Effect of surface coating with seeds mucilages and xanthan gum on oil uptake and physical properties of fried potato strips

The oil uptake and high‐fat/oil content problem associated with fried food products can be decreased using polysaccharides (mucilages and gums) as edible coatings. In this study, the efficiency of seeds mucilages (Balangu, Basil, and Wild sage), and xanthan gum as edible coatings on the oil uptake,...

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Detalles Bibliográficos
Autores principales: Salehi, Fakhreddin, Roustaei, Amirreza, Haseli, Alireza
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2021
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8565225/
https://www.ncbi.nlm.nih.gov/pubmed/34760254
http://dx.doi.org/10.1002/fsn3.2583

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8565225/
https://www.ncbi.nlm.nih.gov/pubmed/34760254
http://dx.doi.org/10.1002/fsn3.2583

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