Changes in fat uptake, color, texture, and sensory properties of
Aloe vera
edible coating
eggplant
oil uptake
sensory properties
Journal
Food science & nutrition
ISSN: 2048-7177
Titre abrégé: Food Sci Nutr
Pays: United States
ID NLM: 101605473
Informations de publication
Date de publication:
Apr 2023
Apr 2023
Historique:
received:
09
11
2022
revised:
28
12
2022
accepted:
12
01
2023
medline:
14
4
2023
entrez:
13
4
2023
pubmed:
14
4
2023
Statut:
epublish
Résumé
There is a widespread use of deep-fat frying in both domestic and industrial sections, and deep-fat fried foods are extremely popular due to their taste, color, and crispy texture. Human health can be, however, seriously compromised by the excessive consumption of oil, especially saturated fats and trans fatty acids. The use of hydrocolloids in inhibiting oil absorption has garnered considerable attention. This study was therefore aimed to lower the oil absorption in eggplant rings during the deep-fat frying process with the aid of
Identifiants
pubmed: 37051372
doi: 10.1002/fsn3.3238
pii: FSN33238
pmc: PMC10084974
doi:
Types de publication
Journal Article
Langues
eng
Pagination
2027-2035Informations de copyright
© 2023 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC.
Déclaration de conflit d'intérêts
The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
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