[Home ] [Archive]   [ فارسی ]  
:: Main :: About :: Current Issue :: Archive :: Search :: Submit :: Contact ::
:: Volume 12, Issue 4 (Winter 2018) ::
2018, 12(4): 95-102 Back to browse issues page
The Eeffects of Coating With Bitter Almond Gum and Gelatin on the Oil Uptake Reduction, Physical and Sensorial Properties of Deep Fried Potato Slices
A Eslampour , E Hosseini
Islamic Azad University
Abstract:   (1328 Views)

Background and Objective: Coating potato slices with hydrocolloids can lead to decreasing oil uptake of the products during the frying. In this study, the effects of bitter almond gum (BAG) and gelatin on the physicochemical properties of deep fried potato slices were assessed.
Materials and Methods: potato slices were coated through immersion in the solutions of BAG and gelatin, alone or in combination of both with respective ratios of 1:1, 1:2 and 2:1. These treatments and the control (without coating) were both deep fried in frying oil. Afterwards, moisture content, oil uptake, peroxide value, crispiness, color indices and sensory characteristics of the samples were determined after 24 hour storage in  cool conditions.
Results: The results showed that BAG and gelatin can reduce moisture loss, oil absorption and peroxide value, and increased crispiness of deep fried potato slices. The oil uptake in all coated samples was less than the control. The minimum oil uptake was in the slices treated with 3% gelatin, and the lowest peroxide value was observed in 1% gelatin and 1.5% of BAG and in combination. The potato slices coated with 0.5 % of BAG and 2.25% gelatin were more favored by panelists, probably due to lower oil uptake and yellow intensity, and relatively higher crispiness (p <0.05). 
Conclusion: Coating potato slices with BAG and gelatin not only can reduce the oil absorption and peroxide value, but it can also produce food with better organoleptic properties as opposed to uncoated potato slices.  

Keywords: Potato slice, Oil uptake reduction, Gelatin, Bitter almond gum, Deep frying
Full-Text [PDF 223 kb]   (437 Downloads)    
Type of Study: Research | Subject: Food Science
Received: 2016/08/7 | Accepted: 2017/02/25 | Published: 2018/01/8
Send email to the article author

Add your comments about this article
Your username or Email:

CAPTCHA code


XML   Persian Abstract   Print


Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

Eslampour A, Hosseini E. The Eeffects of Coating With Bitter Almond Gum and Gelatin on the Oil Uptake Reduction, Physical and Sensorial Properties of Deep Fried Potato Slices . Iranian Journal of Nutrition Sciences & Food Technology. 2018; 12 (4) :95-102
URL: http://nsft.sbmu.ac.ir/article-1-2282-en.html


Volume 12, Issue 4 (Winter 2018) Back to browse issues page
Iranian Journal of  Nutrition Sciences & Food  Technology
Persian site map - English site map - Created in 0.06 seconds with 31 queries by YEKTAWEB 3792