Hydrocolloid Coatings as a Pre-Frying Treatment in the Production of Low-Fat Banana Chips
Júlia Silva Pereira dos Santos,
Magali Leonel,
Paulo Ricardo Rodrigues de Jesus
et al.
Abstract: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 banana fruit cultivars and the effects of hydrocolloid coatings on the quality attributes of banana chips were evaluated. The unripe fruits were analyzed for length, diameter, mass, pulp/peel ratio, firmness, and c… Show more
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