USE OF HYDROCOLLOIDS AS EDIBLE COVERS, TO PRODUCE LOW FAT POTATO CHIPS

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DARAEI GARMEHKHANI A.; MIRZAEI HABIB ELAH; KASHANINEZHAD M.; MAGHSOUDLOU Y.

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Journal: Journal of Agricultural Sciences and Natural Resources Year:2008 | Volume:15 | Issue:6 Page(s): 170-175

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Information Journal Paper

Title

USE OF HYDROCOLLOIDS AS EDIBLE COVERS, TO PRODUCE LOW FAT POTATO CHIPS

Author(s)

DARAEI GARMEHKHANI A. | MIRZAEI HABIB ELAH | KASHANINEZHAD M. | MAGHSOUDLOU Y. | Issue Writer Certificate

Keywords

POTATO CHIPSQ3

HYDROCOLLOIDSQ3

OIL ABSORPTIONQ3

COATINGQ3

Abstract

The demand for low/free fat products increases by increasing in diseases related to edible fat. Chips and fast foods are very popular among peoples specially child’s and young peoples. It's contained high level of fat and so can be harmful for its consumers. Production of highly quality low fat chips is a way to increase of society health. COATING before frying reduces oil uptake in fried products. In this research the effect of four HYDROCOLLOIDS Guar, Xanthan, Carboxy methyl cellulose (CMC) and Tragacanth gum at different concentration on oil uptake and sensory properties of produced chips was evaluated. Results showed that CMC 1%, Xanthan 0.5%, Guar 0.3%, Xanthan 1% and Tragacanth 1% with amount of OIL ABSORPTION 21.220, 21.757, 22.383, 24.840 and 26.740 percent had the lowest amount of oil uptake respectively and uncoated chips (blank sample) and coated with Tragacanth 2% had the highest amounts of OIL ABSORPTION (P<0.05). In sensory evaluation, the highest and lowest quality related to coated chips with Tragacanth 2% and uncoated chips, but by regard to results of OIL ABSORPTION and sensory evolution, best one was a sample coated with CMC 1% and Guar 0.3%.this sample significant differences in sensory properties with Tragacanth 2% (P<0.05). In sensory analysis all coated POTATO CHIPS in compared to blank sample get high score and nobody didnt distinguish coated sample with uncoated one (P<0.05).

Cites

EFFECT OF PRE-TREATMENTS WITH LIGHT SALTING AND PRE-DRYING ON PHYSICAL CHARACTERISTICS AND AMOUNT OF OIL UPTAKE IN RAINBOW TROUT (ONCORHYNCHUS MYKISS) NUGGETS

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APA: Copy

DARAEI GARMEHKHANI, A., MIRZAEI, HABIB ELAH, KASHANINEZHAD, M., & MAGHSOUDLOU, Y.. (2008). USE OF HYDROCOLLOIDS AS EDIBLE COVERS, TO PRODUCE LOW FAT POTATO CHIPS. JOURNAL OF AGRICULTURAL SCIENCES AND NATURAL RESOURCES, 15(6), 170-175. SID. https://sid.ir/paper/8967/en

Vancouver: Copy

DARAEI GARMEHKHANI A., MIRZAEI HABIB ELAH, KASHANINEZHAD M., MAGHSOUDLOU Y.. USE OF HYDROCOLLOIDS AS EDIBLE COVERS, TO PRODUCE LOW FAT POTATO CHIPS. JOURNAL OF AGRICULTURAL SCIENCES AND NATURAL RESOURCES[Internet]. 2008;15(6):170-175. Available from: https://sid.ir/paper/8967/en

IEEE: Copy

A. DARAEI GARMEHKHANI, HABIB ELAH MIRZAEI, M. KASHANINEZHAD, and Y. MAGHSOUDLOU, “USE OF HYDROCOLLOIDS AS EDIBLE COVERS, TO PRODUCE LOW FAT POTATO CHIPS,” JOURNAL OF AGRICULTURAL SCIENCES AND NATURAL RESOURCES, vol. 15, no. 6, pp. 170–175, 2008, [Online]. Available: https://sid.ir/paper/8967/en

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