Abstract
The frying process has become a mechanism of food transformation, improving organoleptic properties at the time of consumption. The objective of this work was to evaluate the effect of the application of sodium alginate as an edible coating on slices of Creole potato (Solanum phureja), to reduce the percentage of oil absorption in the frying process, by evaluating the percentage of absorption of fat. The formulation that allows reducing the percentage of absorbed fat was that of sample 1,8% 50% sodium alginate glycerol.
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