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:: Volume 9, Issue 2 (Summer 2014) ::
Iranian J Nutr Sci Food Technol 2014, 9(2): 95-104 Back to browse issues page
Production of low-fat kiwi chips with aloe vera gel and determination of the mass transfer profile in deep fat frying
M Mokhtarian * , H Tavakolipour
Sabzevar Branch, Islamic Azad University , mokhtarian.mo@gmail.com
Abstract:   (10736 Views)
Background and objective: Considering the harmful effects of oil from a nutritional point of view on the one hand, and high oil uptake in fried products on the other, reducing the amount of oil in frying is essential. In this study, feasibility of producing low-fat kiwi chips based on aloe vera gel and the influence of various pre-treatment methods on reducing oil uptake of the product were investigated. Materials and methods: To produce low-fat kiwi chips, the effect of coating type (CMC gum and aloe vera gel) and pretreatment (osmotic dehydration and osmo-ultasound) on the mass transfer of fried kiwi chips were investigated. The qualitative tests carried out on the samples included determination of moisture content, oil uptake, fried yield , coating percentage and water loss during frying. Results: The result indicated that, as compared to the control (blank) and osmo-ultrasound samples, osmotic dehydration pretreatment in the experimental sample could reduce oil uptake of kiwi chips. The results of optimization of the method of kiwi chips production showed that kiwi chips prepared with osmotic dehydration pretreatment and coated with 1% CMC in aloe vera gel (i.e. C3T1) was the best treatment for production of low-fat kiwi chips. Conclusion: The result of this study show that aloe vera gel as a hydrocolloid compound can reduce oil uptake during deep fat frying. Keywords: Osmotic dehydration, Edible coating, Aloe vera gel, Ultrasound
Keywords: Osmotic dehydration, Edible coating, Aloe vera gel, Ultrasound
Full-Text [PDF 204 kb]   (2275 Downloads)    
Article type: Research | Subject: Food Science
Received: 2013/09/19 | Accepted: 2014/04/6 | Published: 2014/07/27
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Mokhtarian M, Tavakolipour H. Production of low-fat kiwi chips with aloe vera gel and determination of the mass transfer profile in deep fat frying. Iranian J Nutr Sci Food Technol 2014; 9 (2) :95-104
URL: http://nsft.sbmu.ac.ir/article-1-1297-en.html
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Volume 9, Issue 2 (Summer 2014) Back to browse issues page
Iranian Journal of Nutrition Sciences and Food Technology
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