Citas bibligráficas
Avalos, E., (2014). Influencia del secado previo y del tiempo de fritura en las carácteristicas fisicoquímicas y aceptabilidad general de rebanadas de papa (solanum tuberosum) frita variedad huevo de indio [Tesis, Universidad Privada Antenor Orrego - UPAO]. https://hdl.handle.net/20.500.12759/852
Avalos, E., Influencia del secado previo y del tiempo de fritura en las carácteristicas fisicoquímicas y aceptabilidad general de rebanadas de papa (solanum tuberosum) frita variedad huevo de indio [Tesis]. : Universidad Privada Antenor Orrego - UPAO; 2014. https://hdl.handle.net/20.500.12759/852
@misc{renati/375136,
title = "Influencia del secado previo y del tiempo de fritura en las carácteristicas fisicoquímicas y aceptabilidad general de rebanadas de papa (solanum tuberosum) frita variedad huevo de indio",
author = "Avalos Zavaleta, Emily Taylor",
publisher = "Universidad Privada Antenor Orrego - UPAO",
year = "2014"
}
The effect of previous drying and frying times on the physicochemical properties and general acceptability of potato slices (Solanum tuberosum) Huevo de indio variety was studied. Potato samples from Huamachuco town were selected, sorted, washed, peeled, sliced, and fried (190 ºC, 2 min; 190 °C, 2.15 min and 190 °C, 2.30 min). Prior to frying, parts of the samples were subjected to a drying process at 60 °C for 45 min reaching 67% moisture (wet basis). Prior drying before and frying significantly affected oil absorption, moisture content, texture and overall acceptability of potato (Solanum tuberosum) Huevo de indio variety fried slices. In addition, potato slices subjected to drying before of 190 °C and 2.30 min frying provided potato slices with lower oil absorption, moisture content and texture and overall acceptability of potato slices. It was determined that the pre-drying and heat treatment of frying significantly affected by moisture content, oil absorption, strength and overall acceptability of the fried potato slices. The potato slices subjected to preliminary drying slices potato chip provided with lower moisture content greater firmness and overall acceptability of potato slices fried variedad Huevo de Indio. It was determined in samples with and without drying the longer frying, lower moisture content, higher oil adsorption and higher final firmness in potato slices. It was determined that S2t3 treatment was presented lower moisture content, firmer, more general acceptability and adsorption of oil 4.38%.
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