Vol. 11, Issue 6 (2022)

Author(s):
Rajvinder Kour

Abstract:
Hydrocolloids are broadly used in food industries in various food preparations for quality and timeframe of realistic usability. Hydrocolloid is used to increase the thickness and gelling property of the food system. In this review four hydrocolloids are selected and then there study is done on deep fried sweet to final oil uptake of the product during frying. According to different studies among all used hydrocolloid guar gum exhibited the best oil uptake ratio. To enhance the nutritional benefits of the product addition of Hydrocolloid is done for increasing the fiber content of the final product.