Effect of interminttent frying and frying medium in potato slices / Ashfahane Mohd Ali

Potato slices fried in palm oil were compared with potato slices fried in maize oil for intermittent frying. The product was evaluated for chemical and sensory changes during intermittent frying. The potato slices fried in palm oil were found to have lower breaking strength value and also lower amount of fat absorption as compared to potato slices fried in maize oil resulting in higher of breaking strength value and greater amount of fat absorption. Absorption of fat in potato slices was significantly difference using difference frying medium. The quantity of fat absorption was not significant difference for intermittent frying. For color the L,a,b values were not significant difference during intermittent frying, between frying medium potato slices fried in maize oil gave lighter color as compared to potato slices fried in palm oil.