Assessment of application of pectin, whey protein concentrate, soy protein isolated and methyl cellulose films to improve quality of potato strips

摘要

Deep-fat frying is a method widely used in the preparation of tasty food with an attractive appearance. However,oil uptake in fried foods has become a health concern. To meet the recent trends and consumer demand for lowfatproducts, there exists a need for reducing oil uptake during deep-fat frying. Recent studies have experimentedwith the use of edible coatings and films as barriers to the incorporation of oil during the frying process. Ourobjective was to evaluate the moisture retention and fat reduction capabilities of different edible film coatings(Methyl cellulose, Pectin, Whey protein isolate and Soy protein isolate) during deep-fat frying. Potato strips (size0.8*0.8*8 cm) were used as the model food system. Oil uptake and moisture content were measured. Texturaland colorific changes in fried potato strips were followed by the parameter maximum force (MF) and L*, a*, b*.What has emerged is that the using of edible coatings is an effective technique for reducing the oil contents andwater retention of potato crisps. And also results showed that using of the coatings caused improving in textureand color qualities.