Effect of starch-based edible coating application on potato chips characteristic from tubers and flour of potato variety Granola

Abstract

Edible coating made from starch contributes to reducing oil uptake during processing. This research aimed to examine the effects of the edible coating application on the characteristics of potato chips prepared from the fresh tuber (PCT) and potato flour (PCF). The raw material for chipping was potato variety Granola. The edible coating was produced from sago starch, arrowroot starch, and tapioca. Edible coating from alginate was also examined. The coating was applied on the potato slices before frying. The parameters observed in this study were fat and moisture content, color parameter, and sensory properties that include crunchiness, a taste of potato, and preference. The results showed that the edible coating made from sago starch, arrowroot starch, and alginate reduced oil absorption of chips 3.90%, 8.29%, and 14.56%, respectively. There was no effect of edible coating found on the moisture content of chips. The L-, a-, and b-value indicate that the coated chips did not have a bright yellow color. All of the treated chips had L-value lower than 55. Most of the sensory properties of coated chips had a low hedonic score (less than 3) that were not preferred by the panelists. Whereas crunchiness and taste of chips made from the flour were still accepted by the panelists, the hedonic score was higher than 3.