Coating of Zucchini Slices with Balangu, Basil, and Wild Sage Seeds Gums to Improve the Frying Properties

Abstract

AbstractIn this study, the influence of balangu seed, basil seed, wild sage seed, and xanthan gums as edible coatings on the oil absorption and color changes kinetics of zucchini slices during frying have been studied. The color indexes including a* (redness), b* (yellowness), L* (lightness), and color change intensity (∆E) are utilized to estimate quality characteristics and appearance changes during oil frying of zucchini slices. Basil seed and xanthan gums yielded good results and they are able to carry out as edible coating materials for production of low‐fat fried zucchini slices. L* index values of zucchini slices decreased during frying. The lowest ∆E value is for the zucchini slices coated by basil seed gum. Various kinetic equations are used to fitting the empirical frying data and the results show that the Morgan–Mercer–Flodin model is the best model to describe the ∆E of fried slices. The surface area change of slices became more during frying process, and these changes are lower for the coated slices with Basil and Wild sage seeds gums. The appropriate coating for decreasing the oil absorption of fried zucchini slices is 1.0% Basil seed gum.Practical Applications: Coating in the frying industry is the one of the ways to decreasing the oil absorption of fried food products. Coating with these gums improved the physicochemical properties and quality of fried zucchini slices. The appropriate coating for decreasing the oil absorption of fried zucchini slices and improving product appearance quality is 1.0% Basil seed gum.