The effect of basil seed gum (BSG) on oil uptake and quality properties of fried potato

Basil Seed Gum (BSG), is a novel hydrocolloid extracted from basil seeds (ocimum basilicum), one of the endemic plants in Iran, with desirable functional properties equivalent to commercial food hydrocolloids. The aim of this work was to investigate the effectiveness of using coating made from BSG in aqueous media at 0.5-1.5% (w/v) concentration as well as oil origin (canola and palm olein) on reducing oil uptake in fried potato strips in order to produce healthier fried products with lower amount of oil. Coating pick up, moisture content, Fried yield value and texture of fried potatoes was also evaluated. In our study the best procedure for achieving the lowest oil uptake was coating with 0.5% BSG following frying in canola oil. The results show that, the average oil uptake of samples coated with 0.5% BSG was by about 28% lower in comparison to the control ones. Oil type was significantly (p<0.05) influence oil uptake. Fracturability, cohesiveness and springiness present significant (p<0.05) growth by applying coatings. BSG was effective in controlling moisture loss and samples in best conditions had about 29% more water content in comparison to control products, together with reducing oil absorption produce satisfactory product of deep fried potato

کلیدواژه ها:

Basil Seed Gum ، Oil uptake ، Edible coating ، Deep frying ، Potato