Carboxymethylcellulose and hydroxypropylmethylcellulose as additives in reduction of oil content in batter based deep-fat fried boondis

Carbohydrate Polymers

Volumn 29, Issue 4, 1996, Pages 333-335

  Priya, R ^a   Singhal, R S ^a   Kulkarni, P R ^a  

^a INSTITUTE OF CHEMICAL TECHNOLOGY   (India)

Author keywords

[No Author keywords available]

Indexed keywords

FOOD ADDITIVES; FOOD PRODUCTS; GRAIN (AGRICULTURAL PRODUCT); OILS AND FATS; VEGETABLE OILS;

BATTER; FLOUR; FRIED FOODS; OIL CONTENT REDUCTION;

CELLULOSE DERIVATIVES;

EID: 0030114129     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0144-8617(96)00022-7     Document Type: Article

References (14)

1. Ang, J.F. & Miller, W.B. (1991). Cereal Foods World, 36, 558.
2. Blumenthal, M.M. (1991). Food Technol., 45, 68.
3. Bhattacharyya, D., Chayya, P.N., Singhal, R.S. & Kulkarni, P.R. (1985). Fat. Sci. Technol. (in press).
4. Chhaya, P.N., Singhal, R.S., Bhattacharyya, D. & Kulkarni, P.R. Unpublished work.
5. Cremer, C.W. (1978). US Patent 4, 109, 024.
6. Grover, J.A. (1986). Food Hydrocolloids Volume III, Glicksman, M. (ed.), CRC Press, Inc., Boca Raton, Florida, pp. 121-154.
7. Henderson, A. (1988). Gums and Stabilizers for the Food Industry 4, Phillipis, G.O., Wedlock, B.J. & Williams, P.A., (eds), I.R.L. Press, Oxford, UK, pp. 265-273.
8. Johnson, D.W. (1970). J. Am. Oil Chem. Soc., 47, 402.
9. Keller, J.D. (1986). Food Hydrocolloids Volume III, Glicksman, M. (ed.), CRC Press, Inc., Boca Raton, Florida, pp. 43-110. .
10. Martin, M.L. & Davis, A.B. (1986). Cereal Chem., 63, 252.
11. Mohamed, S., Md Lajis, S.M. & Hamid, N.A. (1995). J. Sci. Food Agric., 68, 271.
12. Olson, S. & Zoss, R. (1985). US Patent 4, 511, 583.
13. Pinthus, E.J. & Saguy, I.S. (1994). J. Food Sci., 59, 804.
14. Pinthus, E.J., Weinberg, P. & Saguy, I.S. (1993). J. Food Sci., 58, 204.