Vol. 7, Issue 5 (2019)
Effect of edible coatings on fat absorption of french-fries
Author(s): Jyoti Tak and Dr. Shashi Jain
Abstract: In this study effect of four different starch based edible coatings (corn, wheat, rice and cassava) on fat absorption of french-fries during frying process was investigated. Among these four edible coatings corn edible coating was found most acceptable from all sensory attributes point of view and wheat coating was observed to be least accepted by the panel members where no significant difference was noted between the control and experimental samples of french-fries. The edible coatings not altered the sensory characteristics of french-fries and were found to be equally accepted as control samples of french-fries. The coatings pick up and batter uptake per cent was also found higher for corn coated french-fries. The result obtained from fat reduction per cent indicated that all four type of edible coatings has successfully reduced the fat absorption in french-fries samples and among the experimental samples cassava coating was found to be most effective in reducing fat absorption during deep frying of french-fries samples.
Pages: 1979-1983 | 287 Views 94 Downloads
download (6511KB)
How to cite this article:
Jyoti Tak, Dr. Shashi Jain. Effect of edible coatings on fat absorption of french-fries. Int J Chem Stud 2019;7(5):1979-1983.
