การลดปริมาณน้ำมันในกล้วยทอดด้วยวิธีเคลือบแป้ง

Abstract

The objective of this project was studied the reducing of oil content in banana fried by starch coating method. The Latin squares design was used as experimental design. The variable concentation of starch 1.5, 2, 2.5 and 3 weight by volume, frying time as 5, 6, 7 and 8 minutes and different type of flour as glutinous rice flour, rice flour, starch and cornstarch. The oil content was analysed by using soxhlet extractor. The statistical analysis results showed that all three variable were not signification effect on oil adsorption oil in banana fried at temperature frying 140 °C.