Consumer Acceptability and Quality Evaluation of Potato Strips Baked in a Radiant Wall Oven

@inproceedings{Kirmaci2015ConsumerAA,
  title={Consumer Acceptability and Quality Evaluation of Potato Strips Baked in a Radiant Wall Oven},
  author={Bilal Kirmaci and Rakesh Kumar Singh and Robert L. Shewfelt},
  year={2015}
}
Instrumental and sensory quality of potato strips baked in a radiant wall oven was evaluated and compared to deep-fat fried and conventional oven baked samples. Even though radiant wall oven baked potato strips had one-fourth the fat content of the deep-fat fried samples, there was no significant difference in chroma, cutting and puncture force of radiant wall oven baked and deep-fat fried samples. Consumer acceptability of radiant wall oven baked potato strips was 65.7 and 85.7% before and… CONTINUE READING

Similar Papers

Loading similar papers…