Effect of hydrocolloid coatings on quality parameters of french fries
2009
Kowalczyk, D.,Uniwersytet Przyrodniczy, Lublin (Poland). Katedra Biochemii i Chemii Zywnosci | Gusraw, W.,Uniwersytet Przyrodniczy, Lublin (Poland). Katedra Biotechnologii, Zywienia Czlowieka i Towaroznawstwa Zywnosci
Potatoes, cut into bars, were blanched and, then, coated by dipping in 1 percent solutions of the folowing polysaccharides: carboxymethylcellulose (CMC), pectins (PEC) or in solutions of pea (PPI), soy (SPI), and whey (WPC) protein preparations. The frying process lsated 3 min at a temperature of 170 degree C. The investigations performed showed that the presence of hydrocolloid layer on the surface of fried product could significantly reduce the amount of oil absorbed. The lowest amount of oil was found in the French fries coated with a WPC solution. The French fries coated with a SPI solution exhibited the best sensory quality. The chips coated with a WPC solution appeared to be the least acceptable.
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