed and corn oils as frying mediums for pre-baked white corn tortilla chips.
Foret, Allan Thomas.

Evaluation of both unhydrogenated cottonseed and corn oils as frying mediums for pre-baked white corn tortilla chips. - 90 p.

Adviser: Clay King.

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

Most oils currently used for deep-tat frying contain trans-fatty acids, which have recently become a health concern. Unhydrogenated cottonseed and corn oil, which do not contain trans-fatty acids, were used for this frying study. Pre-baked white corn tortilla chips were fried in these two oils for a period of 100 hours, and repeated for two more trials. Samples of the oils and chips were drawn throughout the fry period and evaluated for quality. Objective evaluations showed the oils were reaching the end of their fry life. However, subjective sensory testing results indicated the chips were consistently acceptable throughout the frying period, according to statistical analysis. Also, fat and moisture analysis were not statistically different between the chips over the 100 frying hours. Unhydrogenated cottonseed and corn oil proved acceptable as frying mediums for restaurant style tortilla chips, even when the oils were past their fry life.

ISBN: 9780542046360Subjects--Topical Terms:

1017813
Agriculture, Food Science and Technology.

Evaluation of both unhydrogenated cottonseed and corn oils as frying mediums for pre-baked white corn tortilla chips.
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