Optimization of the frying process in relation to quality characteristics of Khaja (A traditional sweet)
The present study was focused on the optimization of process parameters and quality
characterization of Khaja. A full factorial design 53 was applied using different levels of fat …
characterization of Khaja. A full factorial design 53 was applied using different levels of fat …
Characterization of some quality attributes of vacuum fried yellow fleshed cassava chips from different varieties using designed experiment
A two‐level full factorial design was used to explore the influence of process conditions on
the qualities of fried chips from TMS 01‐1368, TMS 01‐1371, and TMS 01‐1412 cultivars of …
the qualities of fried chips from TMS 01‐1368, TMS 01‐1371, and TMS 01‐1412 cultivars of …
[HTML][HTML] Effect of microwave-assisted pre-drying and deep-fat-frying conditions on some quality attributes of orange fleshed sweetpotato chips
AT Omidiran, OJ Odukoya, OO Akinbule… - Food Chemistry …, 2023 - Elsevier
The effect of microwave-assisted drying (MAD) and deep-fat frying conditions on moisture
and oil contents, hardness, chewiness, and colour (L*, a*, and b*) attributes of orange-flesh …
and oil contents, hardness, chewiness, and colour (L*, a*, and b*) attributes of orange-flesh …
Effect of Frying Conditions on Textural Parameters, Color and Proximate Composition of Fried Fish Nuggets from Blue Whiting (Micromesistius Poutassou)
AT Omidiran, DI Adesanya, OO Akinbule… - Journal of Culinary …, 2024 - Taylor & Francis
Fish is a good source of protein and plays an important role in fighting hunger and
malnutrition. Effect of frying temperature (150° C, 160° C, 170° C), frying time (4, 5, 6 min) …
malnutrition. Effect of frying temperature (150° C, 160° C, 170° C), frying time (4, 5, 6 min) …
Quality attributes of formulated snacks from blends of cassava starch and soy protein isolate deep fried in palmolein oil
Cassava starches from three varieties (TMS‐30572, TMS‐950289 and TME‐419) and soy
protein isolate (SPI) were used to prepare dough at different proportions of 85: 15 and 95: 5 …
protein isolate (SPI) were used to prepare dough at different proportions of 85: 15 and 95: 5 …
[PDF][PDF] Quality attributes of gluten free fried products from defatted peanut flour and starches of selected tropical roots and tubers
RA Adedeji, EK Olatundun, PS Olajide… - Int J Agric Sc Food …, 2022 - academia.edu
The aim of this study was to develop and evaluate gluten free fried products from defatted
peanut flour and starches of common tropical roots. The result of the analysis showed that …
peanut flour and starches of common tropical roots. The result of the analysis showed that …
[引用][C] Physicochemical and Sensory Properties of Surimi as a Main Ingredient of Snacks
채지연 - 2021 - 부경대학교