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

Document Type : Original Article

Author

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

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.

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Zagazig Journal of Agricultural Research
Volume 37, Issue 3
May and June 2010
Pages 669-687

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