The Eeffects of Coating With Bitter Almond Gum and Gelatin on the Oil Uptake Reduction, Physical and Sensorial Properties of Deep Fried Potato Slices

Coating potato slices with hydrocolloids can lead to decreasing oil uptake of the products during the frying. In this study, the effects of bitter almond gum (BAG) and gelatin on the physicochemical properties of deep fried potato slices were assessed.
potato slices were coated through immersion in the solutions of BAG and gelatin, alone or in combination of both with respective ratios of 1:1, 1:2 and 2:1. These treatments and the control (without coating) were both deep fried in frying oil. Afterwards, moisture content, oil uptake, peroxide value, crispiness, color indices and sensory characteristics of the samples were determined after 24 hour storage in cool conditions.
The results showed that BAG and gelatin can reduce moisture loss, oil absorption and peroxide value, and increased crispiness of deep fried potato slices. The oil uptake in all coated samples was less than the control. The minimum oil uptake was in the slices treated with 3% gelatin, and the lowest peroxide value was observed in 1% gelatin and 1.5% of BAG and in combination. The potato slices coated with 0.5 % of BAG and 2.25% gelatin were more favored by panelists, probably due to lower oil uptake and yellow intensity, and relatively higher crispiness (p Coating potato slices with BAG and gelatin not only can reduce the oil absorption and peroxide value, but it can also produce food with better organoleptic properties as opposed to uncoated potato slices.