Investigation of the effect of blanching, immersion in calcium chloride and Zedo gum coating pretreatments on physicochemical and sensorial properties of fried potato slices

With the upward consumption of oil fried foods in the world especially between children, by consideration of adverse effect of high fat diet on public health, numerous studies have focused on the reduction of fat content in these popular products. The aim of this study was to investigate the effects of water blanching and immersion on calcium chloride (5.0%) and zedo gum coating (1 and 2%) on the quality and amount of oil absorption during the potato slices frying. The results showed that these treatments had a significant impact on improving these parameters. Blanching, immersion in calcium chloride and coating with 2% zedo gum showed the best results as, 47% decrease in oil absorption and an 80% decreasing in slices shrinkage and 41.3% increase in efficiency compared to the control sample was observed. A significant increase on the L* factor in coated and blanched potatoes has been seen compared to the control sample.The best results for the b* has been shown in the treatments with zedo gum coating and immersed in calcium chloride. Furthermore, the sensory characteristics of fried potatoes were significantly improved by applying blanching and calcium chloride treatments and gum coating.