Reducing Fat Content of Fried Potato Pellet Chips Using Carboxymethyl Cellulose and Soy Protein Isolate Solutions as Coating Films

Abstract

The aim of this work was to investigate the influence of different percentages of Carboxymethyl Cellulose (CMC) and Soy Protein Isolate (SPI) as coating material films for potato pellet chips during deep-fat frying on fat uptake, and sensory properties. Coating solutions of 2%, 6%, 10% and 14% w/v were prepared and heated to 90 ºC for 5 minutes then cooled. Samples were dipped in the coating solutions followed by air drying. The treatments were fried and analyzed for fat uptake and moisture retention. Sensorial attributes were also measured. The results obtained have shown that all coating treatments were reduced oil uptake during deep fat frying. The 10% was the most effective level in reducing fat uptake for both coating films. SPI coating films was reducing fat uptake more than CMC for all levels. All samples were found to improve all sensorial features of potato pellet chips compared to control.

Effect of Edible Coating on Quality of Chips from Potato Variety Granola

“…This is related to the secondary characteristics of hydrocolloids that can form a gel layer due to the thermal gelation of hydrocolloids. This result was agreed with the previous report [12], they reported that a low amount of oil absorption was caused by the formation of covalent links within films during heating.…”

“…These factors will affect the overall acceptance of the panelist's preference levels in the product. According to the previous report, edible coating improves sensory properties of chips, including appearance, color, flavor, taste, crispy that lead to increasing the score of overall acceptability [12].…”

“…The application of different concentration of coating to the potato slices will influence the properties of potato chips [12]. Therefore, it is also essential to examine the effect of level of concentration of coating in addition to various raw material of the edible coating.…”

“…Application of edible coating is an alternative pretreatment to improve the quality of potato chips produced from the potato flour. Previous researches presented that application of edible coating from various type of material contributes to increasing the characteristic of chips [12], [13]. In addition, the edible coating could minimize oil absorption during frying [14], [15].…”

Alternativas Para Reducir La Absorción De Grasa Durante La Fritura Por Inmersión De Los Alimentos /Alternatives to Reduce Fat Uptake During Deep Fat Frying of Food.

“…Se ha señalado que la naturaleza del recubrimiento es importante, ya que durante el proceso térmico éstos se podrían degradar con mayor facilidad y por lo tanto, alterar la grasa de fritura en cuanto a su viscosidad y propiedades químicas, formando componentes tóxicos, los cuales podrían aglutinarse en la costra de los productos y ser consumidos (Pedreschi et al 2014;Angor 2016;Khazaei et al 2016). Por ello, aún se requieren más investigaciones que ayuden a optimizar las condiciones reales de procesamiento.…”