Resumo

NAVAS, Petra Beatriz; LEDEZMA, Juan Carlos  e  MARTINEZ, Shimazú. Sensory characteristics of french fries using seasoned oils for frying. Saber [online]. 2015, vol.27, n.2, pp.286-292. ISSN 1315-0162.

The sensory characteristics of French fries in sticks made using refined corn oils which were seasoned with species such as garlic, coriander, chili and garlic chives were evaluated. The dehydrated species were added to the oils at concentrations of 0.5, 1.0 and 2.0 g 100 g^-1 of corn oil, while the control treatment consisted of a corn oil without seasoning. The sensory evaluation consisted in the application of triangular and discriminant tests. An acceptance test based on a hedonic scale was also applied. The sensory profile was made with a descriptive test. The results showed differences in the perception between the French fries made with the seasoned and control oils. The intensity of the pungent sensation was proportional to the concentration of the species in the corn oil. The most relevant attributes of the sensory profile were the seasoned taste, the pungency and the stick color, while the other attributes: residual oil in the stick, flour sensation, humidity and stick hardness were unaffected by the type and concentration of the species.

Palavras-chave : Corn oil; species; French fries; sensory evaluation.

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