Effect of Mixed Corn Starch and Xanthan Gum as Edible Coating on the Quality Properties of Deep-Fried Potato Chips

Yap, Hau May (2020) Effect of Mixed Corn Starch and Xanthan Gum as Edible Coating on the Quality Properties of Deep-Fried Potato Chips. Final Year Project (Bachelor), Tunku Abdul Rahman University College.

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Abstract

Fat content is the major issue in deep-fried potato chips and high amount of lipid can bring negative impacts to an individual’s health. This research investigated the effect of mixed corn starch and xanthan gum as edible coating on the quality properties of deep-fried potato chips. Potato slices were coated with three concentrations of 0.5%, 1.0% and 1.5% corn starch (CS) coating solution. The effect of different concentration of CS coating solution was evaluated on fat content, fat reduction due to coating, moisture content, coating pick-up, frying yield, texture and colour of deep-fried potato chips. Potato chips coated with 0.5% of CS solution obtained the lowest fat content at 40.99 ± 0.96%. The 0.5% CS coated potato chips showed a higher hardness at 170.7 ± 7.7 g and fracturability at 33.33 ± 0.39 mm as compared to the control potato chips (without coating) but the values were comparable to the commercial potato chips. Utilizing the concentration of coating solution at 0.5%, the coating solution was formulated by different blend ratios of CS and xanthan gum mixes, namely 0:100, 25:75, 50:50, 75:25, and 100:0. The effect of different ratios of mixed CS and xanthan gum coating films on quality properties of deep-fried potato chips were performed. The 0.5% of CS to xanthan (25:75) coated potato chips showed significantly low fat content at 31.11 ± 1.27% with a fat reduction at 29.10 ± 2.90% as compared to other mixed coated potato chips while its hardness and fracturability were 213.5 ± 11.0 g and 30.95 ± 1.00 mm, respectively. The sensory results showed that the 0.5% of CS to xanthan (25:75) coated potato chips was the most acceptable with higher scores in the terms of taste/flavor, texture and overall acceptability as compared to the control potato chips. The 0.5% of CS to xanthan (25:75) was effective in the fat reduction of potato chips with higher sensory acceptability.