Citation
Sakhale B. K., . and Pahade P. K., . Effect of blanching and coating with hydrocolloids on reduction of oil uptake in french fries. pp. 697-699. ISSN 2231-7546
Abstract
The French fries were prepared from potatoes after pretreating with water CaCl2 and citric acid and then coating with different hydrocolloid solutions. It was observed that French fries pretreated with 0.5 aqueous solution of CaCl2 and coated with 1 aqueous solution of HPMC resulted better product in moisture retention and oil uptake than the French fries with other hydrocolloids (MC guar gum and xanthan gum). However the French fries pretreated with 1 aqueous solution of citric acid and coated with 1 aqueous solution of HPMC resulted in better sensory quality than the fries with other hydrocolloids.
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Abstract
The French fries were prepared from potatoes after pretreating with water CaCl2 and citric acid and then coating with different hydrocolloid solutions. It was observed that French fries pretreated with 0.5 aqueous solution of CaCl2 and coated with 1 aqueous solution of HPMC resulted better product in moisture retention and oil uptake than the French fries with other hydrocolloids (MC guar gum and xanthan gum). However the French fries pretreated with 1 aqueous solution of citric acid and coated with 1 aqueous solution of HPMC resulted in better sensory quality than the fries with other hydrocolloids.
Additional Metadata
| Item Type: | Article |
|---|---|
| AGROVOC Term: | Blanching |
| AGROVOC Term: | Coating |
| AGROVOC Term: | Oil content |
| AGROVOC Term: | Snack foods |
| AGROVOC Term: | Potatoes |
| Depositing User: | Ms. Suzila Mohamad Kasim |
| Last Modified: | 24 Apr 2025 06:27 |
| URI: | http://webagris.upm.edu.my/id/eprint/22393 |
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