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Evaluation of the effect of basil seed gum, tragacanth gum, pectin, and coating formulation with corn flour on oil absorption and sensory properties of watermelon rind chips
The current study aims to produce coated watermelon rind chips with the approach of reducing oil absorption and optimal use of waste and investigating its physicochemical, textural, and sensory characteristics. The effect of coating with basil seed gum, Tragacanth gum, pectin, and coating formulatio...
Autores principales: | , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Elsevier
2023
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10279905/ https://www.ncbi.nlm.nih.gov/pubmed/37346343 http://dx.doi.org/10.1016/j.heliyon.2023.e16976 |
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author | Rezagholizade-shirvan, Alieh Kalantarmahdavi, Mahboubeh Amiryousefi, Mohammad Reza |
author_facet | Rezagholizade-shirvan, Alieh Kalantarmahdavi, Mahboubeh Amiryousefi, Mohammad Reza |
author_sort | Rezagholizade-shirvan, Alieh |
collection | PubMed |
description | The current study aims to produce coated watermelon rind chips with the approach of reducing oil absorption and optimal use of waste and investigating its physicochemical, textural, and sensory characteristics. The effect of coating with basil seed gum, Tragacanth gum, pectin, and coating formulation with corn flour on oil absorption rate, moisture loss, and color of white skin slices of fried watermelon was studied. The results indicated that due to the controlling role of water in the amount of oil absorption, the amount of oil in all the samples coated with gum and corn flour was decreased compared to the samples coated with gum and the samples without coating. The pretreatment of osmotic dehydration reduces oil absorption in compared to fresh and blanched samples. The color changes in the sample with two pre-treatments of osmosis and blanching were less than other samples, as a result, the brightness of this sample was also higher than others. The lowest amount of oil absorption was observed in samples coated with basil gum and 0.5% and 1% corn flour (0.33 and 0.29, respectively). The highest amount of moisture loss during frying was related to the coated samples was observed with the combination of basil gum and corn flour (0.5%) and pectin and corn flour (2%). The highest level of antioxidant activity of the fried samples was related to the sample coated with 0.5% basil gum. Significant color changes were also observed in the coated samples. |
format | Online Article Text |
id | pubmed-10279905 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2023 |
publisher | Elsevier |
record_format | MEDLINE/PubMed |
spelling | pubmed-102799052023-06-21 Evaluation of the effect of basil seed gum, tragacanth gum, pectin, and coating formulation with corn flour on oil absorption and sensory properties of watermelon rind chips Rezagholizade-shirvan, Alieh Kalantarmahdavi, Mahboubeh Amiryousefi, Mohammad Reza Heliyon Research Article The current study aims to produce coated watermelon rind chips with the approach of reducing oil absorption and optimal use of waste and investigating its physicochemical, textural, and sensory characteristics. The effect of coating with basil seed gum, Tragacanth gum, pectin, and coating formulation with corn flour on oil absorption rate, moisture loss, and color of white skin slices of fried watermelon was studied. The results indicated that due to the controlling role of water in the amount of oil absorption, the amount of oil in all the samples coated with gum and corn flour was decreased compared to the samples coated with gum and the samples without coating. The pretreatment of osmotic dehydration reduces oil absorption in compared to fresh and blanched samples. The color changes in the sample with two pre-treatments of osmosis and blanching were less than other samples, as a result, the brightness of this sample was also higher than others. The lowest amount of oil absorption was observed in samples coated with basil gum and 0.5% and 1% corn flour (0.33 and 0.29, respectively). The highest amount of moisture loss during frying was related to the coated samples was observed with the combination of basil gum and corn flour (0.5%) and pectin and corn flour (2%). The highest level of antioxidant activity of the fried samples was related to the sample coated with 0.5% basil gum. Significant color changes were also observed in the coated samples. Elsevier 2023-06-02 /pmc/articles/PMC10279905/ /pubmed/37346343 http://dx.doi.org/10.1016/j.heliyon.2023.e16976 Text en © 2023 The Authors https://creativecommons.org/licenses/by-nc-nd/4.0/This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/). |
spellingShingle | Research Article Rezagholizade-shirvan, Alieh Kalantarmahdavi, Mahboubeh Amiryousefi, Mohammad Reza Evaluation of the effect of basil seed gum, tragacanth gum, pectin, and coating formulation with corn flour on oil absorption and sensory properties of watermelon rind chips |
title | Evaluation of the effect of basil seed gum, tragacanth gum, pectin, and coating formulation with corn flour on oil absorption and sensory properties of watermelon rind chips |
title_full | Evaluation of the effect of basil seed gum, tragacanth gum, pectin, and coating formulation with corn flour on oil absorption and sensory properties of watermelon rind chips |
title_fullStr | Evaluation of the effect of basil seed gum, tragacanth gum, pectin, and coating formulation with corn flour on oil absorption and sensory properties of watermelon rind chips |
title_full_unstemmed | Evaluation of the effect of basil seed gum, tragacanth gum, pectin, and coating formulation with corn flour on oil absorption and sensory properties of watermelon rind chips |
title_short | Evaluation of the effect of basil seed gum, tragacanth gum, pectin, and coating formulation with corn flour on oil absorption and sensory properties of watermelon rind chips |
title_sort | evaluation of the effect of basil seed gum, tragacanth gum, pectin, and coating formulation with corn flour on oil absorption and sensory properties of watermelon rind chips |
topic | Research Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10279905/ https://www.ncbi.nlm.nih.gov/pubmed/37346343 http://dx.doi.org/10.1016/j.heliyon.2023.e16976 |
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