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Frying Studies of Potato Strips using Dry Coating Materials

Jacintha, Esther (2009) Frying Studies of Potato Strips using Dry Coating Materials. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: Mass transfer kinetics of moisture outflow and oil uptake during deep fat frying of potato strips using dry coating materials of defatted soy flour, modified starch, wheat germ and whey protein have been influenced by frying temperature. The coating has a significant effect on the deep fat frying. A possible reason for the reduction in the oil content during coating and frying could be due to reduction in cell size and improved cellular integrity with shrinkage in the cell membrane, which increases mechanical barrier property and forms a protective layer of the oil after coating of the potato strips. Kinetics and sensory data revealed the possibility of maximum 29.3% reduction in the oil content of the fried potato strips using the above dry coating materials. The dry coating and deep fat frying can result in product with less fat uptake during frying with acceptable sensory attributes, which will in turn result in low fat and economical product.
Uncontrolled Keywords: deep fat frying potato strips dry coating materials
Subjects: 600 Technology > 08 Food technology > 18 Processed foods > 05 Snack food
Divisions: Lipid Science and Traditional Foods
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 03 Jun 2009 09:33
Last Modified: 28 Dec 2011 10:08
URI: http://ir.cftri.com/id/eprint/8979

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