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Water Barrier Edible Coatings of Fried Foods
Raffaele Porta*, Loredana Mariniello, Angela Sorrentino, Valeria C.L. Giosafatto, Giovanna Rossi Marquez, Marilena Esposito and Prospero Di PierroDepartment of Food Science, University of Naples “Federico II”, Portici, Napoli, Italy
- Corresponding Author:
- Raffaele Porta
Department of Food Science, University of Naples “Federico II”
Portici, Napoli, Italy
Tel: +6013-2101647
Fax: +606- 7987010
E-mail: portaraf@unina.it
Received date: October 25, 2012; Accepted date: October 25, 2012; Published date: October 27, 2012
Citation: Porta R, Mariniello L, Pierro PD, Sorrentino A, Giosafatto VC (2012) Water Barrier Edible Coatings of Fried Foods. J Biotechnol Biomater 2:e116. doi:10.4172/2155-952X.1000e116
Copyright: © 2012 Porta R, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
Abstract
Frying is known as one of the oldest food cooking processes dating back as early as sixteen centuries B.C., being still widespread utilized today at both domestic and industrial scale, because of its ability to enhance flavour and texture of numerous foods. Fried products are appreciated everywhere because of their improved palatability [1], consumers generally like eating foods with soft core and crispy surface-even though significant geographical differences exist due to the different raw material availability and the multiple cultural habits. Nowadays, they occur in the traditional cuisines of practically every part of the world. Furthermore, also several mass consumption products have fried versions, and worldwide fast food companies provide every day literally tons of fried foods, such as french fries, doughnuts, chicken, onion rings, etc.
