Effects of maltitol and carboxymethylcellulose pre-treatments on the physicochemical properties and acceptability of fried potato crisps / Bazilah Mat Saud

• Main Author: Mat Saud, Bazilah
• Format: Student Project
• Published: Faculty of Applied Sciences 2013
• Subjects: Organic chemistry; Chemical elements
• Online Access: http://ir.uitm.edu.my/id/eprint/9673/

The objectives of this study were to determine the effect of using different concentration of maltitol (10% and 23%) and CMC (2% and 3%) on the oil content of potato crisps, and to determine the changes in the physicochemical properties in terms of moisture content, water activity, colour, texture a...