Application of edible coatings in green plantain slices subjected to deep-fat frying
(Eng) Currently fried snacks are in great demand by Colombian consumers, however they have a high oil content, which reduces the life of the product and its sensory acceptability. An alternative to reduce the oil content, can be the use of hydrocolloids as edible coatings. Applying coatings of Guar...
- Autores:
-
Martínez, Darío F.
Castellanos, Francisco J.
Bravo, Juan E.
- Tipo de recurso:
- Article of journal
- Fecha de publicación:
- 2015
- Institución:
- Universidad del Valle
- Repositorio:
- Repositorio Digital Univalle
- Idioma:
- eng
- OAI Identifier:
- oai:bibliotecadigital.univalle.edu.co:10893/18420
- Acceso en línea:
- https://hdl.handle.net/10893/18420
- Palabra clave:
- Fritura por inmersión
Pasabocas de plátano
Recubrimientos comestibles
Contenido de aceite
Deep-fat frying
Edible coatings
Oil content
Snacks plantain
- Rights
- closedAccess
- License
- http://purl.org/coar/access_right/c_14cb