No abstract

ElsevierHeredia Gutiérrez, AB.; Castelló Gómez, ML.; Argüelles Foix, AL.; Andrés Grau, AM. (2014 The aim of this study was to analyse the influence of frying technique (air-frying and 9 deep oil-frying) and type of pre-treatment (freezing and blanching) on the evolution of 10 mechanical and optical properties of French fries. The results showed that the 11 chromatic parameters, a * and b *, experimented an increase regardless of the frying 12 method; while the increase in a * was significantly higher in deep-oil frying as a result of 13Maillard's reactions. The texture analysis reported a first stage of initial softening 14 related to starch gelatinization followed by a second stage where the maximum force 15 increased due to the gradual formation of a crust, both stages being faster in deep-oil 16 frying. Pre-frozen potatoes presented the highest value of maximum force parameter 17 independent of the type of frying. 18 19

No abstract

No abstract

No abstract