أعضاء هيئة التدريس - جامعة بنها
EFFCET OF NANOEDIBLE COATING OF FRENCH FRIED POTATOES AND OIL UP TAKE REDUCTION
International J.Agvanced Research Science and Engineering • 2017
معلومات البحث
المؤلفون
1
Sanaa M. Ali, Wafaa Bayoumy,
2M.Khairy, Manal A. Sorour, M.A. Mousa
الكلمات المفتاحية
Science
المجلة العلمية
International J.Agvanced Research Science and Engineering
الناشر
Not Available
المجلد
6
العدد
3
الصفحات
865-874
publication.type
International
رابط البحث
Not Available
المواد المرفقة
Not Available
الملخص
The effect of nanoparticles of chitosan and carrageenan as an active coating on oil reduction of potato strips during
frying was investigated using different concentrations of chitosan and carrageenan. The rheological properties of
edible coating materials showed non –Newtonian pseudo plasticbehavior. The results illustrated that nano particle
of carrageenan (24nm) reduced oil absorption from12% to 4.93%at 170°C and moisture content was (54.83%).
frying was investigated using different concentrations of chitosan and carrageenan. The rheological properties of
edible coating materials showed non –Newtonian pseudo plasticbehavior. The results illustrated that nano particle
of carrageenan (24nm) reduced oil absorption from12% to 4.93%at 170°C and moisture content was (54.83%).