Effect of edible active coatings on quality of potato (Solanum tuberosum L.) strips after the frying process
DOI:
https://doi.org/10.34117/bjdv10n6-026Keywords:
coating, gum arabic, hydrolyzate, peptides, lipidAbstract
The present study evaluated the effect of active coverings based on gum arabic incorporated with protein hydrolysates and/or citric acid on the characteristics of fried potato (Solanum tuberosum L.) chips. After the minimum processing and whitening, different coatings were applied to the potatoes: control (without coating); 5% (w/v) gum arabic and 2% (w/v) protein hydrolysate with 10% degree of hydrolysis (DH); 5% (w/v) gum arabic and 2% (w/v) protein hydrolysate with 20% DH; 5% (w/v) gum arabic and 2% (w/v) citric acid. Afterwards, the chips were vacuum-packed and stored at 4 °C. The different treatments were evaluated at time zero, 3, 5, 7 and 10 days of storage: in natura for total aerobic mesophiles, moulds and yeasts, and thermotolerant coliforms; and characterised for colour (L*, a*, b*), texture, moisture and lipids after frying at 180 °C for 5 min. The evaluated samples did not present thermotolerant coliforms (<0.03 MPN/g). Furthermore, the use of citric acid inhibited moulds and yeasts and delayed the multiplication of total aerobic mesophiles. Luminosity (L*) was significantly reduced in the control treatment. Treatments with 5% (w/v) gum arabic and 2% (w/v) protein hydrolysate (10% and 20% DH, respectively) showed greater redness (a*) and blueness (b*) relative to the control. Applying protein hydrolysate-containing coatings to French fries led to lowered firmness, and reduced moisture and lipid contents at the end of storage. Thus, the coatings with added protein hydrolysates show a promising application in producing fried potato chips with reduced oil content.
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