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https://repository.sustech.edu/handle/123456789/16441| Title: | Some Physical and Chemical Changes of Food Properties (Tamia, Potato Chips) after Frying Process |
| Other Titles: | بعض التغيرات الفيزيائية والكيميائية التي تحدث في المادة الغذائية (رقائق البطاطس والطعمية) بعد التحمير |
| Authors: | Osman, Gamar Adam Muhee Eldien, Hagir Khalifa Supervisor, - Mahdi Abass Saad Shakak |
| Keywords: | food Science and Technology Tamia, Potato Chips Physical and Chemical Changes Food Properties |
| Issue Date: | 10-Sep-2016 |
| Publisher: | Sudan University of Science and Technology |
| 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 . |
| 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. |
| Description: | Thesis |
| URI: | http://repository.sustech.edu/handle/123456789/16441 |
| Appears in Collections: | Bachelor of Agricultural Studies |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Some Physical and ....pdf | Research | 201.65 kB | Adobe PDF | View/Open |
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