Effect of Pre-Drying and Hydrocolloids Batter Coating during Heat and Moisture Transfer of Coated Fried Potato Chips

Coating Materials as a Potential Pre-Treatments for Reducing Oil Uptake of Fried Potato Chips

“…The high color value was observed in fried potato chips coated with 1% CMC and 1% XG while the lowest value was obtained for potato chips coated with 10% SPI, the color development of SPI-coated potato chips may be attributed to the Maillard reaction occurred between reducing sugar and amino acid of the SPI coated potato chips. These results are in accordance with those reported by (Sobowale and Omotoso, 2018) in regarding the increment in sensory acceptability of potato chips coated with egg and carboxyl-methylcellulose. Also Kilincceker et al (2009) reported that the smell, taste and flavor of the frozen fish fillets samples were improved by using coating materials compared to un-coated sample, and the desired color formed.…”

“…Fried products ' color is one of the most important physical attribute that greatly influence consumer perception and can summarily lead to rejection of the product (Sobowale and Omotoso, 2018). The high color value was observed in fried potato chips coated with 1% CMC and 1% XG while the lowest value was obtained for potato chips coated with 10% SPI, the color development of SPI-coated potato chips may be attributed to the Maillard reaction occurred between reducing sugar and amino acid of the SPI coated potato chips.…”

“…If we would be able to reduce water loss, oil uptake would also be reduced. Most commercial biopolymer coatings that are claimed to act like this to reduce fat uptake, are polysaccharide coatings (Sobowale and Omotoso, 2018).On the other hand, coating material can be used as emulsifiers in composite films, the surface tension between the oil and the food could also be reduced, consequently contributed to decrease oil uptake (Skurtys et al, 2010).…”