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Effect of Bene Kernel Oil and Its Unsaponifiable Matter Fraction and Salep Hydrocolloid during Deep Fat Frying on Kinetic Oil Uptake by Potato Strips | ||
| تحقیقات مهندسی سازه های آبیاری و زهکشی | ||
| Article 8, Volume 14, Issue 3, January 0, Pages 97-112 PDF (339.37 K) | ||
| Document Type: Original Article | ||
| DOI: 10.22092/aridse.2013.102089 | ||
| Abstract | ||
| This study examined the influence of pre-frying treatments and oil type on the moisture outflow and oil uptake during the frying of potato strips. The pre-treatments were 6 min blanching in a 85°C a water bath containing 0.5% calcium chloride and immersion in a 1% solution of carboxymethyl cellulose; 6 min blanching in a 85°C water bath containing 0.5% calcium chloride and immersion in a 2% solution of salep; and the control condition. The type of oil used was CAO containing 0.1% bene kernel oil (BKO), 100 ppm unsaponifiable matter fraction of BKO and 100 ppm tert-butylhydroquinone (TBHQ). The potato strips were fried for 7 min. The results showed that the antioxidative additives and pre-frying treatments decreased moisture loss and oil absorption (R2 > 0.91). The ability of the UFB and BKO to decrease oil uptake was similar to that for TBHQ. The carboxymethyl cellulose decreased oil uptake better than did the salep. | ||
| Keywords | ||
| Bene kernel oil; Carboxy methyl cellulose; Frying; Oil uptake; Salep; Unsaponifiable matters | ||
| References | ||
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