کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
4563035 1330742 2007 8 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Characterization of crispness of French fries by fracture and acoustic measurements, effect of pre-frying and final frying times
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
پیش نمایش صفحه اول مقاله
Characterization of crispness of French fries by fracture and acoustic measurements, effect of pre-frying and final frying times
چکیده انگلیسی

The influence of pre-frying and final frying time on the crispness of French fries was evaluated by simultaneous analysis of the fracture and acoustic properties during instrumental simulation of human chewing. The analysis of the frequency distribution of the force and sound events corresponding to the crust of the French fry reflected an effect of both pre-frying and final frying time on instrumental crispness. Up to 60 s pre-frying, an increase in the number and magnitude of force and sound events was found, which reflect an increase in crispness. The increase in final frying time increased crispness, but it cannot counterbalance a lack of pre-frying. The moisture content of the whole French fries cannot explained the effect of pre-frying on crispness. Conversely, the effect of pre-frying can be explained when considering only the moisture content of the crust. Pre-frying may allow an easier loss of water from the crust during final frying, which will enhance its crispness.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Research International - Volume 40, Issue 1, January 2007, Pages 63–70
نویسندگان
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