Effect of Guar and xanthan hydrocolloids on uptake of oil in eggplant rings during deep frying

Now days disease which related to high fat diets increased and so trends to produce low or free fat products which have the high quality increased. Lots of compounds and additives are being used to improve and reduce fat (oil) in fried foods, of these Hydrocolloids are the main groups of these substances. In this research we try to investigate the effect of hydrocolloids Guar and xanthan on oil uptake and quality of eggplants. For this purpose, the amount of oil absorbed, product moisture content, dry matter, percentage of coverage and efficiency were determined frying. Results of coating the cover rings of eggplant with hydrocolloids, showed decreased absorption of oil in the final product. The maximum amount of fat loss related to sample coating with xanthan 1 and 0.5 % and the lowest amount of fat reduction were observed in guar 0.5 %. Xanthane gum at all concentrations showed a high rate of fat loss. The results showed that due to the nature of the barrier properties of the coating gums they have higher moisture levels in comparison with control samples.