Evaluation of Fat Uptake of Polysaccharide Coatings on Deep-Fat Fried Potato Chips by Confocal Laser Scanning Microscopy

REFERENCES

• Takeiti, C.Y.; Kieckbusch, T.G.; Collares-Queiroz, F.P. Morphological and Physicochemical Characterization of Commercial Maltodextrins with Different Degrees of Dextrose-Equivalent. International Journal of Food Properties 2010, 13(2), 411–425.
   Web of Science ®Google Scholar
• Distantina, S.; Wiratni, F.; Fahrurrozi, M.; Rochmadi, R. Carrageenan Properties Extracted from Eucheumacottonii, Indonesia. World Academy of Science, Engineering, and Technology 2011, 54, 738–742.
   Google Scholar
• Sakhale, B.K.; Badgujar, J.B.; Pawar, V.D.; Sananse, S.L. Effect of Hydrocolloids Incorporation in Casing of Samosa on Reduction of Oil Uptake. Journal of Food Science Technology 2011, 48, 769–772.
   PubMed Web of Science ®Google Scholar
• Al-Abdullah, B.; Angor, M.; Al-Ismail, K.; Ajo, R. Reducing Fat Uptake During Deep-Frying of Minced Chicken Meat-Balls by Coating Them with Some Hydrocolloids Materials. Italian Journal of Food Science 2011, 23, 331–337.
   Web of Science ®Google Scholar
• Kim, D.; Lim, J.; Bae, I.; Lee, H.; Lee, S. Effect of Hydrocolloid Coatings on the Heat Transfer and Oil Uptake During Frying of Potato Strips. Journal of Food Engineering 2011, 102, 317–320.
   Web of Science ®Google Scholar
• Albert, A.; Salvador, A.; Hough, G.; Fiszman, H. Influence of Outer Layer Formulation on the Sensory Properties of Microwaved Breaded Nuggets International. Journal of Food Properties 2014, 17(4), 829–841.
   Web of Science ®Google Scholar
• Zahed, Y.; Ghanbarzadeh, B.; Sedaghat, N. Physical Properties of Edible Emulsified Films Based on Pistachio Globulin Protein and Fatty Acids. Journal of Food Engineering. 2010, 100, 102–108.
   Web of Science ®Google Scholar
• Daraei Garmakhany, A.; Mirzaei, H.O.; Maghsudlo, Y.; Kashaninejad, M.; Jafari, S.M. Production of Low Fat French-Fries with Single and Multi-Layer Hydrocolloid Coatings. Journal of Food Science and Technology 2012, DOI:10.1007/s13197-012-0660-9
   PubMed Web of Science ®Google Scholar
• Adedeji, A.A.; Ngadi, M.O. Microstructural Properties of Deep-Fat Fried Chicken Nuggets Coated with Different Batter Formulation. International Journal of Food Properties 2011, 14(1), 68–83.
   Web of Science ®Google Scholar
• Garmakhany, A.D.; Mirzaei, H.O.; Nejad, M.K.; Maghsudlo, Y. Study of Oil Uptake and Some Quality Attributes of Potato Chips Affected by Hydrocolloids. European Journal of Lipid Science and Technology 2008, 110, 1045–1049.
   Web of Science ®Google Scholar
• Jensen, P.N.; Resbo, J. Oxidative Stability of Snack and Cereal Product in Relation to Moisture Sorption. Journal of Food Chemistry 2007, 103, 717–724.
   Web of Science ®Google Scholar
• Amboon, W.; Tulyathan, V.; Tattiyakul, J. Effect of Hydroxypropyl Methylcellulose on Rheological Properties, Coating Pickup, and Oil Content of Rice Flour-Based Batters. Food and Bioprocess Technology 2010, DOI:10.1007/s11947-010-03273
   PubMedGoogle Scholar
• Mahajan, I.; Sonkar, C.; Surendar, J. Study on the Effective Reduction of Oil Up-Take by the Application of Edible Hydrocolloid Coatings on French Fries. International Journal of Research in Engineering & Advanced Technology 2014, 2(3), ISSN: 2320–8791.
   Google Scholar
• Maity, T.; Raju, P.S.; Bawa, A.S. Effect of Hydrocolloid Pre-Treatment on Instrumental and Sensory Texture Attributes of Frozen Carrot (Daucus Carota). International Journal of Food Properties 2013, 16(2), 461–474.
   Web of Science ®Google Scholar
• Mandala, I.G.; Palogou, E.D. Effect of Preparation Conditions and Starch/Xanthan Concentration on Gelation Process of Potato Starch Systems. International Journal of Food Properties 2003, 6(2), 311–328.
   Web of Science ®Google Scholar
• Mecit, H.O.; Serpil, S.; Gulum, S. Optimization of Microwave Frying of Potato Slices by Using Taguchi Technique. Journal of Food Engineering 2007, 79, 83–91.
   Web of Science ®Google Scholar
• Ozdemir, M.; Floros, J. Optimization of Edible Whey Protein Films Containing Preservatives for Water Vapor Permeability, Water Solubility, and Sensory Characteristics. Journal of Food Engineering 2008, 86, 215–224.
   Web of Science ®Google Scholar
• Pedreschi, F.; Kaack, K.; Granby, K. Reduction of Acrylamide Formation in Fried Potato Slices. Lebensmittel–Wissenschaft und Technologie 2004, 37, 679–685.
   Web of Science ®Google Scholar
• Pedreschi, F.; Moyano, P.; Santis, N.; Pedreschi, R. Physical Properties of Pre-Treated Potato Chips. Journal of Food Engineering 2007, 79, 1474–1482.
   Web of Science ®Google Scholar
• Ponzio, N.R.; Ferrero, C.; Puppo, M.C. Wheat Varietal Flours: Influence of Pectin and DATEM on Dough and Bread Quality. International Journal of Food Properties 2013, 16(1), 33–44.
   Web of Science ®Google Scholar
• Alvarez, M.D.; Fernández, C.; Olivares, M.D.; Canet, W. Comparative Characterization of Dietary Fibre-Enriched Frozen/Thawed Mashed Potatoes. International Journal of Food Properties 2012, 15(5), 1022–1041.
   Web of Science ®Google Scholar
• Sánchez-Mufiiz, F.J.; Viejo, J.M.; Medina, R. Deep-Frying of Sardines in Different Culinary Fats. Changes in the Fatty Acids Composition of Sardines and Frying Fats. Journal of Agriculture of Food Chemistry 1999, 40, 2252–2256.
   Google Scholar
• Tabibloghmany, F.; Hojjatoleslamy, M.; Farhadian, F.; Ehsandoost, E. Effect of Linseed (Linum Usitatissimum L.) Hydrocolloid As Edible Coating on Decreasing Oil Absorption in Potato Chips During Deep-Fat Frying. International Journal of Agriculture and Crop Sciences 2013, 6(2), 63–69.
   Google Scholar
• Kim, D.; Lim, J.; Bae, I.; Lee, H.; Lee, S. Effect of Hydrocolloid Coatings on the Heat Transfer and Oil Uptake During Frying of Potato Strips. Journal of Food Engineering 2011, 102, 317–320.
   Web of Science ®Google Scholar
• Yadav, D.N.; Rajan, A. Fibres As An Additive for Oil Reduction in Deep Fat Fried Poori. Journal of Food Science Technology 2011, DOI:10.1007/s13197-010-0218-7
   Web of Science ®Google Scholar
• Ahmad, N.H.; Mustafa, S.; Che Man, Y.B. Microbial Polysaccharides and Their Modification Approaches: A Review. International Journal of Food Properties 2015, 18(2), 332–347.
   Web of Science ®Google Scholar
• Cynthia, S.J.; Don Bosco, J.; Bhol, S. Physical and Structural Properties of Spray Dried Tamarind (Tamarindus Indica. L) Pulp Extract Powder with Encapsulating Hydrocolloids. International Journal of Food Properties 2014, DOI:10.1080/10942912.2014.940536.
   Web of Science ®Google Scholar