Impact of ohmic heating and ultrasound pretreatments on oil absorption and other quality parameters of fried potato
Ferda Sari,
Bige Incedayi,
Nihal Turkmen Erol
et al.
Abstract:In this study, the effect of pretreatments ((hot water blanching (HWB), ultrasound (US) and ohmic heating (OH)) on reducing the oil absorption of potato during frying and the changes in the quality parameters of the product ((total polyphenol (TP), in vitro digestion, total flavonoid (TF), antioxidant capacity (AC), chlorogenic acid (CA), textural and sensorial properties)) were investigated. The pretreatments applied significantly affected oil absorption and quality parameters of fried potato. The oil content… Show more
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