امیر دارائی گرمه خانی

With increasing awareness of consumers, the demand for food products has increased with less oil. Coating foods before frying is one of the most desirable methods to reduce oil absorption in fried products. In this study, the effect of different corn flour concentrations (0, 1, 2 and 3%), on reducing oil reduction of fried edible mushroom was investigated. The results showed that the used coatings significantly reduced oil uptake in the final product (P<0.05), The highest amount of fat reduction was related to the samples coated with 3% corn flour and the lowest fat reduction was related to control samples. It can be concluded that natural coatings can be used in the production of frying products.