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Please use this identifier to cite or link to this item: https://repository.sustech.edu/handle/123456789/16441
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dc.contributor.authorOsman, Gamar Adam-
dc.contributor.authorMuhee Eldien, Hagir Khalifa-
dc.date.accessioned2017-04-19T08:46:48Z-
dc.date.available2017-04-19T08:46:48Z-
dc.date.issued2016-09-10-
dc.identifier.citationOsman, 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.urihttp://repository.sustech.edu/handle/123456789/16441-
dc.descriptionThesisen_US
dc.description.abstractThe 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.sponsorshipSudan University of Science and Technologyen_US
dc.language.isoenen_US
dc.publisherSudan University of Science and Technologyen_US
dc.subjectfood Science and Technologyen_US
dc.subjectTamia, Potato Chipsen_US
dc.subjectPhysical and Chemical Changesen_US
dc.subjectFood Propertiesen_US
dc.titleSome Physical and Chemical Changes of Food Properties (Tamia, Potato Chips) after Frying Processen_US
dc.title.alternativeبعض التغيرات الفيزيائية والكيميائية التي تحدث في المادة الغذائية (رقائق البطاطس والطعمية) بعد التحميرen_US
dc.typeThesisen_US
dc.contributor.SupervisorSupervisor, - Mahdi Abass Saad Shakak-
Appears in Collections:Bachelor of Agricultural Studies

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