تأثیر پوشش موسیلاژ بامیه و صمغ کربوکسی متیل سلولز بر میزان جذب روغن و خواص فیزیکوشیمیایی سیب‌زمینی سرخ شده

نوع مقاله : مقاله پژوهشی

نویسندگان

1 استادیار، گروه علوم و صنایع غذایی، آموزشکده فنی دختران ارومیه، دانشگاه فنی و حرفه‌ای استان آذربایجان غربی، ارومیه، ایران

2 مربی، گروه علوم و صنایع غذایی، آموزشکده فنی دختران ارومیه، دانشگاه فنی و حرفه‌ای استان آذربایجان غربی، ارومیه، ایران

چکیده

در این مطالعه اثر صمغ کربوکسی متیل سلولز (CMC) و موسیلاژ بامیه و مخلوط این دو هیدروکلوئید به‌ عنوان پوشش‌دهنده، در غلظت (5/0، 1 و 5/1 درصد) بر میزان رطوبت، جذب روغن، درصد پوشش­دهی، راندمان سرخ کردن، سفتی بافت، شاخص­های رنگی و ویژگی‌های حسی خلال‌های سیب‌زمینی سرخ‌ شده مورد بررسی قرار گرفت. نتایج نشان داد که سیب‌زمینی‌های پوشش داده‌ شده با پوشش مخلوط 5/1 درصد کمترین مقدار روغن را جذب کردند. ویژگی‌های رنگی سیب‌زمینی سرخ‌شده حاوی پوشش صمغ CMC در مقایسه با خلال‌های بدون پوشش و حاوی موسیلاژ بامیه بهتر بود. نمونه­های پوشش­دهی شده به علت خاصیت سدکنندگی هیدروکلوئیدها در مقایسه با نمونه شاهد میزان رطوبت بالاتری داشتند. در پذیرش کلی نمونه حاوی مخلوط 1 درصد پوشش­های مورد استفاده امتیاز بالایی کسب کرد. مطالعه حاضر نشان داد که استفاده از مخلوط صمغ CMC و موسیلاژ بامیه در سطح 1 درصد هم باعث کاهش مقدار روغن سیب­زمینی سرخ شده گشت و هم از لحاظ کیفیت محصول قابل قبولی تولید کرد.

کلیدواژه‌ها

موضوعات


عنوان مقاله [English]

Effect of Okra mucilage and CMC on the oil uptake and physicochemical properties of potato chips during deep-fat frying

نویسندگان [English]

  • roghiyeh ashrafi 1
  • Nesa Gheybi 2
1 Associate Professor, Department of Food Science and Technology, West Azarbaijan Branch, Technical and Vocational University, Urmia, Iran
2 Instructor Professor, Department of Food Science and Technology, West Azarbaijan Branch, Technical and Vocational University, Urmia, Iran
چکیده [English]

In this study, the effect of carboxymethyl cellulose (CMC), okra mucilage and the mixture of these two hydrocolloids as coatings (in 0.5, 1 and 1.5% levels) was investigated on the moisture content, oil uptake, coating ratio, frying efficiency, hardness, color indexes and sensory properties of French fries. The results showed that the French fries coated with a 1.5% coating mixture absorbed the least amount of oil. The color indexes of the French fries slices containing CMC coatings were better than the slices containing okra mucilage and slices without any coating. Also, the coated samples had a higher moisture content due to the inhibitory effect of the hydrocolloids compared to the control sample. In terms of overall acceptance, the sample containing 1% mixture of coatings obtained a high score. The present study showed that using the mixture of CMC gum and Okra mucilage at 1% level reduced the amount of French fries oil uptake and produced an acceptable product in quality and nutritional value.

کلیدواژه‌ها [English]

  • Hydrocolloids Coating
  • Deep Frying
  • French fries slice
  • Oil uptake reduction
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