Title of article :
Effect of blanching and coating with hydrocolloids on reduction of oil uptake in french fries
Author/Authors :
Pahade, P. K. Dr. Babasaheb Ambedkar Marathwada University - Department of Chemical Technology, Food Technology Division, India , Sakhale, B. K. Dr. Babasaheb Ambedkar Marathwada University - Department of Chemical Technology, Food Technology Division, India
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.
Keywords :
Pretreatments , hydrocolloids , French fries , oil uptake , sensory parameters
Journal title :
International Food Research Journal
Journal title :
International Food Research Journal
