Naslov
Physical, Chemical and Sensory Characterization of Deep-Fried Fresh-Cut Potatoes Coated with Hydrocolloid/Herbal Extracts

Autori
Kurek, Mia ; Repajić, Maja ; Ščetar, Mario ; Radošević, Lea ; Pedisić, Sandra ; Pelaić, Zdenka ; Levaj ; Branka ; Galić, Kata

Izvornik
Food technology and biotechnology (1330-9862) 60 (2022), (4); 1-24

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
minimally processed potato ; edible coatings ; nettle leaf extract ; olive leaf extract ; acrylamide ; sensory evaluation

Sažetak
Research background. Recently, natural plant extracts have been used to increase the nutritional value of food and to potentially reduce the absorbed fat and formation of the acrylamide in fried foods. Literature data on use of edible polymers with nettle or olive leaf extracts is scarce. Experimental approach. The effect of novel coatings on colour, fat absorption, phenolic and sugar content, and acrylamide formation in deep fat fried fresh-cut potatoes was evaluated. Extracts of olive and nettle leaves were incorporated in carboxymethyl cellulose (CMC) and gum arabic (GA), used as coatings for potatoes and applied before frying. This aimed to improve the nutritional quality of deep fat fried fresh-cut potatoes.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA