The effect of Pectin on Fat Absorption in French Fries

@inproceedings{Berning2009TheEO,
  title={The effect of Pectin on Fat Absorption in French Fries},
  author={Diana Berning and Jen Jay and Christa Reed},
  year={2009}
}
The affect pectin has on the fat absorption in French fries was observed by deep-frying the French fries after coating them with pectin. Before placing the pectin coated fries into the fryer, they first had to be air dried for 30 minutes at room temperature. The vegetable oil temperature will be approximately 190° C in the deep fryer. It was found that the… CONTINUE READING