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

机译:生产具有单层和多层亲水胶体涂层的低脂炸薯条

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摘要

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.
机译:在这项研究中,研究了不同亲水胶体涂层对炸薯条吸油率和品质属性的影响。我们的结果表明,水状胶体涂料减少了油炸过程中的水分流失,因此减少了薯条的吸油率。在所研究的单层胶质中,羧甲基纤维素和果胶(0.5和1%w / w)的组合导致薯条的吸油率最低。在涂有两层和三层水胶体的样品中,吸油率进一步降低,最终产品的水分含量高于空白样品。

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