Process optimization of vacuum-fried Philippine sweet potato (Ipomoea batatas L.) chips

The study aimed to optimize the process parameters of vacuum frying Philippine sweet potato (PSP) chips using response surface methodology (RSM). Specifically, the study: (a) evaluated the effects of frying time (Ft), frying temperature (FT), and loading capacity (LC) on the consumer acceptability,...

Ausführliche Beschreibung

Bibliographische Detailangaben

1. Verfasser:	De Guzman, Edward Peter B. (VerfasserIn)
Weitere Verfasser:	Luna, Myrna Benita Z. (adviser.)
Format:	Abschlussarbeit
Sprache:	English
Schlagworte:	Sweet potatoes. Food > Effect of heat on. Processed foods > Philippines. Process optimization. Vacuum frying. Sweet potato chips. Response surface methodology.
Online Zugang:	Available for University of the Philippines Diliman via Digital Archives. Click here to access