Literature DB >> 24966427

Production of low fat french-fries with single and multi-layer hydrocolloid coatings.

A Daraei Garmakhany1, H O Mirzaei2, Y Maghsudlo2, M Kashaninejad2, S M Jafari2.   

Abstract

In this study the influence of coating with different hydrocolloids on the oil absorption and quality attributes of French fries was investigated. Our results revealed that hydrocolloid coatings reduced the moisture loss during frying, and hence, reduced the oil uptake of French fries. Among the studied gums as a single layer coating, combination of carboxy methyl cellulose and pectin (0.5 and 1% w/w) lead to the lowest oil uptake of French fries. In samples coated with two and three-layer hydrocolloids, the oil absorption reduced further and the moisture content of final products was higher than the blank samples.

Entities:  

Keywords:  Edible coating; French fries; Hydrocolloids; Oil uptake

Year:  2012        PMID： 24966427      PMCID： PMC4062681          DOI： 10.1007/s13197-012-0660-9

Source DB:  PubMed          Journal:  J Food Sci Technol        ISSN： 0022-1155            Impact factor:   2.701


  2 in total

1.  Fibres as an additive for oil reduction in deep fat fried poori.

Authors:  Deep Narayan Yadav; Anila Rajan
Journal:  J Food Sci Technol       Date:  2011-01-20       Impact factor: 2.701

2.  Effect of hydrocolloids incorporation in casing of samosa on reduction of oil uptake.

Authors:  Bhagwan K Sakhale; Jyosna B Badgujar; Vitthalrao D Pawar; Suryabhan L Sananse
Journal:  J Food Sci Technol       Date:  2011-04-01       Impact factor: 2.701
  2 in total
  3 in total

1.  Production of low-fat shrimps by using hydrocolloid coatings.

Authors:  S Izadi; S M Ojagh; K Rahmanifarah; B Shabanpour; B K Sakhale
Journal:  J Food Sci Technol       Date:  2014-11-08       Impact factor: 2.701

2.  Frying of rice flour dough strands containing gum Arabic: texture, sensory attributes and microstructure of products.

Authors:  J Shanthilal; Suvendu Bhattacharya
Journal:  J Food Sci Technol       Date:  2017-03-10       Impact factor: 2.701

3.  Effect of the nanoencapsulated sour tea (Hibiscus sabdariffa L.) extract with carboxymethylcellulose on quality and shelf life of chicken nugget.

Authors:  Sahba Bahrami Feridoni; Dariush Khademi Shurmasti
Journal:  Food Sci Nutr       Date:  2020-05-26       Impact factor: 2.863
  3 in total

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