Study of oil uptake during deep-fat frying of Taro ( Colocasia esculenta ) chips

摘要

The effects of a water blanching pretreatment (BP, 85???°C for 3????min), sample thickness (1 and 2????mm), oil temperature (180 and 200???°C), and frying time (1 and 3????min) on the oil uptake (OU) behavior during the deep-fat frying of pre-dried (oven dried at 70???°C for 20????min) taro ( Colocasia esculenta ) chips were investigated. Results demonstrated that using short frying times and high oil temperatures causes OU to decrease in both blanched and non-blanched samples ( p ????