Reducing oil absorption in potato strips/Finger chips during deep fat frying - Harbourne, Niamh;Hamarashid, Shokhan
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Potato is a main and major agricultural crop around the whole world. Millions of people who have different cultural backgrounds consume potato every day. Potatoes are cultivated in approximately 80% of all countries and worldwide production stands in excess of 300 million tons per year. Potato contains main nutrient that is important to daily supply such as carbohydrates, protein, vitamins and minerals. French fries/ finger chips is one of the most popular processed potato. Finger chips are among the major commercial fried foods that other types of processed potatoes.Fried foods are a major…mehr

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Produktbeschreibung
Potato is a main and major agricultural crop around the whole world. Millions of people who have different cultural backgrounds consume potato every day. Potatoes are cultivated in approximately 80% of all countries and worldwide production stands in excess of 300 million tons per year. Potato contains main nutrient that is important to daily supply such as carbohydrates, protein, vitamins and minerals. French fries/ finger chips is one of the most popular processed potato. Finger chips are among the major commercial fried foods that other types of processed potatoes.Fried foods are a major part of diets around the world. Deep fat frying is an old food processing method, which is still popular today. Therefore, it can improve properties of food for example, it can change our sensory experience of food products. In the deep fat frying process, various changes happen. For instance, water content in a food product becomes evaporated, change in protein structure occurs by protein denaturation and starch gelatinization. Most of the fried foods have a high oil content that is nearly 1/3 the weight of the product. High fat diets are associated with many types of diseases such as obesity.
Autorenporträt
My qualification is Master's degree in Food Science. I got Bachelor's degree in 2008 at Food Science department. I finished Master's degree in the UK, University of Reading, Department of Food and Nutritional Science, School of Chemistry, Food and Pharmacy at 2014-2015. Now, my current job is a lecturer and a PhD student in the same place.