Reduction of oil uptake from potato fench fries by plasticiser shellac and ultrasound technology

Abstract

Edible lac resin, shellac in different concentrations was used as a coating agent to reduce the oil uptake in deep-fried potato fries. The coating formulation was carried out by Shellac and D-Sorbitol. Shellac used in the concentrations 0%, 1%, 2%, 3%, 4% and 5% in combination with 0.25% D-sorbitol. Further coated samples were treated with ultrasonication for 5 minute and 10 minutes at 50 Hz. Potato fries coated with shellac and ultrasonicated were deep fried and analyzed for oil uptake, moisture content, color and sensory analysis. The oil content and moisture content of deep fried potato fries were determined using standard AOAC method, the colour analysis was carried out by software-based application and sensory analysis was carried out by a 9 point hedonic scale by 30 untrained panelists. With the increase in the concentration of shellac, the oil uptake by potato fries significantly reduced showing the highest reduction of 54.24% in 5% shellac coated potato fries. Potato fries coated with 5% shellac and ultrasonicated for 5 minutes showed 55.07% reduction whereas at 10 minutes, it showes reduction of 57.87%.