MONIA BLIBECH,MOHAMED NEIFAR,KHALIL AFFES,AMEL KAMOUN,BLAKIS BEN MBAREK,SOUMAYA ZOUARI ELLOUZI,SEMIA ELLOUZE CHAABOUNI,RAOUDHA ELLOUZE GHORBEL
申请号：
TN2011000439
公开号：
TN2011000439A1
申请日:
2011.08.29
申请国别(地区):
TN
年份:
2013
代理人:
摘要：
the present invention relates to the production of potato chips, low calorific value and organoleptic characteristics among consumers. these chips are characterized by a low oil retention and index of red color a * (responsible for the browning reactions of chips).to achieve these objectives, we are committed in the context of cooperation with the industry (new enal food) to optimize conditions for frying to produce these chips.studies have shown that the coating), the temperature and the time of frying have significant impacts on the reduction of the oil content and the final color of the chipps potatoes (garmakhany et al., 2008). pedreschi et al., 2007 gamble et al., 1987). these parameters may be synergistic or antagonistic effects.in this work, we varied three factors: the concentration of coating (locust bean gum), time and temperature of cooking, we applied design of experiment to optimize the behnken type box parameters.this is the minimum and the maximum accuracy of tries. it was possible to show that: different factors affect the tested physicochemical properties and sensory of potato chips.the optimum conditions (1% concentration of locust bean gum, 75s coating, frying time and temperature of cooking 190c) to reduce the oil content of potato chips by 23.1%, the moisture content of 17%, and the index of red color a * 65.8%.La présente invention porte sur la production des chips de pomme de terre de faible valeur calorifique et de caractéristiques organoleptiques appréciables par les consommateurs. Ces chips se caractérisent par une faible rétention dhuile et dindice de couleur rouge a* (responsable des réactions de brunissement des chips). Pour atteindre ces objectifs, nous nous sommes engagés dans le cadre de collaboration avec lindustrie ENAL (entreprise nouvelle dalimentation) doptimiser les conditions de friture permettant de produire ces chips. Des études bibliographiques ont montré que lenrobage, la température et le temps de friture ont des effets co
