Characteristics of french fries from cocoyam (Xanthosoma Sagittifolium) using various edible coating and concentration of calcium chloride (CaCl2)

Abstract

French fries is one of the most favourite foods, usually made of potato. Cocoyam has similar characteristics with potato, so it may substitute potato, as it price much cheaper than potato. This study aims to determine the effect of various edible coating (CMC, maltodextrin, and carrageenan) and calcium chloride (CaCl2) concentration (0%, 1%, 2%) on characteristics of cocoyam french fries. Randomized block design that arranged as factorial was used in this experiment. The difference between the mean values were analyses using Tukey test (p<0.05). The results of this study showed that kinds of edible coating and concentration of calcium chloride significantly influenced texture and texture organoleptic characteristics of new cocoyam french fries. The best treatment was obtained from concentration of calcium chloride 0% and maltodextrin as edible coating. French fries from this treatment had moisture content 39.00%, hardness value 17.67 cm/g sec, and weight loss value 36.47 g. On the organoleptic characteristics had score of taste 4.90 (like slightly), aroma 5.60 (like), color 6.20 (like) and texture 4.95 (like slightly). Based on the results, french fries from cocoyam that coated with maltodextrin had preferred characteristics.