Effect of surface coating with seeds mucilages and xanthan gum on oil uptake and physical properties of fried potato strips

Abstract The oil uptake and high‐fat/oil content problem associated with fried food products can be decreased using polysaccharides (mucilages and gums) as edible coatings. In this study, the efficiency of seeds mucilages (Balangu, Basil, and Wild sage), and xanthan gum as edible coatings on the oil...

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Autores principales:	Fakhreddin Salehi, Amirreza Roustaei, Alireza Haseli
Formato:	article
Lenguaje:	EN
Publicado:	Wiley 2021
Materias:	color changes deep‐fat frying modeling seeds gum surface shrinkage Nutrition. Foods and food supply TX341-641
Acceso en línea:	https://doaj.org/article/6a11ee73698d4ccda58d6fbe4cc037eb
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spelling	oai:doaj.org-article:6a11ee73698d4ccda58d6fbe4cc037eb2021-11-04T13:06:43ZEffect of surface coating with seeds mucilages and xanthan gum on oil uptake and physical properties of fried potato strips2048-717710.1002/fsn3.2583https://doaj.org/article/6a11ee73698d4ccda58d6fbe4cc037eb2021-11-01T00:00:00Zhttps://doi.org/10.1002/fsn3.2583https://doaj.org/toc/2048-7177Abstract The oil uptake and high‐fat/oil content problem associated with fried food products can be decreased using polysaccharides (mucilages and gums) as edible coatings. In this study, the efficiency of seeds mucilages (Balangu, Basil, and Wild sage), and xanthan gum as edible coatings on the oil uptake, moisture retention, and physical properties (color indexes and surface shrinkage) of potato strips during oil frying have been examined. Coating treatment with seeds mucilages and xanthan gum significantly decreased the moisture loss and oil uptake of potato strips (p < .05). Lightness (L*) index values of uncoated‐control and coated potato strips decreased during frying. The lowest and highest color change intensity (∆E) and surface shrinkage (%) values were observed for the potato strips coated by Wild sage seeds gum and uncoated‐control sample, respectively. The MMF (Morgan‐Mercer‐Flodin) model was selected as the best equation for describing the color changes intensity kinetics of untreated and treated potato strips during frying. The appropriate coating suspension for reducing the oil content of fried potato strips and improving product appearance quality was 1.0% Wild sage seeds gum.Fakhreddin SalehiAmirreza RoustaeiAlireza HaseliWileyarticlecolor changesdeep‐fat fryingmodelingseeds gumsurface shrinkageNutrition. Foods and food supplyTX341-641ENFood Science & Nutrition, Vol 9, Iss 11, Pp 6245-6251 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	color changes deep‐fat frying modeling seeds gum surface shrinkage Nutrition. Foods and food supply TX341-641
spellingShingle	color changes deep‐fat frying modeling seeds gum surface shrinkage Nutrition. Foods and food supply TX341-641 Fakhreddin Salehi Amirreza Roustaei Alireza Haseli Effect of surface coating with seeds mucilages and xanthan gum on oil uptake and physical properties of fried potato strips
description	Abstract The oil uptake and high‐fat/oil content problem associated with fried food products can be decreased using polysaccharides (mucilages and gums) as edible coatings. In this study, the efficiency of seeds mucilages (Balangu, Basil, and Wild sage), and xanthan gum as edible coatings on the oil uptake, moisture retention, and physical properties (color indexes and surface shrinkage) of potato strips during oil frying have been examined. Coating treatment with seeds mucilages and xanthan gum significantly decreased the moisture loss and oil uptake of potato strips (p < .05). Lightness (L*) index values of uncoated‐control and coated potato strips decreased during frying. The lowest and highest color change intensity (∆E) and surface shrinkage (%) values were observed for the potato strips coated by Wild sage seeds gum and uncoated‐control sample, respectively. The MMF (Morgan‐Mercer‐Flodin) model was selected as the best equation for describing the color changes intensity kinetics of untreated and treated potato strips during frying. The appropriate coating suspension for reducing the oil content of fried potato strips and improving product appearance quality was 1.0% Wild sage seeds gum.
format	article
author	Fakhreddin Salehi Amirreza Roustaei Alireza Haseli
author_facet	Fakhreddin Salehi Amirreza Roustaei Alireza Haseli
author_sort	Fakhreddin Salehi
title	Effect of surface coating with seeds mucilages and xanthan gum on oil uptake and physical properties of fried potato strips
title_short	Effect of surface coating with seeds mucilages and xanthan gum on oil uptake and physical properties of fried potato strips
title_full	Effect of surface coating with seeds mucilages and xanthan gum on oil uptake and physical properties of fried potato strips
title_fullStr	Effect of surface coating with seeds mucilages and xanthan gum on oil uptake and physical properties of fried potato strips
title_full_unstemmed	Effect of surface coating with seeds mucilages and xanthan gum on oil uptake and physical properties of fried potato strips
title_sort	effect of surface coating with seeds mucilages and xanthan gum on oil uptake and physical properties of fried potato strips
publisher	Wiley
publishDate	2021
url	https://doaj.org/article/6a11ee73698d4ccda58d6fbe4cc037eb
work_keys_str_mv	AT fakhreddinsalehi effectofsurfacecoatingwithseedsmucilagesandxanthangumonoiluptakeandphysicalpropertiesoffriedpotatostrips AT amirrezaroustaei effectofsurfacecoatingwithseedsmucilagesandxanthangumonoiluptakeandphysicalpropertiesoffriedpotatostrips AT alirezahaseli effectofsurfacecoatingwithseedsmucilagesandxanthangumonoiluptakeandphysicalpropertiesoffriedpotatostrips
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Effect of surface coating with seeds mucilages and xanthan gum on oil uptake and physical properties of fried potato strips

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