| publication name | EFFCET OF NANOEDIBLE COATING OF FRENCH FRIED POTATOES AND OIL UP TAKE REDUCTION |
|---|---|
| Authors | 1 Sanaa M. Ali, Wafaa Bayoumy, 2M.Khairy, Manal A. Sorour, M.A. Mousa |
| year | 2017 |
| keywords | Science |
| journal | International J.Agvanced Research Science and Engineering |
| volume | 6 |
| issue | 3 |
| pages | 865-874 |
| publisher | Not Available |
| Local/International | International |
| Paper Link | Not Available |
| Full paper | download |
| Supplementary materials | Not Available |
Abstract
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%).