Feasibility of using almond gum as coating agent to improve the quality of fried potato chips: Evaluation of sensorial properties
| Autor: | Souhail Besbes, Moncef Chaabouni, Soumaya Zouari-Ellouzi, Raoudha Ghorbel, Fatma Bouaziz, Semia Ellouz Chaabouni, Mohamed Koubaa, Fatma Chaari, Amel Kamoun, Mohamed Neifar |
|---|---|
| Přispěvatelé: | École Nationale d'Ingénieurs de Sfax | National School of Engineers of Sfax (ENIS), ESCOM - Ecole Supérieure de Chimie Organique et Minérale (ESCOM), Transformation Intégrée de la Matière Renouvelable (TIMR), Université de Technologie de Compiègne (UTC)-Université de Technologie de Compiègne (UTC), Université de la Manouba [Tunisie] (UMA), Unité enzymes et bioconversion et unité de service commun bioréacteur couplé à un ultrafiltre - Ecole nationale d’ingénieurs de Sfax, Université de Sfax - University of Sfax |
| Rok vydání: | 2016 |
| Předmět: |
[SDV.BIO]Life Sciences [q-bio]/Biotechnology
Materials science Moisture Arabic [SDV]Life Sciences [q-bio] 04 agricultural and veterinary sciences engineering.material Oil absorption 040401 food science language.human_language Colour Coating 0404 agricultural biotechnology Frying engineering language [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering Food science Potato Crisp [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition Food Science |
| Zdroj: | LWT-Food Science and Technology LWT-Food Science and Technology, Elsevier, 2016, 65, pp.800-807. ⟨10.1016/j.lwt.2015.09.009⟩ |
| ISSN: | 0023-6438 1096-1127 |
| DOI: | 10.1016/j.lwt.2015.09.009 |
| Popis: | International audience; 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. |
| Databáze: | OpenAIRE |
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