Volume 18, Issue 116 (2021)                   FSCT 2021, 18(116): 39-53 | Back to browse issues page

‎ 10.52547/fsct.18.116.39

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Daraei Garmakhany A, Aghajani N, Dalvi-Isfahan M. Optimization of the effect of pectin and carboxymethyl cellulose gums on oil uptake, textural properties and color changes of French fries using response surface methodology. FSCT 2021; 18 (116) :39-53
URL: http://fsct.modares.ac.ir/article-7-50861-en.html
Optimization of the effect of pectin and carboxymethyl cellulose gums on oil uptake, textural properties and color changes of French fries using response surface methodology
Amir Daraei Garmakhany 1, Narjes Aghajani2 , Mohsen Dalvi-Isfahan3
1- Assistant professor, Department of Food Science and Technology, Tuyserkan Faculty of Engineering & Natural Resources, Bu-Ali Sina University, Hamedan, Iran. , amirdaraey@yahoo.com
2- Assistant professor, Department of Food Science and Technology, Bahar Faculty of Food Science and Technology, Bu-Ali Sina University, Hamadan, Iran,
3- Assistant professor, Department of Food Science and Technology, Faculty of Agriculture, Jahrom University, Jahrom, Iran.
Abstract:   (1809 Views)
Fried potato products are very popular due to their desired quality properties, taste and texture, but their high fat content has caused concern in society. The use of edible coatings before frying is effective in reducing oil absorption. In this research, the effect of different concentration (0, 0.5 and 1%) of pectin and carboxymethyl cellulose (CMC) gums as a coating agent on oil absorption and quality properties of French Fries was investigated and optimized by the response surface methodology. Result showed that the moisture content of the samples increased as the concentration of pectin and CMC gums increased, but the amount of oil absorption, water loss during frying and the amount of required maximum shearing force for cuting the produced French fries decreased. Colorimetric results showed that, with increasing CMC gum concentration (Up to 1.2%), the brightness (L) and color difference (DE) of the produced French fries increased, but, the use of CMC gum concentrations higher than 1.2% reduced the color parameters of L and DE of the final product. Results showed that using pectin and CMC gums increased the color parameters a and b of the produced French fries. coating potato stripes with 0.69% pectin gum and 1.49% CMC gum are the optimum conditions for coating process of potato strips and at this condition, the quality parameters of the produced French fries are maintained optimally. Application of pectin and CMC gums lead to produce low fat French fries without adverse effect on quality attributes of final product.
Keywords: Semi- fried potato strips, Edible coating, Hydrocolloids, Oil absorption.
Full-Text [PDF 1393 kb]   (973 Downloads)    
Article Type: Original Research | Subject: Drying, frying, freezing, osmotic dehydration
Received: 2021/03/12 | Accepted: 2021/05/15 | Published: 2021/10/2
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