Feasibility of using almond gum as coating agent to improve the quality of fried potato chips: Evaluation of sensorial properties

Bouaziz, Fatma; Koubàa, Mohamed; Neifar, Mohamed; Zouari‐Ellouzi, Soumaya; Besbes, Souhail; Châari, Fatma; Kamoun, Amel; Chaabouni, M. M.; Châabouni, Semia Ellouz; Ghorbel, Raoudha

doi:10.1016/j.lwt.2015.09.009

Cited by 63 publications

(45 citation statements)

References 32 publications

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“…Chemical composition and functional properties of wheat flours Dry matter, total nitrogen and protein content of both wheat flour and enriched flour with almond gum were determined as recently described (Bouaziz et al, 2016c). Total ash was determined by sample combustion in a muffle furnace at 550°C for 4 h. Starch content was evaluated by an enzymatic colorimetric method (Rasmussen & Henry, 1990).…”

Section: Bread Characterisationmentioning

confidence: 99%

Effects of almond gum as texture and sensory quality improver in wheat bread

Bouaziz

Koubàa

Jeddou

et al. 2016

Int J of Food Sci Tech

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Summary The aim of this work was to investigate the effect of almond gum as dietary fibre source in enhancing the wheat bread quality. Different amounts of almond gum (2%, 5% and 10% (w/w)) were used in bread formulation. The volume, texture, crust and crumb colour, as well as the sensorial properties, were evaluated and compared to control (without almond gum). The obtained results showed that almond gum addition enhanced significantly the volume of bread. The highest volume was obtained using 2% almond gum concentration with 23.6% increase, compared to control. Using almond gum in bread formulation improved considerably its texture with a notable decrease in hardness by 61.7% and 42.5% when using 2% and 5% almond gum, respectively. The sensory analysis scores showed that the better overall acceptability was found for breads supplemented with 2% almond gum, as compared to control and breads supplemented with 5% or 10% almond gum.

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Section: Bread Characterisationmentioning

confidence: 99%

Effects of almond gum as texture and sensory quality improver in wheat bread

Bouaziz

Koubàa

Jeddou

et al. 2016

Int J of Food Sci Tech

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“…Various polysaccharide based coatings are claimed to have barrier properties to oil absorption. For example, carboxymethylcellulose, xanthan gum, guar gum, edible films, hydrocolloid coatings in the form of gellan gum and guar gum, almond gum, methylcellulose and hydroxypropyl methylcellulose, and low‐methoxy sunflower head pectin based edible coating have resulted in significantly low oil uptake in potato chips.…”

Section: Oil Uptake and Quality Attributesmentioning

confidence: 99%

Oil Uptake by Potato Chips or French Fries: A Review

Arslan

Zhang

Shi

et al. 2018

Euro J Lipid Sci & Tech

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The increase in obesity and fat‐related diseases pose a major health issue especially in developed countries. Over the past years, consumer demand for low‐fat potato chips and French fries has stimulated the scientific work on the issue of fat uptake during frying. The main objective of this review article is to summarize the latest efforts to reduce the oil absorption without deteriorating the organoleptic characteristics, precisely explain the mechanism, frying medium quality, and selection, different parameters involved in oil absorption and to address problems of the potato chips industry. Major oil uptake reduction techniques described in literature are use of different frying methods, coating with a hydrocolloid and use of pretreatments before frying process. Practical Application: High oil uptake in fried food is a cause of concern and people are getting health conscious day by day. So, this review article may help the potato chips industry to produce potato chips with low oil content. Furthermore, it will serve as a guidance document for industry to save some of the costs incurred in purchase of frying oil, which tend to be an expensive commodity. The relationship between frying and health risks emphasized the need to work on oil uptake reduction strategies. This review article provides a guidance for consumer and potato products industries about various oil uptake mechanisms, frying medium selection criteria, lowering strategies for oil absorption, and addresses various issues related to the potato chips industry.

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“…The type of test or probe must be clearly established, as crispness varies from product to product. The textural term ‘crisp’ has a versatile definition and studies have been carried out on biscuits (Arimi, Duggan, O'sullivan, Lyng, & O'riordan, ), nuts (Saklar, Ungan, & Katnas, ), breads (Primo‐Martin et al, ), and potato chips (Bouaziz et al, ) all of which are low‐moisture crisp products. Studies on instrumental crispness of deep‐fried crusted crisp products with a high‐moisture core are limited.…”

Section: Introductionmentioning

confidence: 99%

Understanding and predicting sensory crispness of deep‐fried battered and breaded coatings

Voong

Norton-Welch

Mills

et al. 2019

Journal of Texture Studies

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Crusted crispness refers to coatings with a dry and brittle surface contrasting a high‐moisture core; it is desirable for the enjoyment and quality of deep‐fried goods. This study aims to investigate instrumental measurements and sensory measurements of crispness. Deep‐fried breadcrumb coatings of eight sizes were investigated: 4.0 mm, 2.8 mm, 2.0 mm, 1.4 mm, 1.0 mm, 710 μm, 500 μm, and 355 μm. Sensory profiling was carried out to develop a tailored lexicon for deep‐fried battered and breaded shrimp. Principal component analysis highlights that large breadcrumb sizes correlate with crispness, hardness, particle size, surface color, color uniformity, surface irregularity, total porosity, maximum force, area, drop in force, number of sound peaks, and sound pressure level. Agglomerative hierarchical clustering was used to confirm clustering of samples according to breadcrumb size. Multiple factor analysis confirmed overall correlation between sensory measurements and instrumental measurements (RV = 0.810). Partial least squares regression was used to develop a predictive model for crispness from instrumental measurements (R 2 = .854). The use of texture analysis and Acoustics provide information of the structures strength and deformation behavior, while X‐ray microCT provides a high resolution and noninvasive method that acquires information on the internal morphology. These instrumental methods collectively demonstrate the relationship between microstructure to sensory. This study investigates how a change in the microstructure of deep‐fried battered and breaded coatings affect crispness perception. These changes were investigated analytically and by using a sensory panel, this is important from a manufacturing perspective in order to understand what the major contributors are to a crisp texture. The key highlights of this study include both instrumental measurements and sensory measurements can be used to measure crispness as both types of testing are correlated. Changes in the size of breadcrumbs affect both instrumental measurements and sensory measurements. A predictive model can be re‐simulated to allow prediction of crispness in deep‐fried battered and breaded coatings.

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Feasibility of using almond gum as coating agent to improve the quality of fried potato chips: Evaluation of sensorial properties

Cited by 63 publications

References 32 publications

Effects of almond gum as texture and sensory quality improver in wheat bread

Effects of almond gum as texture and sensory quality improver in wheat bread

Oil Uptake by Potato Chips or French Fries: A Review

Understanding and predicting sensory crispness of deep‐fried battered and breaded coatings

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