The effectiveness in moisture retention and reduction of fat uptake of different edible
coatings on a fat-free starchy product was determined. Mashed potato balls of 47 mm …

Eleven hydrocolloid materials including gelatine, gellan gum, κ-carrageenan-konjac-blend,
locust bean gum, methyl cellulose (MC), microcrystalline cellulose, pectin (three types) …

The recent trend in reducing the fat content in fried foods is leading to the development of
low‐fat products using batter and breading formulations from protein and other …

In the past decades, edible coatings are successful used as a tool to reduce the fat uptake in
deep fat fried food products. Significant interests is captured by the scientific society and the …

Background Deep-fat frying is a common cooking method where fat or oil is used as the heat
transfer medium, in direct contact with the food at a temperature above the boiling point of …

The present study aimed at investigating the influence of the use of edible coatings from
three different hydrocolloids during the deep-frying of a pre-fried, frozen product preformed …

Reducing fat content of fried foods by application of coatings is an alternative solution to
comply with both health concerns and consumer preferences. The objective of the present …

Methylcellulose (MC) and hydroxypropylmethylcellulose (HPMC) were used in coating
formulations to reduce oil uptake in deep-fat frying potato strips and dough discs. MC …

This study investigated the impact of post-frying treatments on oil distribution of meat-analog
based batter coated foods. Wheat and rice flour-based batter systems were used to coat a …

High‐fat content in fried products reduced its shelf life and causes a reduction in product
total acceptability to consumers. The oil uptake (OU) problem associated with fried products …