Feasibility of using almond gum as coating agent to improve the quality of fried potato chips: Evaluation of sensorial properties. (January 2016)

• Record Type: Journal Article
• Authors: Bouaziz, Fatma; Koubaa, Mohamed; Neifar, Mohamed; Zouari-Ellouzi, Soumaya; Besbes, Souhail; Chaari, Fatma; Kamoun, Amel; Chaabouni, Moncef; Chaabouni, Semia Ellouz; Ghorbel, Raoudha Ellouz
• Is Part Of: Lebensmittel-Wissenschaft + Technologie =. Volume 65(2016)
• Page Start: 800
• Page End: 807
• Publication Date: 2016-01
• Subjects: Potato -- Frying -- Coating -- Colour -- Crisp; Food industry and trade -- Periodicals; Food -- Composition -- Periodicals; Microbiology -- Periodicals; Nutrition -- Periodicals; 664.005
• DOI: 10.1016/j.lwt.2015.09.009
• Languages: English
• ISSNs: 0023-6438

Abstract

Abstract: The aim of this work was to investigate the impact of almond gum as coating agent to decrease the oil absorption and to increase the moisture content of fried potato chips meaning a Box–Behnken design. The studied parameters were: almond gum concentration (0–20 g/L), frying time (30–120 s) and frying temperature (160–190 °C). Results showed that the increase of almond gum concentration up to 20 g/L decreased the oil uptake of potato chips by 34% and increased the moisture by 29.5%. Optimal coating and frying conditions found with RSM were thus achieved with 20 g/L aqueous almond gum, 75 s frying time at 160 °C frying temperature. Additionally, the study of sensorial analysis (color, appearance, crispiness, taste, odor, appetence) showed that the chips coated with almond gum have an overall acceptability better than the uncoated potato chips, and the ones coated with arabic gum. The textural analysis of potato chips showed that the hardness (rigidity) decreased significantly by coating either with almond gum or arabic gum. The results obtained through this work showed that coating with almond gum improves the sensorial and nutritional qualities of potato chips. Highlights: Box–Behnken design was used to study almond gum as coating agent of potato chips. Optimal conditions were 20 g/L almond gum and 75 s frying time at 160 °C. Coated potato chips had 34% less oil content and 29.5% more moisture. Almond gum is promising as natural coating agent of food products. Almond gum coating enhanced sensorial and nutritional values of potato chips.