Feasibility of using almond gum as coating agent to improve the quality of fried potato chips: Evaluation of sensorial properties

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Feasibility of using almond gum as coating agent to improve the quality of fried potato chips: Evaluation of sensorial properties

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作者：Fatma Bouaziz^a ; ^{fatma.bouaziz22@yahoo.fr" class="auth_mail" title="E-mail the corresponding author} ; Mohamed Koubaa^b ; Mohamed Neifar^c ; Soumaya Zouari-Ellouzi^a ; Souhail Besbes^d ; Fatma Chaari^a ; Amel Kamoun^e ; Moncef Chaabouni^e ; Semia Ellouz Chaabouni^a ; ^f ; Raoudha Ellouz Ghorbel^a
关键词：Potato ; Frying ; Coating ; Colour ; Crisp
刊名：LWT - Food Science and Technology
出版年：2016
出版时间：January 2016
年：2016
卷：65
期：Complete
页码：800-807
全文大小：857 K

文摘

•: Box–Behnken design was used to study almond gum as coating agent of potato chips.
•: Optimal conditions were 20 g/L almond gum and 75 s frying time at 160 °C.
•: Coated potato chips had 34% less oil content and 29.5% more moisture.
•: Almond gum is promising as natural coating agent of food products.
•: Almond gum coating enhanced sensorial and nutritional values of potato chips.

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