Influence of pretreatments on oil absorption of plantain and cassava chips

The objective was to evaluate the effect of pretreatments of CaCl 2 and osmotic dehydration (OD) on oil absorption in plantain and cassava chips. Plantain and cassava slices (1 mm thickness and 35 mm diameter) were prepared. Pretreatment with and without 5% CaCl 2 solution before applying OD with su...

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Veröffentlicht in:	Journal of food science and technology 2019-04, Vol.56 (4), p.1909-1917
Hauptverfasser:	Herman-Lara, E., Rodríguez-Miranda, J., Hernández-Santos, B., Juárez-Barrientos, J. M., Gallegos-Marín, I., Solís-Ulloa, D., Martínez-Sánchez, C. E.
Format:	Artikel
Sprache:	eng
Schlagworte:	Absorption Calcium chloride Cassava Chemistry Chemistry and Materials Science Chemistry/Food Science Chips Dehydration Diffusivity Edible oils Food processing Food Science Nutrition Original Original Article Osmosis Pretreatment Sodium chloride Sucrose Sugar
Online-Zugang:	Volltext
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