Effect of gum arabic and soybean soluble polysaccharide as coating agents on oil uptake and texture of French fries using Response Surface Methodology

Fried foods are high in fat and cause many human health problems. The use of edible coatings is a suitable method to reduce oil uptake in fried foods. In this study the effect of gum arabic and soybean soluble polysaccharide, as coating agents, with concentration (1, 3, 5 w/v%) and also immersion times of strips in coating solutions (2 and 4 minutes), temperatures (170, 180, 190 °C), and time of frying (5, 6, 7 minutes) on moisture, oil uptake, color, crispiness and organoleptic characteristics of french fries were evaluated, 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