Effect of Coating Material on The Quality of Oil Uptake and Potato Chips

Reducing fat content of fried foods by application of coating is an alternative solution to comply with both health concerns and concumer preferences. The objective of the present work was to analyse the effect of soy protein isolate (SPI) and whey protein isolate (WPI) as coating agent on the quantity and quality of oil uptake and on sensory attributes of potato chips in comparison with control (uncoated potato chips). The deteruration of samples were evaluated after 0, 4, 8, 12 and 16 hours. Decreased degradation of frying oils extracted from potato chips was recorded when product coated with WPI followed by SPI compared with uncoated products.
The obtained results showed that the product coated with whey protein isolate had the least increase in oil uptake, polar components, oxidized fatty acid, color, viscosity (cp), UV absorbtion and polymeric materials followed by the product coated with soy protein isolated (SPI) compared with uncooted products (control). Sensory evaluation showed that sample coated with WPI increased hardness and crispiness compared to control. Also sensory evaluation show that the best color was related to whey protein isolated followed by soy protein isolate compared to uncoated sample and with regard to flaver evaluation was in whey protein isolated, soy protein isolate and control respectively. Sensory evaluation show that coated with whey protein isolate and soy protein isolated and control uncoated ones had no different for appearance and taste.