The effects of locast bean and Avicennia marina seed gums on oil uptake and physicochemical of fried potato strips

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Kenari F.; ESMAEILZADEH KENARI R.; ESMAEILZADEH KENARI R.; KHADEMI SHOORMASTI D.

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Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2019 | Volume:16 | Issue:94 Page(s): 177-185

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Title

The effects of locast bean and Avicennia marina seed gums on oil uptake and physicochemical of fried potato strips

Author(s)

Kenari F. | ESMAEILZADEH KENARI R. | ESMAEILZADEH KENARI R. | KHADEMI SHOORMASTI D. | Issue Writer Certificate

Keywords

PotatoQ2

CoatingQ1

Avicennia marinaQ1

Locast beanQ1

FryingQ2

Abstract

In this research, the effects of edible Coating of Locast bean, Avicennia marina seed gums and mixture in three concentration (1, 1. 5 and 2 W/V) on percentage of Coating, moisture content, oil uptake and organoleptic properties of fried Potato strips were evaluated. The results showed that with increasing gum concentration Coating percentage and moisture content increase whereas oil content of Potatoes decrease. Coated samples had higher transparence and yellowness than control samples. Control samples showed highest percentage of fat content. Samples which coated with 1. 5% of Avicennia marina seed gum and mixture Coating 1% respectively were best samples in organoleptic properties. The use of Coating in fried Potato strip can improve the nutritional value and organoleptic properties of final product.

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APA: Copy

Kenari, F., ESMAEILZADEH KENARI, R., & KHADEMI SHOORMASTI, D.. (2019). The effects of locast bean and Avicennia marina seed gums on oil uptake and physicochemical of fried potato strips. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 16(94 ), 177-185. SID. https://sid.ir/paper/72716/en

Vancouver: Copy

Kenari F., ESMAEILZADEH KENARI R., KHADEMI SHOORMASTI D.. The effects of locast bean and Avicennia marina seed gums on oil uptake and physicochemical of fried potato strips. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2019;16(94 ):177-185. Available from: https://sid.ir/paper/72716/en

IEEE: Copy

F. Kenari, R. ESMAEILZADEH KENARI, and D. KHADEMI SHOORMASTI, “The effects of locast bean and Avicennia marina seed gums on oil uptake and physicochemical of fried potato strips,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 16, no. 94 , pp. 177–185, 2019, [Online]. Available: https://sid.ir/paper/72716/en

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