Effects of active batter coatings enriched by quince seed gum and carvacrol microcapsules on oil uptake and quality loss of nugget during frying
Sign Up to like & getrecommendations! Published in 2021 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-021-05114-4
Abstract: Abstract The effects of active batter coatings containing quince seed gum (QSG) and carvacrol microcapsules (CM) on oil uptake, moisture loss, lipid oxidation, texture, color and organoleptic properties of chicken nuggets during the frying process… read more here.
Keywords: quince seed; oil uptake; seed gum; seed ... See more keywords
Simultaneous inhibition of acrylamide and oil uptake in deep fat fried potato strips using gum Arabic-based coating incorporated with antioxidants extracted from spices
Sign Up to like & getrecommendations! Published in 2018 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2018.05.007
Abstract: Abstract Modified hydrocolloid gum Arabic (GA) layers on potato strips have been easily prepared by incorporating individual, binary or ternary combinations of antioxidants extracted from widely used spices (black pepper, red chili, turmeric, coriander and… read more here.
Keywords: gum arabic; oil uptake; potato strips;
Impact of mineral ions on the release of starch and gel forming capacity of potato flakes in relation to water dynamics and oil uptake during the production of snacks made thereof.
Sign Up to like & getrecommendations! Published in 2019 at "Food research international"
DOI: 10.1016/j.foodres.2019.03.065
Abstract: Potato flakes (PFs) are made by boiling, mashing and subsequent drying of steam peeled potatoes. Their cold-water swelling starch readily develops viscosity upon hydration. That potato starch amylopectin (AP) contains esterified phosphate groups results in… read more here.
Keywords: water dynamics; water; potato; oil uptake ... See more keywords
Frying Conditions, Methyl Cellulose, and K-Carrageenan Edible Coatings: Useful Strategies to Reduce Oil Uptake in Fried Mushrooms
Sign Up to like & getrecommendations! Published in 2021 at "Foods"
DOI: 10.3390/foods10081694
Abstract: Despite being widely consumed and appreciated, fried food has the unhealthy characteristic of high final oil content. Therefore, alternatives to reduce the oil uptake of fried products are being researched. The aim of this study… read more here.
Keywords: carrageenan edible; methyl cellulose; reduce oil; uptake fried ... See more keywords
Monitoring the Changes in Heat Transfer and Water Evaporation of French Fries during Frying to Analyze Its Oil Uptake and Quality
Sign Up to like & getrecommendations! Published in 2022 at "Foods"
DOI: 10.3390/foods11213473
Abstract: The effect of frying temperature on heat transfer, water loss kinetic, oil uptake kinetic, and quality of French fries was evaluated. With increasing frying temperature, the core temperature of fries increased, and the Biot number… read more here.
Keywords: oil uptake; heat transfer; frying temperature; water ... See more keywords