Effect of surface coating with seeds mucilages and xanthan gum on oil uptake and physical properties of fried potato strips

The oil uptake and high‐fat/oil content problem associated with fried food products can be decreased using polysaccharides (mucilages and gums) as edible coatings. In this study, the efficiency of seeds mucilages (Balangu, Basil, and Wild sage), and xanthan gum as edible coatings on the oil uptake, moisture retention, and physical properties (color indexes and surface shrinkage) of potato strips during oil frying have been examined. Coating treatment with seeds mucilages and xanthan gum significantly decreased the moisture loss and oil uptake of potato strips (p < .05). Lightness (L*) index values of uncoated‐control and coated potato strips decreased during frying. The lowest and highest color change intensity (∆E) and surface shrinkage (%) values were observed for the potato strips coated by Wild sage seeds gum and uncoated‐control sample, respectively. The MMF (Morgan‐Mercer‐Flodin) model was selected as the best equation for describing the color changes intensity kinetics of untreated and treated potato strips during frying. The appropriate coating suspension for reducing the oil content of fried potato strips and improving product appearance quality was 1.0% Wild sage seeds gum.