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Home > Archive>Volume 38, Issue 8, 2019 >71-76. DOI:10.3969/j.issn.1673-1689.2019.08.010
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Effect of Potato Flakes on the Quality of Frozen Fried Bread Sticks
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    Abstract:

    In this paper，the color，water content，oil content，expansibility，water loss，texture and sensory of fried bread sticks（FFBS） were measured to study the effects of potato flakes（PF） on the quality of FFBS. The results showed that the addition of PF reduced the oil content of FFBS. The oil content of the FFBS dry-matter was 12.44% lower than the control group when 10% PF added. It also affected the color. The yellow and red values of the FFBS increased and the whiteness value decreased with the increasing ratio of PF. The results of texture showed that the hardness value of FFBS was significantly lower（p < 0.05） while the elasticity value was significantly higher（p < 0.05） than the control group and it was the most elastic when 10% PF added. Meanwhile，the sensory score of FFBS was the highest when the PF amount was 10%.

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YANG Yuting, ZHU Kexue, GUO Xiaona, PENG Wei, ZHOU Huiming. Effect of Potato Flakes on the Quality of Frozen Fried Bread Sticks[J]. Journal of Food Science and Biotechnology,2019,38(8):71-76.

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  • Online: March 27,2020
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