A research on reduction of amount of oil absorption in processing of eggplant frying
2019
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Advisor: Prof. Dr. Fikri Başoğlu
Abstract (EN)
In this study; often used methods in kitchens have been tried to make it less oil absorption while making eggplant fries. These methods consist of placing the eggplants in saline, sugar water, starchy water, carbonated water and lemon - juice and then frying. Transversely and longitudinally sliced aubergines were roasted in deep oil after being separately kept in these mixtures. While slicing was important in oil absorption (p <0.05), there was no significant difference in oil absorption between the methods with slicing (p>0.05)
Author
Pınar Akpınar
How to Cite
Pınar Akpınar (Master Thesis). A research on reduction of amount of oil absorption in processing of eggplant frying, 2019, Bursa Uludağ Üni̇versi̇ty.
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