Effect of starch-based edible coating application on potato chips characteristic from tubers and flour of potato variety Granola

Wibowo, Condro; Erminawati,; Wicaksono, Rumpoko; Haryanti, Pepita

doi:10.26656/fr.2017.4(6).190

Cited by 10 publications

(5 citation statements)

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“…This method can be implemented using almost all conventional edible coating materials (e.g., chitosan, pullulan (Kumar et al., 2021), alginate, pectin (Moreira et al., 2015), sweet potato starch (Oyom et al., 2022), tapioca, canna, arrowroot starch (Wibowo et al., 2019), and xanthan gum (Sarpong et al., 2018)). The simplicity of dipping brought the broad usage of this method, which was still expanded throughout past years for retailing fresh fruits and vegetables (e.g., apples, avocados, and cucumbers) and reducing the oil content of fried products (Wibowo et al., 2018, 2020).…”

Section: Processing Methods For Biopolymer Solutionmentioning

confidence: 99%

“…The simplicity of dipping brought the broad usage of this method, which was still expanded throughout past years for retailing fresh fruits and vegetables (e.g., apples, avocados, and cucumbers) and reducing the oil content of fried products (Wibowo et al, 2018(Wibowo et al, , 2020. Despite its benefits, the dipping method still faces several challenges.…”

Section: Coating Applicationmentioning

confidence: 99%

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Advanced biopolymer‐based edible coating technologies for food preservation and packaging

Wibowo,

Salsabila,

Muna

et al. 2023

Comp Rev Food Sci Food Safe

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Along with the growth of the world's population that reduces the accessibility of arable land and water, demand for food, as the fundamental element of human beings, has been continuously increasing each day. This situation not only becomes a challenge for the modern food chain systems but also affects food availability throughout the world. Edible coating is expected to play a significant role in food preservation and packaging, where this technique can reduce the number of food loss and subsequently ensure more sustainable food and agriculture production through various mechanisms. This review provides comprehensive information related to the currently available advanced technologies of coating applications, which include advanced methods (i.e., nanoscale and multilayer coating methods) and advanced properties (i.e., active, self‐healing, and super hydrophobic coating properties). Furthermore, the benefits and drawbacks of those technologies during their applications on foods are also discussed. For further research, opportunities are foreseen to develop robust edible coating methods by combining multiple advanced technologies for large‐scale and more sustainable industrial production.

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Section: Processing Methods For Biopolymer Solutionmentioning

confidence: 99%

Section: Coating Applicationmentioning

confidence: 99%

Advanced biopolymer‐based edible coating technologies for food preservation and packaging

Wibowo,

Salsabila,

Muna

et al. 2023

Comp Rev Food Sci Food Safe

Self Cite

View full text Add to dashboard Cite

show abstract

“…Because of the branches' amylopectin structure's capacity to hold and interact strongly with water, the batter was mushy. Coatings have an impact on starch gelatinization which can result in a crust forming on the food's surface, and the lower the moisture content, the crunchier the product will be [16].…”

Section: Determination Of the Most Preferred Fried Shallot Type Based...mentioning

confidence: 99%

Product Development of Fried Shallot from Dairi Potentiates as Souvenir

Elisabeth¹,

Permana²,

Prabawati³

2022

Advances in Biological Sciences Research

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Dairi regency is rich with their horticultural plants, especially shallots. But shallots are seasonal plants which affect the price fluctuation even though it has a big potential. The importance of this research is developing a product from Dairi shallot in order to stabilize the market price of shallot, increase the shelf life, and add more economic value. In addition, it is expected to support the Toba Lake tourism and increase the welfare of people in Dairi regency. The objectives are evaluating the sulphur and moisture content of Dairi shallot, determine the most preferred type of fried shallot based on sensory evaluation, determine the most appropriate packaging based on stability assessments, evaluation of market acceptance of the developed product as souvenir of Toba Lake tourism, and assess the safety parameter and nutritional value according to BPOM regulation. The results showed that Dairi shallot has different moisture content (81.64%) and sulphur content (612.215 mg/kg) from Brebes and Sumenep shallot. And the best product was fried shallot that was soaked in salt solution. Both packaging was appropriate but plastic jar was the chosen one. Almost all respondents would like to buy the developed product. The quality of product developed and nutritional value met the BPOM safety regulation.

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Section: Texturementioning

confidence: 99%

Consumer preference level of fried shallots from several varieties

et al. 2022

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Fried shallot is one of the most tasteful products that is normally used as a condiment for appetites such as noodles, fried chicken, and sticky rice. The study aimed to analyze the level of consumer preference for fried shallots from local varieties of Lansuna, Tajuk, Batu Ijo, and Bima Brebes by using additional ingredients of tapioca flour and CaCl2. An organoleptic test was carried out on 24 panelists on 12 samples of fried shallots treatment. Data collected were analyzed using a scoring system and anova statistical analysis. The result showed that there is a diversity of panelists' preferences of fried shallot from slightly like to very like in Panelist perceptions, with the highest percentage value being Batu Ijo with CaCl2 for the color parameter (62.5%), Bima Brebes with tapioca flour for the flavor parameter (50%), and in Lansuna with tapioca flour for texture and taste parameters (50%). The addition of tapioca flour can increase the level of panelist acceptance of the texture and taste of 4 varieties of fried shallots, compared to the use of CaCl2 and without the use of additional ingredients.

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Effect of starch-based edible coating application on potato chips characteristic from tubers and flour of potato variety Granola

Cited by 10 publications

References 0 publications

Advanced biopolymer‐based edible coating technologies for food preservation and packaging

Advanced biopolymer‐based edible coating technologies for food preservation and packaging

Product Development of Fried Shallot from Dairi Potentiates as Souvenir

Consumer preference level of fried shallots from several varieties

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