Effect of Vacuum Frying on Changes in Quality Attributes of Jackfruit (Artocarpus heterophyllus) Bulb Slices

The effect of frying temperatures and durations on the quality of vacuum fried jackfruit (JF) chips was evaluated. Moisture content and breaking force of JF chips decreased with increase in frying temperature and time during vacuum frying whereas the oil content increased. The frying time for JF chi...

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Detalles Bibliográficos
Autores principales: Maity, Tanushree, Bawa, A. S., Raju, P. S.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi Publishing Corporation 2014
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4745527/
https://www.ncbi.nlm.nih.gov/pubmed/26904648
http://dx.doi.org/10.1155/2014/752047

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4745527/
https://www.ncbi.nlm.nih.gov/pubmed/26904648
http://dx.doi.org/10.1155/2014/752047

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