Some Physical and Chemical Changes of Food Properties (Tamia, Potato Chips) after Frying Process

Osman, Gamar Adam; Muhee Eldien, Hagir Khalifa

dc.contributor.author	Osman, Gamar Adam
dc.contributor.author	Muhee Eldien, Hagir Khalifa
dc.date.accessioned	2017-04-19T08:46:48Z
dc.date.available	2017-04-19T08:46:48Z
dc.date.issued	2016-09-10
dc.identifier.citation	Osman, Gamar Adam . Some Physical and Chemical Changes of Food Properties (Tamia, Potato Chips) after Frying Process / Gamar Adam Osman , Hagir Khalifa Muhee Eldien ; Mahdi Abass Saad Shakak .- Khartoum: Sudan University of Science and Technology, college of Agricultural Studies, 2016 .- 38p. :ill. ;28cm .- Search Bachelor .	en_US
dc.identifier.uri	http://repository.sustech.edu/handle/123456789/16441
dc.description	Thesis	en_US
dc.description.abstract	The purpose of this study was to determine the physical and chemical changes that take place after frying of food stuff. The study was conducted on two kind of foods: Tamia and Potato chips. Results of chemical analysis were 27.49%, 12.25, 22.08 and 11.6 mq/mg for moisture, protein, fat and peroxide value, respectively. Results illustrated that moisture, protein and fat content were high in Tamia. Chemical results of potato chips were 21.90%, 11.05% and 32.44 mq/mg for moisture, fat and peroxide value, respectively. Physical analysis of oil extracted from Tamia were 1.4, 0.92 and 0.86 for refractive index (RI), density and color. Results of oil extracted from potato chips were 1.00, 0.92 and 1.36 for refractive index(RI), density and color.	en_US
dc.description.sponsorship	Sudan University of Science and Technology	en_US
dc.language.iso	en	en_US
dc.publisher	Sudan University of Science and Technology	en_US
dc.subject	food Science and Technology	en_US
dc.subject	Tamia, Potato Chips	en_US
dc.subject	Physical and Chemical Changes	en_US
dc.subject	Food Properties	en_US
dc.title	Some Physical and Chemical Changes of Food Properties (Tamia, Potato Chips) after Frying Process	en_US
dc.title.alternative	بعض التغيرات الفيزيائية والكيميائية التي تحدث في المادة الغذائية (رقائق البطاطس والطعمية) بعد التحمير	en_US
dc.type	Thesis	en_US
dc.contributor.Supervisor	Supervisor, - Mahdi Abass Saad Shakak