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Effects of food gums and pre‐drying on fat content of fabricated fried chips
Author(s) -
Lumanlan Jane C.,
Fernando Warnakulasuriya M.A.D.B.,
Karnpanit Weeraya,
Jayasena Vijay
Publication year - 2021
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14763
Subject(s) - xanthan gum , food science , guar gum , organoleptic , chemistry , gellan gum , water content , taste , materials science , rheology , composite material , geotechnical engineering , engineering
Fat content of fried chips was reduced from 20% (control) to 15% with 25% w/w xanthan gum and at 90 min pre‐drying.