Effect of Pre-frying coating of potato sliceswith pectin and guar gum on quality and quantity ofpotato chips

Abstract

The aim of study was to examine the effect of hydrocolloidsas coating material on oil uptake and other properties of potato chips.The present investigation was conducted using pectin and guar gumas coating agents. Peeled potatoes (Potato var. Kufri Chipsona andKufri Jyoti) were cut into 0.3 mm thick slices and blanched beforecoating with aqueous hydrocolloid solution. The coated slices weredried, before frying at 1800C for 3 minutes. The fried slices were usedfor further study. The results, showed percent quantity of chipsprepared from potato var. Kufri Chipsona is higher than Potato var.Kufri Jyoti. Percent quantity of chips from coated slices was morethan non-coated slices. The fat content in chips prepared from potatovar. Kufri Jyoti is lesser than potato var. Kufri Chipsona and fatcontent in chips prepared from coated slices is lesser than non-coatedslices. Oil uptake of potato chips prepared from slices coated withguar gum is lesser than pectin in both varieties. Hardness in chips preparedfrom potato var. Kufri Chipsona is higher and coated chips are lessharder. Between two potato varieties studied Kufri Jyoti is good forproducing chips. Among two polysaccharides studied, it can be concludedthat potato slices coated with guar gum absorbed lesser oil