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Instrumental and sensory tests of texture of cooked frozen French fries.

Author(s) : DU PONT M. S., KIRBY A. R., SMITH A. C.

Type of article: Article

Summary

A range of physical tests in parallel with sensory evaluation has been carried out on frozen French fries as a function of frying time. The strength and modulus of samples increases with frying time. The best correlation between sensory and instrumental measures is on crispness and mechanical strength. Oil and water contents change with frying time. Changes in oil and water contents and structure are least between 4 and 6 minutes. Many changes occur after 6 minutes.

Details

  • Original title: Instrumental and sensory tests of texture of cooked frozen French fries.
  • Record ID : 1993-1001
  • Languages: English
  • Source: Int. J. Food Sci. Technol. - vol. 27 - n. 3
  • Publication date: 1992/06
  • Document available for consultation in the library of the IIR headquarters only.

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