COMPARATIVE INVESTIGATION OF BARRIER EFFECT OF BASIL SEED GUM, CARBOXYMETHYL CELLULOSE AND GUAR ON MASS TRANSFER DURING THE DEEP-FAT FRYING OF POTATO STRIPS AND REGRESSION MODELING OF OIL ABSORPTION KINETIC

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NAGHAVI E.A.; GHORBANI RASOUL; BAGHERZADEH SAMIRA

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Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2018 | Volume:14 | Issue:71 Page(s): 134-145

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Title

COMPARATIVE INVESTIGATION OF BARRIER EFFECT OF BASIL SEED GUM, CARBOXYMETHYL CELLULOSE AND GUAR ON MASS TRANSFER DURING THE DEEP-FAT FRYING OF POTATO STRIPS AND REGRESSION MODELING OF OIL ABSORPTION KINETIC

Author(s)

NAGHAVI E.A. | GHORBANI RASOUL | BAGHERZADEH SAMIRA | Issue Writer Certificate

Keywords

MASS TRANSFERQ2

BASIL SEED GUMQ1

GUAR GUMQ2

CARBOXYMETHYL CELLULOSEQ2

MODELINGQ2

Abstract

Regression MODELING can be a simple and useful method to predict changes of MASS TRANSFER phenomena during the food frying. In the present study, the effect of coating with BASIL SEED GUM (BSG, as a new hydrocolloid) on moisture content and oil absorption of fried potato strips was investigated. Also, the influence of BSG on MASS TRANSFER was compared to potato strips pretreated with guar and CARBOXYMETHYL CELLULOSE (CMC). Moreover, the kinetics of oil absorption were investigated by nonlinear regression MODELING. Coating with hydrocolloids of BASIL SEED GUM, GUAR GUM and CMC were performed in the concentrations of 0.5 and 1%. The conditions for deep-fat frying of samples were temperature of 190oC and times of 90, 180, 270 and 360 seconds. Uncoated samples were considered as controls. MATLAB software was used to fit the experimental data of oil content with six empirical models. Also, the two criteria of R2 and RMSE were used to determine the best model. The results showed that all gums resulted in significant reduction in moisture loss and oil absorption (p<0.05). In this regard, basil seed, CMC and GUAR GUMs had better performance, respectively. With the increasing gum concentration from 0.5 to 1%, the reduction level in oil content was increased in different samples (p<0.05). Also, among the regression models used, the model proposed in the present study was selected as the best model to fit the experimental data of oil absorption due to higher R2 and lower RMSE. The use of coating by BASIL SEED GUM can be more considered in next researches (for comparing with other commercial gums) as a promising method for reducing oil content in potato strips.

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APA: Copy

NAGHAVI, E.A., GHORBANI, RASOUL, & BAGHERZADEH, SAMIRA. (2018). COMPARATIVE INVESTIGATION OF BARRIER EFFECT OF BASIL SEED GUM, CARBOXYMETHYL CELLULOSE AND GUAR ON MASS TRANSFER DURING THE DEEP-FAT FRYING OF POTATO STRIPS AND REGRESSION MODELING OF OIL ABSORPTION KINETIC. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 14(71), 134-145. SID. https://sid.ir/paper/72100/en

Vancouver: Copy

NAGHAVI E.A., GHORBANI RASOUL, BAGHERZADEH SAMIRA. COMPARATIVE INVESTIGATION OF BARRIER EFFECT OF BASIL SEED GUM, CARBOXYMETHYL CELLULOSE AND GUAR ON MASS TRANSFER DURING THE DEEP-FAT FRYING OF POTATO STRIPS AND REGRESSION MODELING OF OIL ABSORPTION KINETIC. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2018;14(71):134-145. Available from: https://sid.ir/paper/72100/en

IEEE: Copy

E.A. NAGHAVI, RASOUL GHORBANI, and SAMIRA BAGHERZADEH, “COMPARATIVE INVESTIGATION OF BARRIER EFFECT OF BASIL SEED GUM, CARBOXYMETHYL CELLULOSE AND GUAR ON MASS TRANSFER DURING THE DEEP-FAT FRYING OF POTATO STRIPS AND REGRESSION MODELING OF OIL ABSORPTION KINETIC,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 14, no. 71, pp. 134–145, 2018, [Online]. Available: https://sid.ir/paper/72100/en

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