Combination of Guar Gum and CMC Mixtures as Edible Coating to Reduce Oil Uptake of French Fries

Tan, Jia Yang (2018) Combination of Guar Gum and CMC Mixtures as Edible Coating to Reduce Oil Uptake of French Fries. Final Year Project (Bachelor), Tunku Abdul Rahman University College.

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Abstract

The study was carried out to investigate the use of mixed carboxyl methyl cellulose (CMC) and guar gum as an edible coating on the oil absorption reduction of French fries. The potato strips (10 x 10 x 60 mm) were coated with mixed hydrocolloid and followed with corn starch sprinkling method was selected with the lowest oil absorption, 10.36±0.452%. Secondly, French fries coated with 1.5% of hydrocolloids (FFH1.5) (CMC to guar gum = 60:40) ratio solutions showed the highest oil absorption reduction, 51.49% compared to the control sample. Next, FFH1.5 showed significant higher hardness and fractureability attributes which were 118.13±8.454 N and 6.07±0.233 mm respectively compared to control sample. Quantitative descriptive analysis showed that FFH1.5 has significant lower oiliness and higher surface crispiness which were 2.87±0.743 and 6.60±0.507 respectively. Besides that, FFH1.5 showed significant higher likeliness in the attributes of surface crispiness, hardness and oiliness compared to the control sample. From the gas chromatography analysis, FFH1.5 retained higher percentage of unsaturated fatty acids and contained lower secondary oxidized oil products. Hence, 1.5 % of CMC to guar gum (60:40) was effective in reducing oil absorption of French fries with a higher overall sensory acceptability.