Effect of maltodextrin coating on properties of French fries using Response Surface Methodology

The use of edible coatings is a suitable method to reduce oil uptake in fried foods. In this study the effect of maltodextrin as a coating in three levels concentration (1, 3, 5%) 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 reduction, color, crispiness and organoleptic characteristics of french fries were determined, 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