Frying Time and Temperature Conditions’ Influences on Physicochemical, Texture, and Sensorial Quality Parameters of Barley-Soybean Chips

<div>Sensory evaluation of barley-soybean chips (30% DSB) at different frying times (60, 90, and 120 sec). (a) Frying temperature 150°C (CF). (b) Frying temperature 170°C. (c) Frying temperature 190°C. DSB: defatted soybean.</div>

Journal of Food Quality

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Figure 2

Figure 2: Frying Time and Temperature Conditions’ Influences on Physicochemical, Texture, and Sensorial Quality Parameters of Barley-Soybean Chips 