The effects of locast bean and Avicennia marina seed gums on oil uptake and texture of fried potato strips and the effect of them on used oil quality

Gums are a group of hydrocolloids which are used on surface of fried products to reduction oil uptake. In this study, locast bean, Avicennia marina seed gums and mixture both in three concentrations (1, 5.1 and 2%) were used for coating. Gum rheological properties were measured in two shear rate. The results showed that by increasing the gum concentration the viscosity of gum was increased and by increasing in shear rate, apparent viscosity of gums was decreased. Increasing in coating concentration also leads to decrease in oil uptake and increase in frying efficiency in coated samples. Coated samples had softer tissues and more crispy crust. The oil was used to control sample had more oxidation. The results of this study suggest that by using Avicennia marina seed gums 1.5% and mixture coating can decrease oil oxidation for frying and achieved fried product with less oil uptake and high efficiency that has a higher acceptance in texture properties among consumers.