Staff Members - Benha University
EFFCET OF NANOEDIBLE COATING OF FRENCH FRIED POTATOES AND OIL UP TAKE REDUCTION
International J.Agvanced Research Science and Engineering • 2017
Publication Information
Authors
1
Sanaa M. Ali, Wafaa Bayoumy,
2M.Khairy, Manal A. Sorour, M.A. Mousa
Keywords
Science
Journal
International J.Agvanced Research Science and Engineering
Publisher
Not Available
Volume
6
Issue
3
Pages
865-874
publication.type
International
Paper Link
Not Available
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%).
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%).