Effect of coatings made by new hydrocolloids on the oil uptake during deep‐fat frying: A review

Abstract

High‐fat content in fried products reduced its shelf life and causes a reduction in product total acceptability to consumers. The oil uptake (OU) problem associated with fried products can be decreased using gums (hydrocolloids) as edible coating (EC). Gum‐based ECs have been effective in decreasing the OU in deep‐fat fried products. The efficiency of natural gums in decreasing the OU during deep‐fat frying has been reported by some researcher. The present review summarized the effect of coatings made by new and natural hydrocolloids on the heat and mass transfer (HMT) and OU of deep‐fat fried products such as eggplant, potato, carrot, banana, cereal product, puri, cassava, and shrimp. Application of various gums as hydrocolloid coatings decreased the heat transfer coefficient (HTC) and OU during the deep‐fat frying process. In addition, coated fried products have better textural characteristics, chewiness, juiciness, and higher total acceptability scores, due to decreasing in moisture loss, lipid oxidation, and OU during deep‐fat frying. PRACTICAL APPLICATIONS: The OU problem associated with fried products can be decreased using hydrocolloids as EC. Also, the sensorial examination results showed that the coated products with gums have total acceptability better than the uncoated samples. The present review summarized the effect of coatings made by new and natural hydrocolloids on the HMT and OU of deep‐fat fried products such as eggplant, potato, carrot, banana, cereal product, puri, cassava, and shrimp. Application of various gums as hydrocolloid coatings decreased the HTC and OU during the deep‐fat frying process.