Hydrocolloid Coatings as a Pre-Frying Treatment in the Production of Low-Fat Banana Chips

Hydrocolloid Coatings as a Pre-Frying Treatment in the Production of Low-Fat Banana Chips

Fried foods occupy a large portion of the fast-food market. However, growing consumer health awareness is driving research to minimize the oil content of products. The use of specific barriers such as hydrocolloid coatings can avoid high oil absorption. Herein, the physicochemical characteristics of...

Full description

Bibliographic Details
Main Authors: Júlia Silva Pereira dos Santos, Magali Leonel, Paulo Ricardo Rodrigues de Jesus, Sarita Leonel, Adalton Mazetti Fernandes, Lucas Felipe dos Ouros
Format: Article
Language:English
Published: MDPI AG 2023-10-01
Series:Horticulturae
Subjects:
edible coating
fried products
<i>Musa</i> spp.
oil absorption
Online Access:https://www.mdpi.com/2311-7524/9/10/1139

Internet

https://www.mdpi.com/2311-7524/9/10/1139

Similar Items