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Boletim Centro de Pesquisa e Processamento de Alimentos
Article . 1995 . Peer-reviewed
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Boletim Centro de Pesquisa e Processamento de Alimentos
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AVALIAÇÃO SENSORIAL DE PASTÉIS FRITOS EM ÓLEO DE SOJA COM DIFERENTES TEMPOS DE AQUECIMENTO

descriptionPublicationkeyboard_double_arrow_right Article 31 Dec 1995Publisher:Universidade Federal do ParanaJournal:Boletim do Centro de Pesquisa de Processamento de Alimentos, volume 13 (issn: 0102-0323, eissn: 1983-9774, Copyright policy )
Authors: PEDRO RAMOS DA COSTA NETO; RENATO JOÃO SOSSELA DE FREITAS; NINA WASZCZYNNSKYJ;

doi: 10.5380/cep.v13i2.14162

AVALIAÇÃO SENSORIAL DE PASTÉIS FRITOS EM ÓLEO DE SOJA COM DIFERENTES TEMPOS DE AQUECIMENTO

Abstract

Verificou-se a influência do aquecimento do óleo de soja na aceitabilidade de produto frito. Pastéis de queijo fritos em óleo aquecido a fogo direto por 1,5; 18; 30 e 36 horas foram avaliados por dezoito julgadores através do método de escala hedônica de nove pontos. Os resultados mostraram que o óleo de fritura não deve ser reutilizado por mais de 30 horas de aquecimento constante.

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    influence
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selected citations
These citations are derived from selected sources.
This is an alternative to the "Influence" indicator, which also reflects the overall/total impact of an article in the research community at large, based on the underlying citation network (diachronically).
BIP!Citations provided by BIP!
popularity
This indicator reflects the "current" impact/attention (the "hype") of an article in the research community at large, based on the underlying citation network.
BIP!Popularity provided by BIP!
influence
This indicator reflects the overall/total impact of an article in the research community at large, based on the underlying citation network (diachronically).
BIP!Influence provided by BIP!
impulse
This indicator reflects the initial momentum of an article directly after its publication, based on the underlying citation network.
BIP!Impulse provided by BIP!
0
Average
Average
Average
gold