Effect of some hydrocolloids as adjuncts on the quality of whole egg or egg white coated fried yam chips

Author: Buliyaminu A. Alimi 1*, Taofik A. Shittu 1, Lateef O. Sanni 1 and Toyin A. Arowolo 2
Received 2 December 2012, accepted 20 Jauary 2013.
Abstract

Effect of different hydrocolloids (xanthan gum (XG), carboxymethyl cellulose (CMC) and gum tragacanth (GT)) and their concentrations (0.05-0.15 g/kg) on quality of whole egg (WE) and egg white (EW) coated fried yam chips were investigated. Parameters studied include coating pick-up (CPU) prior to frying, and moisture content (MC), moisture retention due to hydrocolloid (MR), fat content, oil uptake due to hydrocolloid (OU), instrumental colour and textural properties of coated fried yam chips. CPU was significantly (p<0.05) influenced by the type and concentration of hydrocolloid, egg form. Using EW in coatings recorded significantly (p<0.05) higher CPU compared with WE. MC and fat content increased with increased hydrocolloid concentration. Significant linear models for predicting the effect of CPU on fat content (0.905<r2<0.988) and exponential model for predicting the effect of MC on peak force (r2 = 0.842) were generated. Use of EW in coatings resulted in lower MC and fat content. Chips’ lightness increased while browning index (BI) and peak force (or fracturability) decreased with increased hydrocolloid concentration.

Journal: Food, Agriculture and Environment (JFAE)
Online ISSN: 1459-0263Year: 2013, Vol. 11, Issue 1, pages 19-24. Publisher: WFL.


Article Purchasing
 
Impact Factor


If you like to purchase this specific document  such as article, review or this journal issue, contact us.

Specify the title of the article or review, issue, number, volume and date of the publication.

Software and compilation, Science & Technology,  all rights reserved.

Your use of this website details or service is governed by terms of use.

Authors are invited to check from time to time news or information, read more>>>


Note to Users

The requested document is freely available only to subscribers/registered users with an online subscription to the Journal of Food, Agriculture & Environment. If you have set up a personal subscription to this title please enter your user name and password. All abstracts are available for free.