Effect of osmotic dedydration pretreatment on quality of french fries

Krokida, MK; Oreopoulou, V; Maroulis, ZB; Marinos-Kouris, D

dc.contributor.author	Krokida, MK	en
dc.contributor.author	Oreopoulou, V	en
dc.contributor.author	Maroulis, ZB	en
dc.contributor.author	Marinos-Kouris, D	en
dc.date.accessioned	2014-03-01T01:16:26Z
dc.date.available	2014-03-01T01:16:26Z
dc.date.issued	2001	en
dc.identifier.issn	0260-8774	en
dc.identifier.uri	https://dspace.lib.ntua.gr/xmlui/handle/123456789/14055
dc.subject	Color	en
dc.subject	French fries	en
dc.subject	Moisture content	en
dc.subject	Oil content	en
dc.subject	Osmotic dehydration	en
dc.subject	Structural/physical properties	en
dc.subject.classification	Engineering, Chemical	en
dc.subject.classification	Food Science & Technology	en
dc.subject.other	Color	en
dc.subject.other	Dehydration	en
dc.subject.other	Density (specific gravity)	en
dc.subject.other	Moisture	en
dc.subject.other	Oils and fats	en
dc.subject.other	Osmosis	en
dc.subject.other	Porosity	en
dc.subject.other	French fries	en
dc.subject.other	Frying	en
dc.subject.other	Osmotic dehydration	en
dc.subject.other	Food processing	en
dc.title	Effect of osmotic dedydration pretreatment on quality of french fries	en
heal.type	journalArticle	en
heal.identifier.primary	10.1016/S0260-8774(00)00232-6	en
heal.identifier.secondary	http://dx.doi.org/10.1016/S0260-8774(00)00232-6	en
heal.language	English	en
heal.publicationDate	2001	en
heal.abstract	Osmotic dehydration as a pretreatment before frying in order to produce low-fat french fries was examined. A relationship between frying kinetics and the type of solution used for osmotic dehydration before frying of french fries has been developed. The effect of osmotic dehydration on the structural properties (apparent density, true density, specific volume and internal porosity) and color parameters (lightness, a, b) of french fries was also investigated. Four types of solutions (sugar, NaCl, maltodextrine 12 and maltodextrine 21) were used. The results showed that osmotic pretreatment has a significant effect on oil uptake and moisture loss of french fries, as well as on the structural properties and color parameters of french fries. Osmotic dehydration pretreatment decreases oil and moisture content of french fries, while the porosity and intermit of color increased. (C) 2001 Published by Elsevier Science Ltd.	en
heal.publisher	ELSEVIER SCI LTD	en
heal.journalName	Journal of Food Engineering	en
dc.identifier.doi	10.1016/S0260-8774(00)00232-6	en
dc.identifier.isi	ISI:000169785100009	en
dc.identifier.volume	49	en
dc.identifier.issue	4	en
dc.identifier.spage	339	en
dc.identifier.epage	345	en