Document Type : Original Article
Authors
1
MSc of quality control and food hygiene, Department of hygiene, Faculty of Veterinary, Semnan University, Semnan, Iran.
2
Assistant professor of food science and technology, Department of hygiene, veterinary faculty, Semnan university, Semnan, Iran.
3
Associate professor of food hygiene, Department of hygiene, veterinary faculty, Semnan university, Semnan, Iran.
4
Assistant professor of Aquatic Animal Health and Disease, Department of hygiene, Faculty of Veterinary, Semnan University, Semnan, Iran.
10.22075/jvlr.2024.33905.1105
Abstract
Potato chips are popular snack with high fat content affects negatively on human health and subsequently increases obesity and the risk of cardiovascular diseases. In order to decrease the high fat health risks, coating can be an effective pre-treatment to reduce oil uptake. In this research, the effect of coating potato chips with a combined solution of aloe vera gel (0, 10 and 20% v/v), gum arabic (0, 2.5 and 5% w/v) and tomato powder (0, 1 and 2% w/v) on quality and oil uptake was investigated and the processes was optimized. Also, after frying coated potato chips, moisture content, oil uptake, frying efficiency, color and sensory properties were investigated. Results showed that all the coated samples had higher moisture content, less oil uptake and higher frying efficiency compared to the control one. It was also observed that increasing the concentration of coating materials (except tomato powder) had a significant effect on the physico-chemical characteristics of the samples (p<0.05). By optimizing the process, the best coating to achieve the highest moisture content and frying efficiency and lowest oil uptake were produced by 20% v/v aloe vera gel, 5% w/v gum arabic and 0% w/v tomato powder.
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