Characterisation of Maltodextrin-Edible Coated Purple Sweet Potato Chips; Effect of Calcium Chloride Concentration

Abstract

Abstract Purple sweet potato (Ipomoea batatas) is one of nutritious food. Through deep-frying process, purple sweet potato chips that currently been introduced on the market, worldwide and being public demand nowadays. However, the frying process caused the increasing of lipid content in the food. Edible coating method is applied in improving the fried chips characteristics. Thus, this study was performed to determine the effect of calcium chloride (CaCl2) concentration (0.01, 0.05 and 0.1 M) and maltodextrin (3%) as the edible coating on the purple sweet potato chips. Coated-purple sweet potato chips were prepared by dipping method. It was followed by the analysis which were lipid uptake and moisture contents, texture (hardness) examination, image capture and sensory evaluation. Subsequently, the obtained data were analysed using one-way ANOVA and Duncan multiple range. Based on the results, lipid uptake was slightly reduced in the 0.1M CaCl2-coated chips but still not significantly different compared to other chips. Moisture content became higher as the concentration of CaCl2 increased. In addition, the hardness of all coated chips were higher compared to the uncoated sample. Similar colour values were demonstrated in all samples. In sensory evaluation, most preferable sample from the consumers was 0.1M CaCl2-coated chips. This coating agents (0.1M CaCl2 with 3% maltodextrin) enhanced the characteristics such as lipid reduction and sensory’s overall acceptability of the purple sweet potato chips.