On the Possibility of Nonfat Frying using Molten Glucose

摘要: Fried products impose a health concerns due to considerable amount of oil they contain. Production snack foods with minimal content and good management during frying minimize the production toxic compounds continue be challenging aims. This paper aims investigate possibility producing fat-free food by replacing nonfat medium. Glucose was melted its temperature then brought 185 °C used fry potato strips, obtain product referred here as glucose fries. The resulting compared French fries prepared conventionally under conditions that resulted in similar final moisture content. were also examined for crust formation, texture parameters, color development Stereo microscope images showed crusts formed Texture parameters found both at 5 2 mm penetration depth. maximum hardness depth products, but different from cooked potato. characterized observed twice fries, which is expected because absorbed or adhered surface. In conclusion, characteristics can using