@article {10.3844/ajabssp.2013.282.286, article_type = {journal}, title = {EFFECT OF PRE DRYING AND USING HYDROCOLLOID SYSTEM ON FRYING CHARACTERISTICS OF FRIED POTATO}, author = {Abu-Alruz, Khaled}, volume = {8}, year = {2013}, month = {Oct}, pages = {282-286}, doi = {10.3844/ajabssp.2013.282.286}, url = {https://thescipub.com/abstract/ajabssp.2013.282.286}, abstract = {This study investigated the interaction effect of pre drying treatments and using hydrocolloids mixture as an edible coat, as a packaging material and for better frying results for fried potato. Pre drying treatments used were heating samples at 69°C for 3 and 25 min. Hydrocolloid system used was MA-1 type, Hydrocolloid GENU® texturizer contains; methylcellulose, carrageenan and potassium chloride. Treatments were evaluated by measuring oil content, moisture content, cutting force, color and mold growth. The result showed a great effect for the hydrocolloid system in combination of pre drying treatment (69°C for 25 min) in both prolonging the fried product shelf-life through retarding and decreasing mold formation and in enhancing the frying characteristics; oil-uptake (reduced by 39.33%), moisture loss (reduced by 25.83%) and texture. The treatments did not significantly affect the color of fried potato samples.}, journal = {American Journal of Agricultural and Biological Sciences}, publisher = {Science Publications} }