Effect of hydrocolloid coatings (Basil seed gum, xanthan, and methyl cellulose) on the mass transfer kinetics and quality of fried potato strips
| Autor: | Parisa Farzaneh, Atefeh Zamani-Ghalehshahi |
|---|---|
| Rok vydání: | 2020 |
| Předmět: |
Chemical Phenomena
030309 nutrition & dietetics Organoleptic Dry basis Methylcellulose Thermal diffusivity 03 medical and health sciences chemistry.chemical_compound Gum Arabic 0404 agricultural biotechnology Hardness Mass transfer Plant Gums medicine Food science Colloids Cooking Water content Solanum tuberosum 0303 health sciences Moisture Chemistry Polysaccharides Bacterial Temperature 04 agricultural and veterinary sciences 040401 food science Kinetics Methyl cellulose Seeds Ocimum basilicum Xanthan gum Food Science medicine.drug |
| Zdroj: | Journal of food scienceREFERENCES. 86(4) |
| ISSN: | 1750-3841 |
| Popis: | In this research, the effect of different temperatures (160, 180, and 190 °C) and hydrocolloid coatings (Basil seed gum [BSG], xanthan gum [XG], methylcellulose [MC], BSG-XG, and BSG-MC mixtures) were investigated on the physicochemical properties (oil uptake, moisture loss, color, microscopic structure, activation energy, and texture), mass transfer kinetic of fried potato strips in deep-fat frying, and oil partitions using frying and postfrying cooling phase. An increase in frying time reduced the moisture content and hardness of potato strips; however, the oil content and color difference increased. The oil content in the coated samples had lower rates than that in the noncoated ones. The treated samples using BSG-xanthan mixture (50:50) and BSG had the lowest oil uptake at 0.13% and 0.14% Dry basis (d.b.), respectively. The maximum and minimum values of effective moisture diffusivity were measured in control and samples coated with BSG-XG and BSG, respectively. As frying temperature increased, the specific rate of oil uptake increased and the equilibrium oil content decreased. Overall, BSG-XG mixture-coated potato strips can be used as a promising product due to absorbing the lowest oil rate and being similar to the control in terms of organoleptic properties. |
| Databáze: | OpenAIRE |
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