Effect of salep gum on oil absorption and quality properties of fried potato

We investigate the effectiveness of using coating made from Salep in aqueous media at 0.5-1.5% (w/v) concentration as well as oil origin on reducing oil uptake in fried potatoes in order to produce healthier fried products. Salep improved quality characteristic of fried potatoes with respect to moisture retention, lowering of oil content upon frying and crispier texture. These effects was more evident at higher levels of salep addition. Among the different concentrations, adding 1.5% salep led to maximum of 28.7% reduction in oil content compared to control samples after 7 minutes of frying in palm olein oil at 180°C. Increases in fracturability and frying yield were about 90.6% and 6.5% respectively at this condition. Hardness, cohesiveness and adhesiveness properties of fried potatoes increased with the addition of salep. The influence of Oil type as well as concentration of gum on the oil uptake was significant

کلیدواژه ها:

Salep gum ، Oil absorption ، Edible coating ، Deep frying ، Potato