Devashree Kulkarni, Soumyasudha Panda, Sachin K. Sonawane, Ashish S. Dabade
Reduction of oil uptake from potato fench fries by plasticiser shellac and ultrasound technology
Číslo: 4/2019/2020
Periodikum: Journal of Microbiology, Biotechnology and Food Sciences
DOI: 10.15414/jmbfs.2020.9.4.813-815
Klíčová slova: Potato Fries; Shellac; Ultrasound; D-Sorbitol; Fat Content; Fat Reduction
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coating formulation was carried out by Shellac and D-Sorbitol. Shellac used in the concentrations 0%, 1%, 2%, 3%, 4% and 5% in
combination with 0.25% D-sorbitol. Further coated samples were treated with ultrasonication for 5 minute and 10 minutes at 50 Hz.
Potato fries coated with shellac and ultrasonicated were deep fried and analyzed for oil uptake, moisture content, color and sensory
analysis. The oil content and moisture content of deep fried potato fries were determined using standard AOAC method, the colour
analysis was carried out by software-based application and sensory analysis was carried out by a 9 point hedonic scale by 30 untrained
panelists. With the increase in the concentration of shellac, the oil uptake by potato fries significantly reduced showing the highest
reduction of 54.24% in 5% shellac coated potato fries. Potato fries coated with 5% shellac and ultrasonicated for 5 minutes showed
55.07% reduction whereas at 10 minutes, it showes reduction of 57.87%.