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Prof. Mahmoud Ahmed Mohamed Mousa :: Publications: |
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| Title: | EFFCET OF NANOEDIBLE COATING OF FRENCH
FRIED POTATOES AND OIL UP TAKE REDUCTION |
| Authors: | 1 Sanaa M. Ali, Wafaa Bayoumy, 2M.Khairy, Manal A. Sorour, M.A. Mousa |
| Year: | 2017 |
| Keywords: | Science |
| Journal: | International J.Agvanced Research Science and Engineering |
| Volume: | 6 |
| Issue: | 3 |
| Pages: | 865-874 |
| Publisher: | Not Available |
| Local/International: | International |
| Paper Link: | Not Available |
| Full paper | Mahmoud Ahmed Mohamed Mousa_66.pdf |
| Supplementary materials | Not Available |
| Abstract: |
The effect of nanoparticles of chitosan and carrageenan as an active coating on oil reduction of potato strips during frying was investigated using different concentrations of chitosan and carrageenan. The rheological properties of edible coating materials showed non –Newtonian pseudo plasticbehavior. The results illustrated that nano particle of carrageenan (24nm) reduced oil absorption from12% to 4.93%at 170°C and moisture content was (54.83%). |
