Paper Information

Journal:   IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY   FEBRUARY 2017 , Volume 13 , Number 60; Page(s) 25 To 36.
 
Paper:  EFFECT OF MALTODEXTRIN COATING ON PROPERTIES OF FRENCH FRIES USING RESPONSE SURFACE METHODOLOGY
 
Author(s):  KHEZRIPOURARAB M., HOJJATI M.*, SAMAVATI V.
 
* DEPARTMENT OF FOOD SCIENCE AND TECHNOLOGY, RAMIN AGRICULTURE AND NATURAL RESOURCES UNIVERSITY OF KHOUZESTAN, IRAN
 
Abstract: 

The use of edible coatings is a suitable method to reduce oil uptake in fried foods. In this study the effect of maltodextrin as a coating in three levels concentration (1, 3, 5%) and also immersion times of strips in coating solutions (2 and 4 minutes), temperatures (170, 180, 190oC), and time of frying (5, 6, 7 minutes) on moisture, oil uptake reduction, color, crispiness and organoleptic characteristics of french fries were determined, using Response Surface Methodology. The findings showed that the effects of experimental variables on moisture content, color parameters, hardness and oil content of french fried were Significant (p<0.01). The moisture content decreased with increasing temperature and frying time, but the amount of oil absorption and hardness increased. Results indicated that French fries coated with maltodexterin resulted better product in oil uptake, as maltodexterin reduced oil uptake of French fried up to 41.93%. Potato strips coated with maltodexterin (5% solution and 2 min immersion), and fried in 170°C for 6 min showed the lowest oil content (19.9%). Additionally, color and sensory properties in French fries that were prepared with maltodexterin coating were not significantly different than French fries without coating. According to the results of this study, maltodexterin can be considered as suitable and cheap coating material to reduce oil uptake of French fried

 
Keyword(s): DEEP FAT FRYING, POTATO STRIP, HYDROCOLLOID, OIL UPTAKE