title: [Cará-de-rama (Dioscorea bulbifera, L) fried processing].
abstract: The present study examined the influence of density of the aerial bulbs in the variables: fat absorption, fry time and yield of the cara-de-rama chips and french fries, as well as organoleptic analysis of fried products. The results showed that there was no differences between the bulbs densities, in the variables examined, except for the moisture of cara-de-rama chips. In the organoleptical analysis, the samples did not show significant differences in relation to similar potato products.
authors.affiliation: Tecnología de Alimentos do Departamento de Nutrição, Concentração Alimentos da Universidad Federal do Paraná.
authors.forename: S M
authors.initials: SM
authors.lastname: Ferreira
mesh_terms: D005223:Fats / Q000737:chemistry; D005511:Food Handling / Q000379:methods*; D006813:Humidity; D009753:Nutritive Value; D012494:Sampling Studies; D011198:Solanum tuberosum; D014675:Vegetables
chemical_list: D005223:Fats
vernacular_title: Processamento de cará-de-rama [correction of cara-de rama] (Dioscorea bulbifero, L) frito.