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<p>Reducing oil content by application of edible coatings of fried snacks is an alternative solution to comply with both health concerns and consumer preferences. The present research aimed at investigating the influence of different coating treatments including battered coatings (corn starch at 0–30% levels) and hydrocolloids coatings (xanthan gum and guar gum at 0–1% concentrations) on the quality characteristics of frozen skillet potato snack from skinned baby potatoes which are otherwise considered as a waste. Compared to uncoated formulation (control), coating treatments significantly (<i>p</i> &lt; 0.05) lowered moisture loss and oil uptake, producing crispier product with higher retention of color and phytochemical constituents. Among various formulations, hydrocolloid coating (1% xanthan gum) and battered coating (30% corn starch) provided the crispiest texture, lowest oil content (2.12 and 2.63%), higher retention of moisture (77.88 and 76.33%) and phytochemicals including ascorbic acid (18.90 and 18.87&#xa0;mg/100&#xa0;g), total phenolics (427.77 and 377.67&#xa0;mg GAE/100&#xa0;g), flavonoids (305.97 and 253.70&#xa0;mg QE/100&#xa0;g) and antioxidant activity (143.59 and 120.95&#xa0;mg TE/100&#xa0;g). These formulations were selected for storage stability studies under storage (-20ºC) for 6 months. During storage, total and reducing sugars, peroxide value, free fatty acids increased consistently (<i>p</i> &lt; 0.05) while lightness was found to decrease from original value, irrespective of coating treatments. Storage period and coating treatments exerted non-significant effect on the bioactive constituents of frozen snack indicating that coatings were able to retain the phytochemical profile of the product during frozen storage. Coated frozen snack was sensorily and microbiologically acceptable for 6 months at -20ºC.</p>

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Edible coating strategies for healthier, crispier frozen potato snacks: influence on oil uptake, phytochemical content, and storage stability

  • 期刊论文

  • 发表日期：

    2025年5月1日

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  • Kamaljeet Kaur,
  • Sukhpreet Kaur,
  • Poonam Aggarwal,
  • Navjot Kaur

摘要

Reducing oil content by application of edible coatings of fried snacks is an alternative solution to comply with both health concerns and consumer preferences. The present research aimed at investigating the influence of different coating treatments including battered coatings (corn starch at 0–30% levels) and hydrocolloids coatings (xanthan gum and guar gum at 0–1% concentrations) on the quality characteristics of frozen skillet potato snack from skinned baby potatoes which are otherwise considered as a waste. Compared to uncoated formulation (control), coating treatments significantly (p < 0.05) lowered moisture loss and oil uptake, producing crispier product with higher retention of color and phytochemical constituents. Among various formulations, hydrocolloid coating (1% xanthan gum) and battered coating (30% corn starch) provided the crispiest texture, lowest oil content (2.12 and 2.63%), higher retention of moisture (77.88 and 76.33%) and phytochemicals including ascorbic acid (18.90 and 18.87 mg/100 g), total phenolics (427.77 and 377.67 mg GAE/100 g), flavonoids (305.97 and 253.70 mg QE/100 g) and antioxidant activity (143.59 and 120.95 mg TE/100 g). These formulations were selected for storage stability studies under storage (-20ºC) for 6 months. During storage, total and reducing sugars, peroxide value, free fatty acids increased consistently (p < 0.05) while lightness was found to decrease from original value, irrespective of coating treatments. Storage period and coating treatments exerted non-significant effect on the bioactive constituents of frozen snack indicating that coatings were able to retain the phytochemical profile of the product during frozen storage. Coated frozen snack was sensorily and microbiologically acceptable for 6 months at -20ºC.