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Int. J. Mol. Sci. 2017, 18(12), 2700;

Effect of Guar Gum with Sorbitol Coating on the Properties and Oil Absorption of French Fries

Institute of Food Research, Hezhou University, Hezhou 542899, China
School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
Authors to whom correspondence should be addressed.
Received: 3 November 2017 / Revised: 28 November 2017 / Accepted: 4 December 2017 / Published: 13 December 2017
(This article belongs to the Special Issue Advanced Biomaterials for Food Edible Coatings)
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This paper investigated the effects of guar gum with sorbitol coating on the oil absorption of French fries by combined dye oil methods, confocal laser scanning microscopy (CLSM) and scanning electron microscopy (SEM). The results showed that pretreatment of blanching with calcium ions and coating with guar gum and sorbitol could significantly reduce the structural oil (STO) and penetrated surface oil (PSO) of French fries and have no negative effects on its texture and also effectively control the final moisture content (p < 0.05). Compared with control or samples coated with guar gum (blanching with or without calcium ions), the total oil (TO) of French fries with guar gum and sorbitol reduced by 50.8%, 33.1% and 30.6%, respectively. CLSM photographs confirmed that STO significantly reduced after coating with guar gum and sorbitol, followed by PSO. In the process of frying, the coatings of guar gum or guar gum with sorbitol could effectively prevent oil from infiltrating the potato tissue, which can be seen in the SEM photographs. The barrier properties of French fries were enhanced by coating guar gum, and sorbitol was added to avoid pores and cracks. Blanching with calcium ion can significantly reduce the final moisture content of coating French fries. View Full-Text
Keywords: blanching; frying; French fries; oil distribution; guar gum; sorbitol blanching; frying; French fries; oil distribution; guar gum; sorbitol

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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).

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Jia, B.; Fan, D.; Li, J.; Duan, Z.; Fan, L. Effect of Guar Gum with Sorbitol Coating on the Properties and Oil Absorption of French Fries. Int. J. Mol. Sci. 2017, 18, 2700.

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