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;
Effect of microwave heating and vacuum oven drying of potato strips on oil uptake during deep-fat frying.
Sign Up to like & getrecommendations! Published in 2020 at "Food research international"
DOI: 10.1016/j.foodres.2020.109338
Abstract: The properties of moisture and starch in potatoes affect the quality and oil absorption of final fried products. In this study, changes in moisture state, starch properties, and micromorphology of potato strips pretreated by microwave… read more here.
Keywords: microscopy; oil absorption; potato strips; oil ... See more keywords