Abstract
The aim of this work was to investigate the impact of almond gum as coating agent to decrease the oil absorption and to increase the moisture content of fried potato chips meaning a Box–Behnken design. The studied parameters were: almond gum concentration (0–20 g/L), frying time (30–120 s) and frying temperature (160–190 °C). Results showed that the increase of almond gum concentration up to 20 g/L decreased the oil uptake of potato chips by 34% and increased the moisture by 29.5%. Optimal coating and frying conditions found with RSM were thus achieved with 20 g/L aqueous almond gum, 75 s frying time at 160 °C frying temperature. Additionally, the study of sensorial analysis (color, appearance, crispiness, taste, odor, appetence) showed that the chips coated with almond gum have an overall acceptability better than the uncoated potato chips, and the ones coated with arabic gum. The textural analysis of potato chips showed that the hardness (rigidity) decreased significantly by coating either with almond gum or arabic gum. The results obtained through this work showed that coating with almond gum improves the sensorial and nutritional qualities of potato chips.
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