Hydrocolloids of Date Pits Used as Edible Coating to Reduce Oil Uptake in Potato Strips during Deep-Fat Frying = استخدام محلول المواد الغروية المستخلصة من مسحوق نوى البلح كمادة مغلفة قابلة للأكل لخفض كمية الزيت الممتص بالبطاطس أثناء عملية القلي العميق

2016 ◽  
Vol 13 (1) ◽  
pp. 39-50
Author(s):  
Rasha M. A. Mousa
Keyword(s):  
Edible Coating ◽  
Deep Fat Frying ◽  
Oil Uptake ◽  
Date Pits

Criterion for Oil Uptake during Deep-fat Frying

1993 ◽  
Vol 58 (1) ◽  
pp. 204-205 ◽  
Author(s):  
ELI J. PINTHUS ◽  
PNINA WEINBERG ◽  
ISRAEL SAM SAGUY
Keyword(s):  
Deep Fat Frying ◽  
Oil Uptake

Gellan gum for reducing oil uptake in sev, a legume based product during deep-fat frying

2007 ◽  
Vol 104 (4) ◽  
pp. 1472-1477 ◽  
Author(s):  
I BAJAJ ◽  
R SINGHAL
Keyword(s):  
Gellan Gum ◽  
Deep Fat Frying ◽  
Oil Uptake

Moisture loss and oil uptake during deep fat frying of “Kroštula” dough

2004 ◽  
Vol 220 (1) ◽  
pp. 90-95 ◽  
Author(s):  
Sandra Budžaki ◽  
Bernarda Šeruga
Keyword(s):  
Moisture Loss ◽  
Deep Fat Frying ◽  
Oil Uptake

scholarly journals Application of Milk Proteins Co-Precipitates Prepared Using Different Types of Minerals as Coating Materials to Reduce Oil Uptake of Fried Potato Strips

2021 ◽  
Vol 910 (1) ◽  
pp. 012108
Author(s):  
Nwa Rebaz Mohammed ◽  
Jasim M. S. Al-Saadi ◽  
Ali Muhi Aldeen Omar Aljabary
Keyword(s):  
Sensory Evaluation ◽  
Milk Protein ◽  
Milk Proteins ◽  
Edible Coating ◽  
French Fries ◽  
Oil Uptake ◽  
Coating Materials ◽  
Overall Acceptability ◽  
Frying Process ◽  
Different Types

Abstract The edible coatings are a suitable method to decrease oil uptake in fried foods. In this study, the effects of milk protein co-precipitates aggregated using different types of minerals (CaCl2: 17 mM, FeCl3: 18 mM, ZnCl2: 18 mM, and MgCl2: 20 mM) and affected on the properties of fried potato strips were evaluated. Edible coating solutions were performed at two concentrations (%2.5 w/v) and (%5 w/v. According to the results, coated potato slices with edible coating solutions based on milk proteins co-precipitated by MgCl2 (%5) recorded higher hardness value among all the salts before frying process. Generally after frying process, coated French fries with edible coating solutions were the hardest comparable with uncoated (control) French fries, at the %2.5 w/v concentration the higher hardness value was recorded by coated French fries with CaCl2 milk protein co-precipitates and at the %5 w/v concentration the higher hardness value was recorded by coated French fries with milk protein co-precipitates ZnCl2. The experimental results showed that the coating solutions based on milk proteins co-precipitated had a positive and great effect on reducing oil uptake. In conclusion, The edible coating solutions based on milk proteins co-precipitated prepared by ZnCl2, MgCl2 at concentration %5 (w/v) reduced oil adsorption more than other coating solutions and in the same time increased the moisture content of final products sequentially compared with uncoated (control) samples. According to the sensory test, coated French fries with milk proteins co-precipitated by MgCl2 had the higher sensory evaluation degrees in appearance, color, taste and overall acceptability, while coated French fries with milk proteins co-precipitated by ZnCl2 got the highest sensory evaluation degrees for texture.

scholarly journals EVALUATION OF THE MECHANISM OF OIL UPTAKE AND WATER LOSS DURING DEEP-FAT FRYING OF TORTILLA CHIPS

2019 ◽  
Vol 19 (1) ◽  
pp. 409-422
Author(s):  
A. Topete-Betancourt ◽  
◽  
J. De D. Figueroa-Cárdenas ◽  
E. Morales-Sánchez ◽  
G. Arámbula-Villa ◽  
...  
Keyword(s):  
Water Loss ◽  
Deep Fat Frying ◽  
Oil Uptake ◽  
Tortilla Chips
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