Inhibitory Effects of Different Pretreatment Methods on Oil Adsorption Characteristics of Formulated French Fries

Inhibitory Effects of Different Pretreatment Methods on Oil Adsorption Characteristics of Formulated French Fries

This study aimed to explore the effects of hot air-drying pretreatment (60, 90 and 120 min) and baking pretreatment (24, 27 and 30 min) on reducing oil adsorption by formulated French fries and the underlying effects and to determine the optimal pretreatment method. The results showed that compared...

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Bibliographic Details
Main Author:	WANG Zhizhen, LI Wenzhao, LI Yushuang, LU Xiao, XU Yanpeng, ZHANG Yaxu, LIU Xinyang, RUAN Meijuan
Format:	Article
Language:	English
Published:	China Food Publishing Company 2024-03-01
Series:	Shipin Kexue
Subjects:	pretreatment; formulated french fries; hot air drying; baking; oil
Online Access:	https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-6-026.pdf

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