SENSORY EVALUATION OF PASTRIES FRIED IN SOYBEAN OIL WITH DIFFERENT HEATING TIMES

Authors

  • PEDRO RAMOS DA COSTA NETO CEFET/PR
  • RENATO JOÃO SOSSELA DE FREITAS Universidade Federal do Paraná
  • NINA WASZCZYNNSKYJ Universidade Federal do Paraná

DOI:

https://doi.org/10.5380/cep.v13i2.14162

Keywords:

PASTEL, ÓLEO DE SOJA - AQUECIMENTO, ANÁLISE SENSORIAL. FRIED PRODUCTS, HEATED SOYBEAN DIL, SENSORIAL ANALYSIS PASTRIES FRIED.

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.

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How to Cite

DA COSTA NETO, P. R., FREITAS, R. J. S. D., & WASZCZYNNSKYJ, N. (1995). SENSORY EVALUATION OF PASTRIES FRIED IN SOYBEAN OIL WITH DIFFERENT HEATING TIMES. Boletim Do Centro De Pesquisa De Processamento De Alimentos, 13(2). https://doi.org/10.5380/cep.v13i2.14162

Issue

Vol. 13 No. 2 (1995)

Section

Artigos

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