Abstract
In this study the influence of coating with different hydrocolloids on the oil absorption and quality attributes of French fries was investigated. Our results revealed that hydrocolloid coatings reduced the moisture loss during frying, and hence, reduced the oil uptake of French fries. Among the studied gums as a single layer coating, combination of carboxy methyl cellulose and pectin (0.5 and 1% w/w) lead to the lowest oil uptake of French fries. In samples coated with two and three-layer hydrocolloids, the oil absorption reduced further and the moisture content of final products was higher than the blank samples.
Similar content being viewed by others
References
Aminlari M, Ramezani R, Khalili MH (2005) Production of protein-coated low-fat potato chips. J Food Sci Technol Int 11:177–181
AOAC (2005) Official methods of analysis, 18th edn. Association of Official Analytical Chemists, Washington
Balasubramaniam VM, Chinnan MS, Mallikarjunan P, Phillips RD (1997) The effect of edible film on oil uptake and moisture retention of a deep-fat fried poultry product. J Food Process Eng 20:17–29
Daraei Garmakhany A, Mirzaei HO, Kashani Nejad M, Maghsudlo Y (2008) Study of oil uptake and some quality attributes of potato chips affected by hydrocolloids. Eur J Lipid Sci Technol 110:1045–1049
Daraei Garmakhany A, Mirzaei HO, Maghsoudlou Y, Kashaninejad M, Jafari SM (2010) Influence of partial drying on oil uptake & quality attributes of french fries. J Agric Sci Technol, ISSN1939–125, USA 4:41–47
Garcia MA, Ferrero C, Bertola N, Martino M, Zaritzky N (2002) Edible coatings from cellulose derivatives to reduce oil uptake in fried products. Innov Food Sci Emer Technol 3:391–397
Khalil AH (1999) Quality of french fried potatoes as influenced by coating with hydrocolloids. Food Chem 66:201–206
Ling D, Gennadios A, Hanna MA, Cuppett SL (1998) Quality evaluation of deep-fat fried onion rings. J Food Qual 21:95–105
Mellema M (2003) Mechanism and reduction of fat uptake in deep-fat fried foods. Trends Food Sci Technol 14:364–373
Moreira RG, Castell-Perez ME, Barrufet MA (1999) Deep-fat frying fundamentals and applications. Aspen Publishers, Inc, Gaithersburg, pp 75–104
Moyano PC, Rioseco VK, Gonzalez PA (2002) Kinetics of crust color changes during deep-fat frying of impregnated French fries. J Food Eng 54:249–255
Olewnick M, Kulp K (1993) Factors influencing wheat flour performance in batter systems. Cereal Foods World 38:679–685
Rimac-Brncic S, Lelas V, Rade D, Simundic B (2004) Decreasing of oil absorption in potato strips during deep fat frying. J Food Eng 64:237–241
Parinyasiri T, Chen TC, Reed RJ (1991) Yields and breading dispersion of chicken nuggets during deep-fat frying as affected by protein content of breading flour. J Food Proce and Preserv 15:369–376
Pinthus EJ, Weinberg P, Saguy IS (1995) Deep-fat fried potato product oil uptake as affected by crust physical properties. J Food Sci 60:250–262
Rovedo CO, Pedreno-Navarro MM, Singh RP (1999) Mechanical properties of a corn starch product during the post-frying period. J Texture Stud 30:279–290
Sakhale BK, Badgujar JB, Pawar VD, Sananse SL (2011) Effect of hydrocolloids incorporation in casing of samosa on reduction of oil uptake. J Food Sci Technol 48:769–772
SAS (2001) SAS user’s guide statistics. SAS Institute, Inc., Raleigh
Stier RF, Blumenthal MM (1990) Heat transfer in frying. Baking and snack systems. J Food Eng 12:15–19
Susanne A, Gauri SM (2002) Comparative evaluation of edible coatings to reduce fat uptake in a deep-fried cereal product. Food Res Int 35:445–458
Williams R, Mittal GS (1999) Water and fat transfer properties of polysaccharide films on fried pastry mix. J LWT 32:440–445
Yadav DN, Rajan A (2011) Fibres as an additive for oil reduction in deep fat fried poori, J Food Sci Technol. doi:10.1007/s13197-010-0218-7.
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
About this article
Cite this article
Daraei Garmakhany, A., Mirzaei, H.O., Maghsudlo, Y. et al. Production of low fat french-fries with single and multi-layer hydrocolloid coatings. J Food Sci Technol 51, 1334–1341 (2014). https://doi.org/10.1007/s13197-012-0660-9
Revised:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s13197-012-0660-9