Effect of hydrocolloids on amount of oil uptake and quality attribute of potato French fries

With increase of consumer conscious, demand for low or free fat products has been increased. In recent years researches for reducing oil absorption were increased. Coating of foods before frying is one of the methods for reducing oil uptake in fried products. In this study the effect of coating with hydrocolloids on amount of oil absorption and quality attribute of potato stripes were investigated. Results showed that coating with hydrocolloids due to their barrier properties, lead to decrease in water loss of strips during frying and by respect to the role of water in control of oil uptake, amount of oil in coated samples were less than blank sample. Among different studied gums, mixed of pectin and carboxy methyl cellulose 1% and xanthan 1.5% with 3.40 and 3.43% had the lowest amount of fat content. Xanthan in all concentration lead to oil reduction. The highest amount of coating pick up was related to xanthan, carboxy methyl cellulose, guar and pectin gums, respectively. The highest decrease in water loss during frying was observed in xanthan and pectin and the lowest was observed in different concentration of guar gum. Coating with hydrocolloids in compared with blank sample lead to increase in moisture content of French fries. By this respect the highest and lowest amount of moisture content increase, were 0.35 and 0.16 which related to xanthan 1% and guar 1%, respectively.