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. 2021 Sep 13;9(11):6245-6251.
doi: 10.1002/fsn3.2583. eCollection 2021 Nov.

Effect of surface coating with seeds mucilages and xanthan gum on oil uptake and physical properties of fried potato strips

Fakhreddin Salehi  1 , Amirreza Roustaei  1 , Alireza Haseli  1
Affiliations

Effect of surface coating with seeds mucilages and xanthan gum on oil uptake and physical properties of fried potato strips

Fakhreddin Salehi et al. Food Sci Nutr. .

Abstract

The oil uptake and high-fat/oil content problem associated with fried food products can be decreased using polysaccharides (mucilages and gums) as edible coatings. In this study, the efficiency of seeds mucilages (Balangu, Basil, and Wild sage), and xanthan gum as edible coatings on the oil uptake, moisture retention, and physical properties (color indexes and surface shrinkage) of potato strips during oil frying have been examined. Coating treatment with seeds mucilages and xanthan gum significantly decreased the moisture loss and oil uptake of potato strips (p < .05). Lightness (L*) index values of uncoated-control and coated potato strips decreased during frying. The lowest and highest color change intensity (∆E) and surface shrinkage (%) values were observed for the potato strips coated by Wild sage seeds gum and uncoated-control sample, respectively. The MMF (Morgan-Mercer-Flodin) model was selected as the best equation for describing the color changes intensity kinetics of untreated and treated potato strips during frying. The appropriate coating suspension for reducing the oil content of fried potato strips and improving product appearance quality was 1.0% Wild sage seeds gum.

Keywords: color changes; deep‐fat frying; modeling; seeds gum; surface shrinkage.

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Conflict of interest statement

We have no conflict of interest to declare.

Figures

FIGURE 1
FIGURE 1
Schematic of coating and frying process of potato strips
FIGURE 2
FIGURE 2
Influence of edible coatings on the moisture content and oil uptake of fried potato strips
FIGURE 3
FIGURE 3
Influence of coatings on the color parameters (lightness, redness, and yellowness) of fried potato strips
FIGURE 4
FIGURE 4
Influence of coatings type and frying time on the color change intensity of fried potato strips
FIGURE 5
FIGURE 5
Influence of coatings on the surface shrinkage of potato strips during frying process
See this image and copyright information in PMC

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