The influence of edible coatings and natural antioxidants on fresh-cut potato quality, stability and oil uptake after de
- PDF / 847,912 Bytes
- 13 Pages / 595.276 x 790.866 pts Page_size
- 44 Downloads / 150 Views
ORIGINAL ARTICLE
The influence of edible coatings and natural antioxidants on freshcut potato quality, stability and oil uptake after deep fat frying M. Kurek1 • M. Repajic´1 K. Galic´1
•
M. Maric´1 • M. Sˇcˇetar1 • P. Trojic´1 • B. Levaj1
•
Revised: 4 September 2020 / Accepted: 17 September 2020 Ó Association of Food Scientists & Technologists (India) 2020
Abstract The effect of four edible hydrocolloid coatings (carboxymethyl cellulose, chitosan, pectin and gum arabic) on fresh-cut potato’s colour, pH and moisture content during storage was studied. Possibility of coating enrichment with natural olive leaf extract and sodium ascorbate was also evaluated. Coatings scored as the best ones straight after coating or during storage for 7 days at 10 ± 1 °C, were used for deep fat frying of potato. Chitosan was shown to cause significant decrease in pH and browning of potato strips. Pectin was classified as good coating alone but in combination with olive leaf extract showed lower quality parameters of fresh-cut samples compared to control. Only carboxymethyl cellulose and gum arabic itself or enriched with olive leaf extract or sodium ascorbate were shown not to affect colour, pH and moisture during storage. Moreover, these coatings significantly reduced fat content in deep fat fried potato strips, without influence on L*, b*, whiteness index (WI), and DE. Keywords Fresh-cut potato Qality Storage Edible coatings Olive leaf extract Fat content
Electronic supplementary material The online version of this article (https://doi.org/10.1007/s13197-020-04811-w) contains supplementary material, which is available to authorized users. & M. Repajic´ [email protected] 1
Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
Introduction Potatoes (Solanum tuberosum L.) are fourth most consumed crop in the world and its products are often thought of as a comfort food. French fries and chips are two most popular potato products within consumers because of their pleasant taste and typical flavour. They are produced by frying, a common and old technique of food processing that gives pleasant organoleptic but low nutritional product profile (Oke et al. 2018). Frying is described as a complex process including heat transfer and mass transport mechanisms such as surface browning, rapid water evaporation and oil absorption or degradation (Moreira et al. 1999). Fried food is generally rich in calories arising a concerning issue among healthy conscious consumers. Thus, scientists are continuously trying to develop novel processing tools in order to decrease the fat content in fried product, to reduce the quantity of formed acrylamide and free trans fatty acids without influencing specific organoleptic properties of fried food. Minimally processed or fresh-cut fruits and vegetables, known as ready-to-eat or ready-to-cook, consider any type of fruits or vegetables that has been physically processed in comparison to harvested product (peeled, washed, cut) while maint
Data Loading...
