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Volume 1 (2005)

Author = Alipour, Maryam

Number of Articles: 1
Effects of carrageenan, oil temperature and time of frying on Oil Uptake of Fried Potato Products

Maryam Alipour; Mahdi Kashani-Nejad; Yahya Maghsoudlou; Seyed Mahdi Jafari

Volume 5, Issue 1 , April 2009

https://doi.org/10.22067/ifstrj.v5i1.3394

Abstract
  The demand for low fat snacks is increasing. There are different methods to produce low fat fried products. One of these methods is coating. In this study effect of Carrageenan, oil temperature and frying time, on oil uptake of fried products (chips and strips) has been evaluated. Samples were deep ...  Read More