اثر پوشش‌های خوراکی کیتوزان و موسیلاژ بامیه بر ویژگی‌های فیزیکی‌شیمیایی خلال‌های سیب‌زمینی سرخ شده

نوع مقاله : مقاله پژوهشی

نویسندگان

• آزاده فرازمند
• حسین جلالی
• علی نجفی

گروه علوم و مهندسی صنایع غذایی، واحد دامغان، دانشگاه آزاد اسلامی، دامغان، ایران

https://doi.org/10.22067/ifstrj.2022.77486.1187

چکیده

سیب­زمینی سرخ­شده از محصولاتی است که مصرف بالایی دارد و به­دلیل داشتن روغن زیاد نگرانی­هایی را از لحاظ سلامت عمومی به­وجود آورده است. در این تحقیق امکان کاهش جذب روغن در سیب­زمینی سرخ­شده با استفاده از موسیلاژ بامیه و کیتوزان به­عنوان پوشش خوراکی بررسی شد. بدین منظور موسیلاژ بامیه با غلظت­های 0، 50 و 100 و کیتوزان با غلظت­های 0، 75/0 و 1 درصد مورد استفاده قرار گرفت. غلظت­های صفر به­عنوان شاهد در نظر گرفته شدند. پس از پوشش­دهی، خلال­های سیب­زمینی سرخ­شده و درصد پوشش­دهی، میزان جذب روغن، مقدار رطوبت، سفتی بافت، عدد پراکسید، عدد اسیدی، شاخص­های رنگ و ویژگی­های حسی مورد بررسی قرار گرفت. نتایج نشان داد که کیتوزان باعث افزایش پوشش­دهی و بامیه سبب کاهش آن گردید. بیشترین پوشش­دهی در غلظت 2/1 درصد کیتوزان و صفر درصد موسیلاژ بامیه (38/2 درصد) و کمترین آن در نمونۀ شاهد (11/0 درصد) مشاهده گردید. همچنین مشاهده شد که با افزایش غلظت کیتوزان و موسیلاژ بامیه جذب روغن کاهش یافت، ولی جذب روغن در غلظت­های بالای موسیلاژ بامیه کمی افزایش یافت. بیشترین و کمترین جذب روغن به‌ترتیب در نمونه شاهد (6/20 درصد) و نمونه پوشش دهی شده با 41 درصد موسیلاژ بامیه و 5/1 درصد کیتوزان (44/15 درصد) مشاهده شد. در مورد عدد پراکسید و عدد اسیدی مدل­های به­دست آمده معنی­دار نبودند. اثر غلظت موسیلاژ بامیه و کیتوزان بر بافت نمونه­ها و شاخص­های رنگ معنی­دار بود. در نهایت پس از بهینه­یابی، غلظت 74 درصد بامیه و 89/0 درصد کیتوزان به­دست آمد.

کلیدواژه‌ها

• پوشش خوراکی
• جذب روغن
• کیتوزان
• سیب‌زمینی
• موسیلاژ بامیه

موضوعات

• فناوری مواد غذایی

عنوان مقاله [English]

The Effect of Chitosan and Okra Mucilage Edible Coatings on the Physico-chemical Properties of Fried Potato Strips

نویسندگان [English]

• Azade Farazmand
• Hossein Jalali
• Ali Najafi

Department of Food Science and Technology, Damghan Branch, Islamic Azad University, Damghan, Iran

چکیده [English]

Introduction
 Potato strips are one of the most widely consumed products, and due to their high oil content, they have caused public health concerns. Therefore, efforts to reduce oil absorption can alleviate these concerns to some extent. Edible coating is an effective way to reduce oil uptake, because the oil absorption is a surface phenomenon. Edible coatings should adhere well to the surface of the product and provide a uniform and complete coverage for the product. Preventing the migration of oxygen, carbon dioxide, aromas, oils, moisture, improving the appearance of food and mechanical properties. In this study, the possibility of reducing oil absorption in French fries was investigated using okra mucilage and chitosan as edible coatings.
 
Material and Methods
 The okra was washed and then cut into about 1 cm pieces and poured into containers with lids. Then water in a ratio of 2:1 weight of okra was added to the container and completely covered its surface. The okra were refrigerated for 72 hours until the mucilage was completely extracted. Then the mucilage was smoothed. This solution was considered as 100% mucilage solution. To prepare a 50% solution of okra mucilage, 100% solution was mixed with an equal amount of distilled water and filtered. To produce a solution of 0.75 and 1.5% of chitosan, 7.5 and 15 g of chitosan powder was dissolved in 1000 ml of 1% acetic acid and then adjusted to pH 5. Then 5 g of glycerol was added as a plasticizer. The potato slices were first blanched in 0.5% calcium chloride solution at 90°C for 5 minutes. Then, they were immersed in coating solutions at 60°C for 5 minutes. After coating, the potato strips were fried at 180°C using a fryer and then various characteristics including coating percentage, oil absorption, and moisture content, texture firmness, peroxide value, acid number, color indices and sensory properties were examined. Design Expert 8.0.7.1 software was used to analyze the results and to draw the curves.
 
Results and Discission
 The results showed that the increasing the amount of chitosan led to better coating formation in comparison with okra. The highest coverage was observed in the concentration of 1.2% chitosan and 0% okra mucilage (2.38%) and the lowest was observed in the control sample (0.11%). It was also observed that with increasing the concentration of chitosan and okra mucilage, the amount of oil absorption decreases. However, the amount of oil absorption in high concentrations of okra mucilage increased slightly. The highest oil uptake in the control sample was 20% and the lowest was observed in the sample of fried strips covered with 41% okra mucilage and 1.5% chitosan at 15.44%. The obtained model of oxidation index was not significant. The effect of okra mucilage and chitosan concentration on the texture of the samples (p <0.05) and the color indices of a* (p<0.01) and L* (p <0.05) were significant. For sensory attributes, the highest and the lowest taste score was observed for samples coated with 100% okra mucilage and 0.75% chitosan and samples coated with 18% okra mucilage and 0% chitosan respectively.
 
Conclusion
 The aim of this project was to reduce the oil absorption of fried potato strips by coating them with chitosan and okra mucilage. Optimization to minimize the consumption of okra and chitosan mucilage showed that coating with 74% okra and 0.89% chitosan is suitable for coating potato slices. The desirability of this optimization was 71%, which is a reasonable percentage.
 

کلیدواژه‌ها [English]

• Chitosan
• Edible coatings
• Oil uptake
• Okra mucilage
• Potato

©2023 The author(s). This is an open access article distributed under Creative Commons Attribution 4.0 International License (CC BY 4.0), which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source.

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