Sensory properties of fried potato prepared in oil with RE were evaluated comparatively with those fried in control oil. Fresh potatoes were peeled, washed and sliced into discs with a thick of 1.1 mm. Fifteen frying were conducted for five consecutive days with three daily frying. The frying temperature is a fixed one(180 ◦C ±2 ◦C). At each frying, 150 g of sliced potatoes are fried for 3 min in 2 l of oil. The oil is then cooled at least 30 min before using it for a new frying. Sensory evaluation of fried potatoes was conducted after the 1st, the 8th, and the 15th frying by a panel of 10 individuals from the staff and the students of the National Institute of Applied Science and Technology, Tunis, Tunisia. Although, they were regular consumers of fried potatoes, we have explained to them the procedure and the conditions of tasting. It is important to point that these
panelists were isolated from each other’s during the analysis to
ovoid mutual influence (Jaswir, 2000b). Hedonic sensory attributes
evaluated in this study were odor, color, crispiness, and taste. All
these attributes were evaluated by applying a 7- point rating scale.
Numerical values were then assigned to each attribute in which 1
represents “dislike extremely” and 7 represents “like extremely.