Effect of Processing Methods on Sensory Quality of Fried Taro Chip
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Abstract:
The fried taro chip was prepared with three processing methods. The oil content and texture of fried taro chip were investigated. And the effects of thickness, drying time and frying temperature on sensory quality of taro chip are studied. The results showed that the optimum conditions were as follows: thickness of slices 2.5 mm, cooking 3 min, drying time 60 min at 40 ℃, quick-freezing temperature -18 ℃, and frying time 120 s at 180 ℃. Under those conditions, the fried taro chip showed the highest sensory quality.
