Main Article Content
Oil absorption of foods is a significant problem found in deep-fat frying products. Fried products affect commonly health status such as obesity, cardiovascular disease, etc. Therefore, pre-frying treatment is often used to decrease partial moisture content in foods prior to frying in order to reduce oil absorption of products during frying. In the present study, pre-frying processes consisted of 3 methods: (i) drying for 30 min with a hot air oven at 130 °C, (ii) freezing for 24 h with a freezer at -18 °C, and (iii) drying for 30 min at 130 °C then freezing for 24 h at -18 °C. The results indicated that water removal with a combination of drying at 130 °C for 30 min and freezing at -18 °C for 24 h prior to deep-fat frying provided a decrease in moisture ratio causing low moisture content and oil uptake content in deep-fat frying mushroom products. The products had high scores of overall acceptability (7.07±1.53). The result indicated that oil uptake content of mushrooms using incorporated methods as mentioned above decreased with increasing temperature. The effective moisture diffusivity (Deff) was also higher than that of mushrooms using the other methods at all frying temperatures.
Download data is not yet available.
How to Cite
Sirilert, T., & Silalai, N. (2016). Effect of Pre-Frying Treatments on Moisture Content, Effective Moisture Diffusivity and Oil Uptake Content of Deep-Fat Fried Shitake Mushrooms (Lentinus edodes). Journal of Food Technology, Siam University, 11(1), 57–66. Retrieved from https://li01.tci-thaijo.org/index.php/JFTSU/article/view/68961
บทความวิจัย (Research Articles)
Copyrights of all articles in the Journal of Food Technology available in print or online are owned by Siam University and protected by law.