PRODUCTION OF LOW-FAT KIWI CHIPS WITH ALOE VERA GEL AND DETERMINATION OF THE MASS TRANSFER PROFILE IN DEEP FAT FRYING

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MOKHTARIAN M.; TAVAKOLIPOUR H.

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Journal Paper

Paper Information

Journal: JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY Year:2014 | Volume:9 | Issue:2 Page(s): 95-104

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Title

PRODUCTION OF LOW-FAT KIWI CHIPS WITH ALOE VERA GEL AND DETERMINATION OF THE MASS TRANSFER PROFILE IN DEEP FAT FRYING

Author(s)

MOKHTARIAN M. | TAVAKOLIPOUR H. | Issue Writer Certificate

Keywords

OSMOTIC DEHYDRATIONQ2

EDIBLE COATINGQ2

ALOE VERA GELQ2

ULTRASOUNDQ3

Abstract

Background and objective: Considering the harmful effects of oil from a nutritional point of view on the one hand, and high oil uptake in fried products on the other, reducing the amount of oil in frying is essential. In this study, feasibility of producing low-fat kiwi chips based on ALOE VERA GEL and the influence of various pre-treatment methods on reducing oil uptake of the product were investigated.Materials and methods: To produce low-fat kiwi chips, the effect of coating type (CMC gum and ALOE VERA GEL) and pretreatment (OSMOTIC DEHYDRATION and osmo-ultasound) on the mass transfer of fried kiwi chips were investigated. The qualitative tests carried out on the samples included determination of moisture content, oil uptake, fried yield, coating percentage and water loss during frying.Results: The result indicated that, as compared to the control (blank) and osmo-ultrasound samples, OSMOTIC DEHYDRATION pretreatment in the experimental sample could reduce oil uptake of kiwi chips. The results of optimization of the method of kiwi chips production showed that kiwi chips prepared with OSMOTIC DEHYDRATION pretreatment and coated with 1% CMC in ALOE VERA GEL (i.e. C3T1) was the best treatment for production of low-fat kiwi chips.Conclusion: The results of this study show that ALOE VERA GEL as a hydrocolloid compound can reduce oil uptake during deep fat frying.

Cites

EFFECT OF ALOE VERA GEL ON OIL ABSORPTION AND ORGANOLEPTICAL PROPERTIES OF FRIED CHICKEN MEAT

References

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APA: Copy

MOKHTARIAN, M., & TAVAKOLIPOUR, H.. (2014). PRODUCTION OF LOW-FAT KIWI CHIPS WITH ALOE VERA GEL AND DETERMINATION OF THE MASS TRANSFER PROFILE IN DEEP FAT FRYING. JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY, 9(2), 95-104. SID. https://sid.ir/paper/394135/en

Vancouver: Copy

MOKHTARIAN M., TAVAKOLIPOUR H.. PRODUCTION OF LOW-FAT KIWI CHIPS WITH ALOE VERA GEL AND DETERMINATION OF THE MASS TRANSFER PROFILE IN DEEP FAT FRYING. JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY[Internet]. 2014;9(2):95-104. Available from: https://sid.ir/paper/394135/en

IEEE: Copy

M. MOKHTARIAN, and H. TAVAKOLIPOUR, “PRODUCTION OF LOW-FAT KIWI CHIPS WITH ALOE VERA GEL AND DETERMINATION OF THE MASS TRANSFER PROFILE IN DEEP FAT FRYING,” JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY, vol. 9, no. 2, pp. 95–104, 2014, [Online]. Available: https://sid.ir/paper/394135/en

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