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317699

USING OF SOME HYDROCOLLOIDS TO DECREASE OIL ABSORPTION AND THEIR EFFECT ON THE QUALITY OF FRIED POTATO CHIPS

Article

Last updated: 24 Dec 2024

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Subjects

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Tags

Food, Diary and Home Economic Research

Abstract

The objective of this study was to determine the changes in the quality of edible-coated potato (Solanum tuberosum) chips to obtain low fat product .Potato chips were treated with calcium chloride alone(0.2, 0.4, 0.6 and 0.8%) and  combination of calcium chloride and k-carrageenan; guar gum and chitosan  at level(1%, 2% and 3%) and then fried. Oil absorption, moisture content and sensory evaluation were analyzed. Also, Thiobarbituric acid (TBA) value and microbiological profile were determined during storage at – 18 o C for 3 months. Results indicated that, fried potato chips treated with k-carrageenan, guar gum and chitosan showed a lower fat content (7.6 – 46%) and the same trend was observed with those treated only with calcium chloride (6 – 21.5%). In addition, potato chips treated with a combination of 0.6% calcium chloride and 3% k-carrageenan had the highest reduction level of oil content (46%) as well as moisture content and sensory scores compared to the control. Physicochemical and microbiological properties indicated that using of k-carrageenan, guar gum and chitosan pre-frying could be minimized TBA values and total bacterial count throughout storage period compared to control sample. Therefore, this work suggests that some edible coating materials could by used to improve total quality of fried potato chips.

DOI

10.21608/zjar.2010.317699

Keywords

Potato chips, coating materials, oil absorption, microbiology, Storage

Authors

First Name

Ahmed

Last Name

Nassar

MiddleName

G.

Affiliation

Food Science and Technology Department, Faculty of Agriculture, Al-Azhar University, Assiut

Email

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City

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Orcid

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Volume

37

Article Issue

3

Related Issue

43535

Issue Date

2010-05-01

Receive Date

2023-09-17

Publish Date

2010-05-01

Page Start

669

Page End

687

Print ISSN

1110-0338

Online ISSN

3009-7193

Article File

ZJAR_Volume 37_Issue 3_Pages 669-687.pdf

PDF . 521.4kB

Link

https://zjar.journals.ekb.eg/article_317699.html

Detail API

https://zjar.journals.ekb.eg/service?article_code=317699

Order

317,699

Type

Original Article

Type Code

842

Publication Type

Journal

Publication Title

Zagazig Journal of Agricultural Research

Publication Link

https://zjar.journals.ekb.eg/

MainTitle

USING OF SOME HYDROCOLLOIDS TO DECREASE OIL ABSORPTION AND THEIR EFFECT ON THE QUALITY OF FRIED POTATO CHIPS

Details

Type

Article

Created At

24 Dec 2024