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 Bouaziza ; fatma.bouaziz22@yahoo.fr" class="auth_mail" title="E-mail the corresponding author ; Mohamed Koubaab ; Mohamed Neifarc ; Soumaya Zouari-Ellouzia ; Souhail Besbesd ; Fatma Chaaria ; Amel Kamoune ; Moncef Chaabounie ; Semia Ellouz Chaabounia ; f ; Raoudha Ellouz Ghorbela
- 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
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Box–Behnken design was used to study almond gum as coating agent of potato chips.
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Optimal conditions were 20 g/L almond gum and 75 s frying time at 160 °C.
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Coated potato chips had 34% less oil content and 29.5% more moisture.
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Almond gum is promising as natural coating agent of food products.
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Almond gum coating enhanced sensorial and nutritional values of potato chips.