فهرست مقالات Frying Process

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  1 - Effect of Basil Seed Mucilage Coating on the Oil Absorption and Physical Characteristics of Fried Zucchini Slices
  Fakhreddin Salehi Alireza Haseli Amirreza Roustaei
  10.30495/jfbt.2023.70807.10301
  In this study, the efficiency of Basil seeds mucilage (BSM) as an edible coating (three concentrations of 0.5, 1.0, and 1.5%) and the temperature of frying oil (three concentrations of 155°C, 170°C, and 185°C) on reduces oil absorption and moisture retention چکیده کامل

  In this study, the efficiency of Basil seeds mucilage (BSM) as an edible coating (three concentrations of 0.5, 1.0, and 1.5%) and the temperature of frying oil (three concentrations of 155°C, 170°C, and 185°C) on reduces oil absorption and moisture retention of zucchini slices during the frying process were investigated. The color index includes a* (redness), b* (yellowness), L* (lightness), and color change intensity (∆E) was used to determines the appearance changes of fried zucchini slices. The BSM coating treatment reduced the oil absorption of fried zucchini slices by approximately 22.48%. Increasing the BSM concentration from 0.0% to 1.5% significantly decreased the oil absorption of zucchini slices from 8.96% to 6.94% (P<0.05). On the other hand, the moisture content of the samples increased from 83.9% to 86.88% with increasing gum concentration (P<0.05). The lowest ∆E and surface shrinkage (%) values were obtained for zucchini slices treated with 1.5 % BSM and fried at 155°C. By increasing the BSM concentration from 0.0% to 1.5% significantly decreased the percentage change in surface area of fried zucchini slices from 33.13% to 26.41% (P<0.05). The appropriate coating suspension and frying temperature to reduce oil absorption and moisture retention of fried zucchini slices were 0.5% BSM and 155°C, respectively. پرونده مقاله
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  2 - Influence of Frying Conditions and Wild Sage Seed Mucilage Coating on the Physical Properties and Oil Uptake of Zucchini Slices during Deep-Fat Frying
  F. Salehi A. Haseli A. Roustaei
  10.30495/jfbt.2022.19332
  Application of gums-based edible coatings to food products before frying is a technique that can improve the nutritional quality and sensory parameters of fried products. In this study, the effect of wild sage seed mucilage (WSSM) concentration at three concentrations o چکیده کامل

  Application of gums-based edible coatings to food products before frying is a technique that can improve the nutritional quality and sensory parameters of fried products. In this study, the effect of wild sage seed mucilage (WSSM) concentration at three concentrations of 0.5, 1.0 and 1.5% as edible coatings and frying temperature at three degrees of 155°C, 170°C and 185°C on the oil uptake and color change kinetics of zucchini slices during frying process have been studied. The color indexes include a* (redness), b* (yellowness), L* (lightness), and color change intensity (ΔE) were used to calculate appearance changes of fried zucchini slices. WSSM Coating treatments decreased the oil uptake of fried zucchini slices about 21.80%. By increasing WSSM concentration from 0.0% to 1.5% significantly decreased the oil uptake of zucchini slices from 8.96% to 7% (P<0.05), while the moisture content of samples were increased from 83.97% to 86.18% with increasing gum concentration (P<0.05). The average ΔE index of fried zucchini slices increased from 30.45 to 65.63 with increasing frying temperature from 155°C to 185°C. The average surface change values of fried zucchini slices was 33.13% for the uncoated samples, in comparison 30.40%, 29.36%, and 27.97% were found for fried slices coated with 0.5, 1.0 and 1.5% WSSM, respectively. The best coating suspension and temperature frying for reducing the oil uptake of fried zucchini slices was 1.5% WSSM and 155°C, respectively. پرونده مقاله