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Effect of guar gum and glycerol on oil absorption and qualities of banana chips

The application of hydrocolloid as an edible coating can reduce oil absorption in fried products, leading to foods with lower oil content for consumers who are concerned about their health. The main purpose of the present work was to investigate the effect of guar gum and glycerol coating on oil abs...

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Bibliographic Details
Main Authors: Sumonsiri, N., Imjaijit, S., Padboke, T.
Format: Journal Contribution
Language:English
Published: 2023
Subjects:
Bananas
Snack foods
Frying
Edible coatings
Guar gum
Glycerol
Absorption
Oil content
Physical properties
Sensory evaluation
Taste (sensation)
Texture
Colour
Online Access:http://agris.upm.edu.my:8080/dspace/handle/0/22083
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spelling oai:http:--agris.upm.edu.my:0-22083Effect of guar gum and glycerol on oil absorption and qualities of banana chipsSumonsiri, N.Imjaijit, S.Padboke, T.BananasSnack foodsFryingEdible coatingsGuar gumGlycerolAbsorptionOil contentPhysical propertiesSensory evaluationTaste (sensation)TextureColourThe application of hydrocolloid as an edible coating can reduce oil absorption in fried products, leading to foods with lower oil content for consumers who are concerned about their health. The main purpose of the present work was to investigate the effect of guar gum and glycerol coating on oil absorption, physical properties, and sensory acceptance of fried banana chips. The results revealed that guar gum (1.00% w/w) and glycerol (5.66% w/w) coating provided the lowest oil content of fried banana chips (with 33.02% oil reduction as compared to the uncoated sample, and 15.19% oil reduction as compared to the sample coated with guar gum alone); highest fracturability and hardness with a slight change in colour, and acceptable sensory characteristics.2023-01-29T14:41:01Z2023-01-29T14:41:01Z2020Journal ContributionArticleNon-RefereedInternational Food Research Journal (Malaysia), 27 (3), p. 529-5352231-7546http://agris.upm.edu.my:8080/dspace/handle/0/22083MY2023050135enhttp://www.ifrj.upm.edu.my/27%20(03)%202020/DONE%20-%2014%20-%20IFRJ19520.R1.pdfThailandhttp://www.oceandocs.org/license
institution AGRIS
collection AGRIS
language English
topic Bananas
Snack foods
Frying
Edible coatings
Guar gum
Glycerol
Absorption
Oil content
Physical properties
Sensory evaluation
Taste (sensation)
Texture
Colour
spellingShingle Bananas
Snack foods
Frying
Edible coatings
Guar gum
Glycerol
Absorption
Oil content
Physical properties
Sensory evaluation
Taste (sensation)
Texture
Colour
Sumonsiri, N.
Imjaijit, S.
Padboke, T.
Effect of guar gum and glycerol on oil absorption and qualities of banana chips
description The application of hydrocolloid as an edible coating can reduce oil absorption in fried products, leading to foods with lower oil content for consumers who are concerned about their health. The main purpose of the present work was to investigate the effect of guar gum and glycerol coating on oil absorption, physical properties, and sensory acceptance of fried banana chips. The results revealed that guar gum (1.00% w/w) and glycerol (5.66% w/w) coating provided the lowest oil content of fried banana chips (with 33.02% oil reduction as compared to the uncoated sample, and 15.19% oil reduction as compared to the sample coated with guar gum alone); highest fracturability and hardness with a slight change in colour, and acceptable sensory characteristics.
format Journal Contribution
author Sumonsiri, N.
Imjaijit, S.
Padboke, T.
author_facet Sumonsiri, N.
Imjaijit, S.
Padboke, T.
author_sort Sumonsiri, N.
title Effect of guar gum and glycerol on oil absorption and qualities of banana chips
title_short Effect of guar gum and glycerol on oil absorption and qualities of banana chips
title_full Effect of guar gum and glycerol on oil absorption and qualities of banana chips
title_fullStr Effect of guar gum and glycerol on oil absorption and qualities of banana chips
title_full_unstemmed Effect of guar gum and glycerol on oil absorption and qualities of banana chips
title_sort effect of guar gum and glycerol on oil absorption and qualities of banana chips
publishDate 2023
url http://agris.upm.edu.my:8080/dspace/handle/0/22083
_version_ 1819285668051812352
score 13.4562235

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