كليدواژه :
Texture , Cosirna , Folva , Draga , corn oil , روغن مايع ذرت , Hydrogenated soy-cotton seed fat , چربي هيدروژنه سويا , Sun flower oil , روغن مايه آفتابگردان , Partially French fried potato , پنبه دانه , FIRM , كشاورزي , خلال نيمه سرخ شده سيب زميني
چكيده لاتين :
The amount of potatoes produced in Iran, is estimated to be about 20 to 30 Tonn per hectare. But due to unfavourable storage condition in the country, therefore, the amount of potatoes lost or spoiled, is more than five percent. Since potatoes is a major source of food for humans in the world, and in views of having a short storage period and in the bulkiness, now, process potatoe industries recommend "Partially fried potatoes", pertaining to above mentioned process, not too much have been done in the USA and Europe before Second World War, but after Second World War, potatoes industries have made consirderable, in this field, so that the per capta partially fried potato consumption was increased from 95.3 in 1939 to 320.5 kilogramme in 1998 respectively. Using an instron for measuring the texture of partially fried potatoes three varieties of potatoes: Fulva, Draga and Cosima, it was shown that no significant (P > 0.01) differences is existed between Fulva and Draga, but when the same two varieties mentioned above, was compared to Cosima, A significant differences at (P < 0.0I) level was observed. So according to the texture measurement in this study, it became very clear that results obtained from Cosima, in view of having a firm texture, Cosima is a desirable product when compared to other two. So regarding, storage and marketing, Cosima had a better position, using two parameter, kind of oil and storage period, it is interesting to mention that in processing the partially French fried potatoes with sunflower oil, corn oil and hydrogenated fat no significant (P> 0.01) differences was observed. But in view of storage time at - 18 C, however significant differences at the same level was noticed.When partially French fried potatoes prepared from intact potatoes stored at 4 C, it was noticed above results. Thus it was resulted that partially French fried potatoes prepared from Cosima and hydrogenated soy - cottonseed fat and three months storage at 4 C , - 18 C, had a better texture quality than other varieties.
