title: Production of low fat french-fries with single and multi-layer hydrocolloid coatings.
abstract: 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.
authors: Department of Food Sciece & Technology, Azadshahr Branch, Islamic Azad University, Azadshahr, Golestan Iran.
authors: A
authors: A
authors: Daraei Garmakhany
authors: Department of Food Sciece & Technology, Gorgan University of Agricultural Sciences and Natural Resources, Beheshti Ave., Gorgan, 49138-15739 Iran.
authors: H O
authors: HO
authors: Mirzaei
authors: Department of Food Sciece & Technology, Gorgan University of Agricultural Sciences and Natural Resources, Beheshti Ave., Gorgan, 49138-15739 Iran.
authors: Y
authors: Y
authors: Maghsudlo
authors: Department of Food Sciece & Technology, Gorgan University of Agricultural Sciences and Natural Resources, Beheshti Ave., Gorgan, 49138-15739 Iran.
authors: M
authors: M
authors: Kashaninejad
authors: Department of Food Sciece & Technology, Gorgan University of Agricultural Sciences and Natural Resources, Beheshti Ave., Gorgan, 49138-15739 Iran.
authors: S M
authors: SM
authors: Jafari
keywords: Edible coating; French fries; Hydrocolloids; Oil uptake