SENSORY EVALUATION OF PASTRIES FRIED IN SOYBEAN OIL WITH DIFFERENT HEATING TIMES
Abstract
It was tested the influence of heated soybean oil on the acceptability of fried products. It was evaluated cheese pastries fried on heated oil for 1,5; 18; 30 and 36 hours by ataste panel of eighteen people trained to use hedonic scale. The results showed that the heated oil couldn't be used for more than 30 hours of constant heat.
Keywords
PASTEL; ÓLEO DE SOJA - AQUECIMENTO; ANÁLISE SENSORIAL. FRIED PRODUCTS; HEATED SOYBEAN DIL; SENSORIAL ANALYSIS PASTRIES FRIED.
Full Text:
PDF (Português (Brasil))DOI: http://dx.doi.org/10.5380/cep.v13i2.14162
