Abstract
In the present investigation, potato slices of 3 cm diameter and 1.5 mm thickness with edible coating (1% Okra and 1% Okra + Carrageen polysaccharide coating solutions) and without any coating treatment (control samples) were fried in sunflower oil at temperatures from 170–180°C for 5 min. Confocal laser scanning microscopy of fried chips was recorded using fluorescence mode of the microscope. We observed gas cells and fat globules in the confocal laser scanning microscopy micrographs of fried chips. The results indicated that both 1% Okra and 1% Okra + Carrageen polysaccharide were effective in reducing the moisture loss and decreasing oil uptake (p ≤ 0.05), but we found the highest effect in those samples treated with 1% Okra + Carrageen polysaccharide coating. These results substantiate the application of edible coating with 1% Okra and 1% Okra + Carrageen polysaccharide to the potato chips resulting in better moisture retention capacity, eventually leading to chips with lower fat content.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
