The effect of guar gum concentration on frying efficiency and some qualitative properties of fried potato slices
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Abstract :
French fries are fried portions of potatoes that have 1 × 2 cm in dimensions and 6 to 7 cm in length and are fried in hot oil and since one of the ways to reduce absorption The oil in these products is coated before frying. Hence, in this study, the effect of hydrocolloids (guar gum) on three levels of concentration (0, 0.5 and 1%) on oil absorption and some parameters of qualitative properties of potato slices during deep frying were investigated. The results of the analysis showed that Guar gum concentrations had a significant effect on all parameters (P <0.01). By increasing the amount of guar content in the coating, shear force, frying efficiency, water absorption increased. Partially fried snails became more. But by increasing the percentage of Guar, the amount of oil absorption in the potato slices was reduced so that by increasing the amount of guar gum, from 0 to 1 percent, the oil absorption decreased by 28.48 percent. Finally, according to the results, it can be stated that the use of guar gum as a suitable material can be used in the fried potato slices industry
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