Effect of Edible Coatings (Xanthan gum and Carob gum) on the Physicochemical and Sensory Properties of French Fries Potatoes
In the present study, French fries potatoes were coated with combination of xanthan gum and carob gum or each of them separately at different concentrations of 0.25, 0.5, 0.75 and 1.5%( w/v) beside the control sample which was considered without coating. Samples were fried at 180 for 6 min. The percentage of hydrocolloids coating, moisture content, oil uptake, textural characteristic (hardness index), frying efficiency, colorimetric characteristics (brightness, redness and yellowness indexes plus color difference) and sensory evaluation (Flavor, aroma, appearance, color and overall acceptance) of potato strips were measured.
The results indicated that when the hydrocolloids coating of potato strips applied, the moisture retention capacity increased, oil uptake decreased, frying efficiency increased, brightness index reduced and redness/yellowness index increased. Also by increasing the hydrocolloid initial concentration over 1%, sensory evaluation of the samples decreased. Sensory and physiochemical properties significantly decreased in the control sample (p≥0.05). As a final point, the sample contained 0.25% carob gum and 0.75% xanthan gum was introduced as superior treatment.
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