Use of hydrocolloids as edible covers, to produce low fat potato chips

The demand for low/free fat products increases by increasing in diseases related to edible fat. Chips and fast foods are very popular among peoples specially child’s and young peoples. It's contained high level of fat and so can be harmful for its consumers. Production of highly quality low fat chips is a way to increase of society health. Coating before frying reduces oil uptake in fried products. In this research the effect of four hydrocolloids Guar, Xanthan, Carboxy methyl cellulose (CMC) and Tragacanth gum at different concentration on oil uptake and sensory properties of produced chips was evaluated. Results showed that CMC 1%, Xanthan 0.5%, Guar 0.3%, Xanthan 1% and Tragacanth 1% with amount of oil absorption 21.220, 21.757, 22.383, 24.840 and 26.740 percent had the lowest amount of oil uptake respectively and uncoated chips (blank sample) and coated with Tragacanth 2% had the highest amounts of oil absorption (P<0.05). In sensory evaluation, the highest and lowest quality related to coated chips with Tragacanth 2% and uncoated chips, but by regard to results of oil absorption and sensory evolution, best one was a sample coated with CMC 1% and Guar 0.3%.this sample significant differences in sensory properties with Tragacanth 2% (P<0.05). In sensory analysis all coated potato chips in compared to blank sample get high score and no body didnt distinguish coated sample with uncoated one (P<0.05).