Hydrocolloids of Date Pits Used as Edible Coating to Reduce Oil Uptake in Potato Strips During Deep-Fat Frying | ||
| Alexandria Journal of Food Science and Technology | ||
| Article 5, Volume 13, Issue 1, June 2016, Pages 39-50 PDF (618.91 K) | ||
| Document Type: Original Article | ||
| DOI: 10.12816/0038469 | ||
| Author | ||
| Rasha Mousa | ||
| Home Economic Dept., Fac. of Specific Education, Assiut University, 71516- Assiut, Egypt | ||
| Abstract | ||
| In the current study, a rapid and simple method including the use of aqueous solution containing hydrocolloids and phenolics extracted from date pits (HSDP) was used, for the first time, as a natural edible coating to reduce oil uptake in potato strips during deep-fat frying. The results indicated that HSDP solutions contained 8.2-17.9 g/kg hydrocolloids and 0.31-1.95 g/kg phenolics. Samples of coated potatoes were prepared by different HSDP concentrations (0.5-6%, w/v) followed with/without drying before deep-fat frying. Analysis of deep-fat fried samples indicated that 4% HSDP coating reduced oil uptake by 77.7% which is higher than that of other hitherto published reports. Texture and colour analysis showed adequate brittleness, crispiness and lightness of HSDP coated fries compared to common methyl cellulose coated fries. Sensory analysis reflected also that HSDP coating maintained the overall acceptability of potato products. Therefore, the proposed HSDP coating is a rapid, economic and easy-to-operate process at homes for preparing acceptable low-fat potato fries that widely used not only in our society but also all over the world. | ||
| Keywords | ||
| Date pits; frying; hydrocolloids; oil uptake; Potatoes; Strips | ||
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