[PDF][PDF] Shrimp cassava cracker puffed by microwave technique: effect of moisture and oil content on some physical characteristics
TT Nguyen, TQ Le, S Songsermpong - Agriculture and Natural …, 2013 - academia.edu
Low-fat products have been proposed as a substitute for deep fried foods due to their
improved shelf life and as a response to consumers' health concerns with fried foods.
Microwave puffing was used to puff shrimp cassava cracker (SCC) as a substitute for deep
fried SCC in this study. The dried semiproduct with various levels of initial moisture content
(IMC) from 16 to 31.5% on a wet basis and added oil percentage (AOP) from 0 to 21% by
weight were puffed by microwave heating for 1 min. Deep oil fried SCC was also used in …
improved shelf life and as a response to consumers' health concerns with fried foods.
Microwave puffing was used to puff shrimp cassava cracker (SCC) as a substitute for deep
fried SCC in this study. The dried semiproduct with various levels of initial moisture content
(IMC) from 16 to 31.5% on a wet basis and added oil percentage (AOP) from 0 to 21% by
weight were puffed by microwave heating for 1 min. Deep oil fried SCC was also used in …
Shrimp cassava cracker puffed by microwave technique: effect of moisture and oil content on some physical characteristics.
TTN Thao Thanh Nguyen, TQL Tuan Quoc Le… - 2013 - cabidigitallibrary.org
Low-fat products have been proposed as a substitute for deep fried foods due to their
improved shelf life and as a response to consumers' health concerns with fried foods.
Microwave puffing was used to puff shrimp cassava cracker (SCC) as a substitute for deep
fried SCC in this study. The dried semiproduct with various levels of initial moisture content
(IMC) from 16 to 31.5% on a wet basis and added oil percentage (AOP) from 0 to 21% by
weight were puffed by microwave heating for 1 min. Deep oil fried SCC was also used in …
improved shelf life and as a response to consumers' health concerns with fried foods.
Microwave puffing was used to puff shrimp cassava cracker (SCC) as a substitute for deep
fried SCC in this study. The dried semiproduct with various levels of initial moisture content
(IMC) from 16 to 31.5% on a wet basis and added oil percentage (AOP) from 0 to 21% by
weight were puffed by microwave heating for 1 min. Deep oil fried SCC was also used in …
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