東華大學圖書館 |

Language: English

Help

回圖書館首頁

手機版館藏查詢

Back

Switch To: Labeled | MARC Mode | ISBD

Evaluation of both unhydrogenated co...

Foret, Allan Thomas.

Linked to FindBook

Google Book

Amazon

博客來

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

Record Type:	Language materials, printed : Monograph/item
Title/Author:	Evaluation of both unhydrogenated cottonseed and corn oils as frying mediums for pre-baked white corn tortilla chips./
Author:	Foret, Allan Thomas.
Description:	90 p.
Notes:	Adviser: Clay King.
Contained By:	Masters Abstracts International43-06.
Subject:	Agriculture, Food Science and Technology. -
Online resource:	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.
LDR:01838nam 2200277 a 45 001 973025
005 20110928
008 110928s2005 eng d
020 $a 9780542046360
035 $a (UnM)AAI1425947
035 $a AAI1425947
040 $a UnM $c UnM
100 1 $a Foret, Allan Thomas. $3 1296984
245 1 0 $a Evaluation of both unhydrogenated cottonseed and corn oils as frying mediums for pre-baked white corn tortilla chips.
300 $a 90 p.
500 $a Adviser: Clay King.
500 $a Source: Masters Abstracts International, Volume: 43-06, page: 2205.
502 $a Thesis (M.S.)--Texas Woman's University, 2005.
520 $a 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.
590 $a School code: 0925.
650 4 $a Agriculture, Food Science and Technology. $3 1017813
650 4 $a Health Sciences, Nutrition. $3 1017801
690 $a 0359
690 $a 0570
710 2 0 $a Texas Woman's University. $3 1017666
773 0 $t Masters Abstracts International $g 43-06.
790 $a 0925
790 1 0 $a King, Clay, $e advisor
791 $a M.S.
792 $a 2005
856 4 0 $u http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=1425947