บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Breadfruit chips: preparation, stability and acceptability.

Bates, R.P., Graham, H.D., Matthews, R.F. and Clos, L.R.

Journal of Food Science. Volume 56, Number 6, Nov/Dec 1991. Pages 1608-1610.

1991

บทคัดย่อ

Breadfruit chips: preparation, stability and acceptability.

Mature breadfruit, sliced to 1.25 mm, fried in soy oil at 165 degrees C and salted to 1.5% produced a stable, crisp chip with lipid stability comparable to potato chips. Partial air drying prior to frying reduced oil absorption from 42% to 26%. Sensory evaluations showed the product to be as acceptable as commercial plantain or potato chips. In view of the extreme perishability and high postharvest losses of breadfruit, chip production represents a useful value-adding preservation method meriting consideration in breadfruit producing regions.