The Investigation of Sage Seed and Persian Gum Coating Effect on Oil Mass Transfer and Quality Attributes of Potato Chips

Growing consumption of fried foods can cause various diseases; therefore it is important to create an appropriate method to reduce oil absorption uptake in these products. In this study, the effects of sage seed gum and Persian gum coating (0.25 and 0.5% w/w) by immersion and spraying methods on fried potato chips properties (coating rate, oil absorption, oil fractions, color, texture and sensory properties) in deep frying were studied. Both methods reduced oil uptake significantly. However, oil effective penetration was different depending on the coating. The highest coating rate (3.6%) and the least oil absorption (31.24 percent) with 0.27 ± 0.001 1/s absorption rate was contributed to sage seed sample at 0.5% (w/w) concentration by immersion method, whose difference was significant in the control sample (37.21%) (P0.05). As a result, sage seed gum at 0.5% concentration and immersion coating method with the lowest oil absorption and similar organoleptic properties to the witness is recommended to be used in potato chips production.