Deep-fat frying is widely used to prepare tasty foods, but oil uptake in fried foods hasbecome a health concern. Food coatings may become a good alternative to solve thisproblem. A coating at the surface of the foods determines mechanical and barrierproperties characteristics of the used substrate.This study seeks to determine the economic convenience on the use of some edible filmson french fries positioned in the consumption market to reduce oil uptake.Six different edible coating were tested: methylcellulose, chitosan, locust bean gum (LBG),pectin from citrus, Aloe Vera, Plantago psyllium.Therefore, the effects of such innovation will be evaluated from a technical, economic andsocial point, in relation to the most suitable edible film able to reduce the absorption ofcommercial peanut oil during frying processing. The innovation aimed to improve thequalitative food human health protection, therefore a contribution to the healthy lifestylefor consumers.
|Titolo:||ECONOMIC ASSESSMENT OF FRENCH FRIES PRODUCTION, COMPARING DIFFERENT EDIBLE COATING|
|Data di pubblicazione:||2016|
|Appare nelle tipologie:||1.1 Articolo in rivista|