Abstract
ABSTRACTThe potential of using starch-albumen powder (SAP) as solid coating powder for fried food application was studied. Egg albumen was mixed with 10–30% dried starch and dried at 40–60°C air velocity of 4.5 m/s to produce SAP. SAP was used to coat wet yam chips prior to frying at 180°C for 3 min. The drying temperature and starch content in SAP significantly affected the oil uptake and moisture of fried chips. The increased amount of albumen (or reduced starch) content significantly reduced oil uptake. The sensory attributes influenced the overall acceptability of the fried chips in the order of taste > flavor > texture > appearance. To minimize oil uptake and moisture content and maximize acceptability of the fried chips, SAP dried at temperature of 40°C with starch content of 11.3% should be used. The study further indicates the potential of using SAP as coating in some other food products.
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